So good! My boyfriend had seconds and said it was the best soup he s had in a while. :positive
Ingredients
- 1 1/2 lb ground beef
- 36 oz beef broth
- 6 tbsp butter
- 8 oz warm water
- 12 oz mixed vegetables
- 8 oz ditalini pasta (or any small pasta or rice)
- 2 tbsp thyme
- 2 tbsp ground mustard
- 2 tbsp celery salt
- 2 tbsp lemon pepper
- 2 tbsp horseradish
- 2 tbsp ground cumin
- 2 tbsp ground ginger
- 1 tbsp turmeric
- salt
- ground black pepper
- 2 oz shredded monterey cheese
- 4 oz shredded cheddar jack cheese
- 2 oz shredded mozarella
- 2 oz mexican crema or sour cream
- all-purpose flour
Method
- Brown ground beef with 1/2 of all seasoning drain grease
- Add warm water beef broth and remaining seasoning to cooked beef Bring to a boil
- Add pasta and frozen vegetables and cook on low boil for 12-15 minutes
- In a small pan melt butter and add flour Add as much flour as it takes to soak up all the butter and then add to soup Boil for 2-5 minutes If the soup is not thick enough repeat with 1/2 amount of butter
- Change Add cheese and creama and cook on low for 5 minutes