This wholesome, meaty recipe is quick to prepare and goes great with cornbread and a glass of milk.
TOP OF STOVE: In a Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, carrots, onion and tomato sauce. Stir in water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.
YIELD: 6-8 servings -- 2 quarts
Thanks to The Family Corner for providing this recipe to us. Brenda Hyde is a wife and mom of three, freelance writer, bookseller and editor of Seeds of Knowledge. For more recipes and cooking tidbits subscribe to Tea Time Tidbits by sending any email to [email protected]