Wednesday, December 7, 2016

Hamburger Soup

Jennifer S.

There are plenty of versions out there for Hamburger Soup, but this is the one that I made today in the crock pot for a sick friend of mine. Feel free to tweak it to your liking and enjoy it with some homemade bread or rolls.



1 lb ground beef
1/2 white onion, small dice
1 tbs garlic, minced (I use the jarred kind)
1 tbs Italian seasoning
salt and pepper to taste

32-oz beef broth
2 10-oz cans of tomato soup
1 "can" of water
1 15-oz can corn, drained
1 15-oz can green beans, drained
1 15-oz can dark red kidney beans, NOT drained
1 15-oz can diced tomatoes (I used the kind with green chilies added)
1 12-oz bag frozen peas and carrots
1 tbs sugar (optional). I find it takes the bitter taste out of the tomato

1/2 cup alphabet noodles, dried and uncooked
Parmesan cheese (optional)

Brown beef, onions, and garlic together in a pan. Drain off extra grease and add seasonings to meat.
In a large crock pot set on high add the broth, soup, water, corn, beans, tomatoes, and peas and carrots. Add the meat mixture and stir. Add sugar, if using
Cover and let soup come to a boil, stir well and add in the noodles. Stir and turn down heat to low for about 30-60 minutes or until pasta is tender.

Serve topped with Parmesan cheese if desired. Enjoy!

Additional add ins to tweak your recipe:
1/2 head of shredded cabbage (added when you add the pasta)
2 cups zucchini, chopped (added when you add the pasta)
Instead of the cans of veggies replace them with a giant bag of mixed veggies from the frozen food section
2 cups russet potatoes, peeled and diced. Added with the veggies
Make it vegetarian by not adding the beef
1 15-oz can white beans in the place of the red kidney beans
Use left over shredded roast beef in the place of the ground beef
Use Hot Italian Sausage in place of the ground beef
Use 2 cups of V8 juice in the place of the tomato soup
Add 2 cups of broccoli/cauliflower when adding pasta
What ever else your imagination comes up with!

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