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.”