Vegetable soup made from frozen and canned vegetables easy to freeze and eat later. More like a gumbo texture than traditional soup.

Ingredients

1.27	lbs ground beef
14	oz corn
16	oz okra
16	oz baby lima beans
29	oz tomatoes
2	tsp onion salt
1	tsp salt
1	tsp black pepper
12	cups water

Directions

1. Brown ground beef and drain excess fat.
   
   
2. Mix all other ingredients into large soup pan.
   
   
3. Add ground beef and stir well.
   
   
4. Bring contents of pot to a rolling boil, uncovered, for 15 minutes.
   
   
5. Slow to a simmer until vegetables are tender and water has turned to a broth texture.
   
   
6. Divide into 8 freezer bags. Leave them open until they are cooled then seal and freeze.
   
   
7. When ready to eat, microwave in bag for 5 minutes and serve over rice, crackers, or with bread.
   
   

Categories

Beef, Main Dish, American-Southern, Advance

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in dietary fiber High in iron High in manganese High in magnesium High in niacin High in phosphorus High in potassium High in selenium High in vitamin B6 High in vitamin B12 Very high in vitamin C High in zinc