Beefed-up Soup

Contributed By: Pauline


1 pound ground beef
1 cup diced onions
1 crushed garlic clove, (you can use garlic powder if desired, according
to taste.)
1 can, (oz16) whole tomatoes, undrained
3 cups water
1 cup dry red wine, (You can use one can of beer, if wine is not
available; or, tomato juice if preferred.)
1 package, (oz10) frozen whole kernel corn
1 cup diced carrots
1 beef bouillon cube
2-1/2 Tsp. salt
1/2 Tsp. thyme
1 bay leaf, (I always crush the bay leaf.)
2 tbsp. butter or margarine
2 tbsp. flour
1/2 cup milk


In a large Dutch oven or saucepan, brown ground beef, stirring
occasionally. Add onions and garlic. Cook for 5 minutes.

Add to beef mixture tomatoes, water, wine, corn, carrots, bouillon,
salt, thyme and bay leaf. Heat to boiling. Then, cover and simmer for
min. 45, stirring occasionally to break up tomatoes.

In a small bowl or saucepan, melt butter or margarine, stir in flour
until smooth. Gradually add milk, stirring as you do. Cook until
mixture thickens and bubbles. Stir into soup and continue cooking for
about 5 min. more.

Helpful Hints:

This recipe makes a good bit of soup. You may choose to freeze some for
another day.

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