Vegetable Beef Soup
1-pound Ground Round
2 TBS Randy’s Law
1 Medium Onion – diced
2 Celery Stalks -washed & diced
3 Cups Water
¼ Cup Randy’s Law
1 Bag frozen Peas/Carrots Mix
1 15 oz can Black Beans – drained and rinsed
2 Cups Fresh Spinach
3 Cloves of Garlic – pressed or diced
¼ Cup Worcestershire Sauce
In a large soup pot, on Medium heat; Cook the ground round, onion, celery & 2TBS of Randy’s Law. Cook until beef is light brown throughout. DO NOT DRAIIN!
Add all other ingredients to soup pot and bring soup to a boil; simmer for 1 hour.
4-6 Servings.
Red Beans and Rice
2 Cups Instant Brown Rice
1 Medium Onion – diced
2 Celery Stalks – washed & diced
1-pound Smoked Sausage – thinly sliced or diced
2 Gloves of Garlic -pressed or diced
1/3 Cup of Randy’s Law
2 Cups of Water
2 -15 0z Cans of Tri-Beans (Black, Red, Pinto)- drained and rinsed
Cook Rice according to box directions and set aside.
In a large cooking pot, on medium heat sauté the onion and celery until tender, add the smoked sausage and garlic gloves, sauté for 3 more minutes.
Add Cooked Rice and all other ingredients. Bring to a boil, simmer for 10 minutes (or until your desired consistency).
4-6 Servings.