Before we know it, fall will be here. A time of great scenery, football games, football parties, holidays and family get togethers. If you’re like me, everyone always seems to wind up at our house.
That’s not a problem, actually, I love it! I love to cook and I love to cook for a crowd. A lot of my recipes are designed to serve 10 or more people, and this is one of them.
I know that when you take your first look at the ingredient list, you’re going to say “YUCK”, but, I promise you, that you will be pleasantly surprised by the wonderful flavor of this soup. That’s why I named this one “Soup Surprise”, because it is.
2 Lbs. Ground Beef
1 Medium Onion, diced
2 Cups Carrots, Grated
48 Ounces V-8 Juice
30 Ounces Cream of Celery Soup
32 Ounces Pinto Beans with Liquid
1 tsp. Lawry’s Garlic Salt
1 tsp. Janes Krazy Mixed Up Salt
Salt and Pepper to Taste
- Heat a large stockpot on medium heat and brown the ground beef. Drain the ground beef well to remove all of the fat.
- Add onions and lightly sauté.
- Combine remaining ingredients with the ground beef and onion in the stockpot.
- Cover and simmer on low for 2 hours.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 243
Total Fat: 27.5g
My Points: 13.5
This makes a large pot of soup and is better the second day than the first, if that is imaginable. Freeze the leftovers if you have any.
These ingredients sound a little bit strange but, I promise you, this will taste like one of your prized Chili recipes.
This recipe was given to me by a friend that was spending the weekend with us. She knew I enjoyed cooking and wanted to give me a new recipe to try. I have to be perfectly honest and say that had she not been there and insisted that I try it, this recipe would have just gone into my collection file. Boy, am I ever glad that she insisted that I try it. It is now one of our family favorites. Thanks, Dana!
Serve this with crackers or cornbread to round it out. You won’t be disappointed.