Peg’s Veggie Soup

tasteofhome.com

Claire sent me this recipe several weeks ago, but in all of the Christmas hullabaloo, I forgot to post it. Now, as I sit at work doing very little of it, I figured I’d give this a post.

Usually when people send me recipes, I clean up the spelling errors and the stream-of-consciousness typing. But I’m not going to do that here because I love how weird this ingredient list came out. Apparently Peg was insisting Claire type this up and send it to me, and Claire was not all that committed to the undertaking. The sentence “drain a can of corn and drain” speaks for itself.

———–
2 lbs ground beef
1 large can whole peeled tomatoes
1 large can tomato sauce
chop yellow onion
chop 3 celery stalks
chop 4/5 carrots
drain a can of corn and drain
cut up 2 large potatos
chop 2 zuchinis
water til soupy
1 tbs italian seasoning
salt and pepper
1 packet dry ranch dressing
———–
  1. Brown ground beef and drain.
  2. Drain and cut up the tomatoes. (“For some reason this is different than diced tomotoes in peg’s head.”)
  3. Add tomatoes and rest of ingredients.
  4. Cook 1.5-2 hrs.
  5. Serve with Jalapeno Corn Bread.

“Always better next day.”

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1 Comment

Filed under Beef, Comfort food, Soups, Veggies

One response to “Peg’s Veggie Soup

  1. Tanya

    I can attest to the beauty of this soup as I have loved it since age 5. It is amazing, and I should have known that the secret was ranch! I cannot wait to test it out.

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