from Taste of Home’s Simple & Delicious
4 cups cubed peeled potatoes
6 cups water
1 lb. ground beef
5 t. beef bouillon granules
1 can (10-3/4 oz.) condensed tomato soup, undiluted
2 cups frozen corn, thawed
2 cups frozen sliced carrots, thawed
2 cups frozen cut green beans, thawed
2 cups frozen sliced okra, thawed
3 T dried minced onion
In a Dutch oven or soup kettle, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
Add the bouillon, soup, vegetables, dried minced onion, and beef to the undrained potatoes. Reduce heat; simmer, uncovered for 8-10 minutes or until heated through, stirring occasionally.
Yield: 14 servings
I made this last night and it was very good. I had some fresh white boiling potatoes so I just cubed those with the skins on, I skipped the okra (I need to put that on my list for something new to try), and steamed fresh carrots that I’d just harvested from my garden. It was more of a stew which was great for us! Next time I may try it with all canned veggies including the potatoes, just because we have a lot of canned items. It does make a lot so be prepared for leftovers or invite friends. It is perfect for a cool rainy fall day!
