Raye's Vegetable Soup
This one is from my mother-in-law. Delicious, warm, and great freezer meal and easy to multiply.
1 lb ground beef
1 small onion, diced
1 can diced tomatoes(I use frozen from the garden that I do in the summer)
1 can of corn or veggie of your liking
1 bag of soup veggies(frozen aisle)
1 medium baking potato, peeled and diced
salt and pepper
4 cups of water
2 pats of butter
2 tbsp of flour
Brown beef and onion in large soup pot. While that is melting on med low, in another pot, melt butter. When melted, add flour to make a roux. Let cook for 1 minute and add water. Bring just to a slow boil.
Drain beef and onion and add back to the pot. Salt and pepper the meat at this point. Add all veggies, both frozen and canned, including potato to the meat. When the flour, butter, water mixture has thickened, add it to the big pot, as well. Let the soup simmer on low(with lid) for 2 hours.
The kids get more than their daily supply of veggies and sometimes I serve it with grilled cheese sandwiches or Cheezits(in place of Saltines). A weekly family fave in my home!