Description
This is awesome for a cold winter day. Filled with vegetables. Perfect with rustic bread. Easy to make and great as leftovers!
Ingredients
- 1 tablespoon butter
- ¼ cup chopped onion
- 1 clove garlic, chopped
- ½ teaspoon prepared horseradish
- 1 ½ pounds ground beef
- 2 (28 ounce) cans diced tomatoes, undrained
- 3 ½ cups water
- 5 potatoes, chopped
- 1 (10 ounce) package frozen mixed vegetables
- ½ cup chopped carrots
- 1 (10 ounce) package frozen corn
- 1 tablespoon butter-flavored granules (such as Butter Buds®)
- 1 teaspoon dill seasoning
- 1 teaspoon hot pepper sauce
- ¼ teaspoon ground cinnamon
- grated Parmesan cheese to taste
- salt and ground black pepper to taste
Instructions
- Melt the butter in a large skillet over medium heat
- and stir in the onion
- garlic
- and horseradish. Cook and stir until the onion is translucent
- about 5 minutes
- then mix in the ground beef. Cook and stir the ground beef until evenly browned
- no longer pink
- and crumbly. Drain excess fat
- and transfer the cooked beef mixture into a large soup pot.
- Mix in the tomatoes
- water
- potatoes
- mixed vegetables
- carrots
- corn
- butter-flavored granules
- dill seasoning
- hot pepper sauce
- and cinnamon
- and stir to thoroughly combine. Bring the soup to a boil
- then reduce heat to a simmer and cook until the vegetables are tender
- about 1 hour. Stir occasionally. Before serving
- season to taste with Parmesan cheese
- salt
- and black pepper.
Prep Time: 30 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 40 mins
Servings: 8