Saturday Soup

Saturday Soup is something my mother would make on those cold winter days as I was growing up. Everyone in the family enjoyed it and its very a healthy dish full of vegetables. Its fast and easy to make. The name Saturday Soup is from using all the left over vegetables from the week. Of course in my house, there is no such thing as leftovers so I improvise and use canned or frozen vegetables.

What you'll need:

• 1 1/2 - 2 lbs of ground beef
• 1 - 2 medium-large onions
• 1 bag of frozen peas/carrots mix OR 1 can of peas, 1 can of carrots
• 1 can of corn
• 1 can of diced tomatoes
• 1 can of green beans
• 1 can of small new potatoes OR 1-2 small potatoes cubed (optional)
• Garlic salt or powder
• Salt and Pepper
  

Now you can mix and match any of the vegetables you would like but those are what I always put into mine. If you like Lima Beans then put them in, don't like Carrots? Leave them out.

Dice your onion and put it into the pot with the ground beef, use about a teaspoon of garlic powder or garlic salt, about 1/2 teaspoon of pepper and just a dash of salt depending on if you use garlic powder or salt. If you use garlic salt then you may not want to salt on top of that. Cook the ground beef until browned.  Add in all your vegetables then cover with water. Bring to a boil, then reduce to a simmer. Let the soup simmer for about an hour. If your ground beef is well cooked before you add the vegetables you can eat it after only 30 minutes but I find it to be tastier the longer I allow it to simmer.

We love this soup in our home and I hope you do to. Enjoy!