This is a rich & tasty, easy-to-make veggie soup.


RON'S HEARTY VEGETABLE SOUP

1¼ lbs. Lean ground chuck (or cooked, left-over roast beef, shredded)

5 cans (14½ oz. ea.) Swanson's Beef Broth

1 can (49½ oz.) Swanson's Chicken Broth

1 Tbs. Franks Hot Pepper Sauce

½ bottle (6 oz.) Hunts Chili Sauce

6 Large cloves of garlic, minced

2 Medium onions, chopped medium fine

1 can (15 oz.) Hominy, rinsed & drained

1 can (6 oz.) Water chestnuts (rinse & drained), small dice

1 can (8 oz.) Hunts Tomato Sauce

1 can (6 oz.) Hunts Tomato Paste

1 cup Pearled barley (rinsed)

3 Large carrots, medium dice

1 can (15 oz.) Small peas, rinsed & drained


1) In a large soup pot, brown the meat (if not already cooked). Add the onions & garlic. Cook until softened.

2) Add all the ingredients EXCEPT the peas, bring to a boil, reduced to a "heavy" simmer, cover.

3) Simmer for three hours, stirring occasionally. Add the peas 3 minutes before serving. Serve with still-warm home-made bread.

NOTE: Don't add any salt until the soup is done and you taste it.