Hamburger Veggie Soup
From cheftami 18 years ago
- 30 minutes to make
- Serves 4
This hamburger veggie soup is perfect on a cold day served with warm bread to dip into the soup. A favorite recipe of my family handed down to me from my Aunt Florence who lives in Minnesota.
Ingredients
- 1 1/2 lb. ground beef shopping list
- 2 tsp. salt shopping list
- 1 cup onion, chopped shopping list
- 1 1/3 cups celery, chopped shopping list
- 1 cup carrots, thinly sliced shopping list
- 2 cups potatoes, peeled and diced shopping list
- 1 (14 1/2 oz. can tomato wedges, undrained OR 2 cans tomato soup shopping list
- 1 (10 oz.) package frozen mixed vegetables broken up shopping list
- 1 tsp. basil, crushed shopping list
- 1 bay leaf shopping list
- 1/2 teaspoon pepper shopping list
- 4 beef bouillon cubes shopping list
- 4 cups hot water shopping list
How to make it
- Please Note: This dish can be prepared in a large dutch oven pan and be ready in about 45 minutes or in a slow cooker or crock pot cooker on low for eight to ten hours.
- In a large kettle dutch oven or deep pan used for boiling pasta, brown ground beef, sprinkling with salt while browning. Stir in remaining ingredients. Bring to a boil. Simmer, covered until vegetables are tender-crisp, about 30 minutes.
- For crockpot preparations simply add all ingredients to the crockpot and stir place on the low setting for 8 to 10 hours.
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