*Ingredients :
°1 1/2 pounds lean ground beef
°1 medium white onion, peeled and cut into cubes
°1 large garlic clove, minced
°6 cups chicken broth
°6 cups russet potatoes, peeled and cubed
°2 cups of your favorite frozen vegetable mix
°3 teaspoons dried basil
°2 teaspoons dried parsley flakes
°1 1/2 cups milk
°2 tablespoons cornstarch
°8 ounces cubed Velveta cheese
*instructions:
In a large skillet, fry the ground beef and onions until the onions soften and the ground meat turns brown. Strain the grease.
Fry garlic until brown and fragrant. Add the beef mixture to the saucepan or stockpot on the stove.
Add potatoes, broth, vegetables, basil and parsley.
Cook in a low saucepan for 6-8 hours, over high heat for 3-4 hours, or simmer on the stove until potatoes are tender and beginning to wilt.
Whisk the cornstarch with the milk, then whisk into the soup. Add the pepperoni and let it dissolve, stirring occasionally. When they are completely melted, put them in bowls and serve.
Enjoy !
