Recipe

Hamburger Vegetable Soup Recipe

	Dandelion / All my dishes 11 months, 2 weeks ago I made this delicious soup for dinner last night. Thought I would share it with you. Prep:15m Cook:60m Servings:8	Dandelion
	beef vegetables aromatics stock

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Fans

pleclare

henrie

jett2whit

bluewatera

chef_irish

lacrenshaw

Ingredients

2 lbs ground beef

1 onion minced

2-3 cloves garlic minced

3 celery stalks minced

1 28 oz can crushed tomatoes (I crush Cento San Marzano whole tomatoes)

1 26 oz container Swanson beef STOCK or homemade

1 26 oz container Swanson chicken STOCK or homemade

1/3 – ½ c AP flour depending on how thick you like it

12-24 oz tomato juice

1-10 oz bag of frozen mixed vegetables

2 c small pasta (I have used macaroni, orzo, shells etc…)

Salt and pepper to taste

Directions

In a large stockpot, brown ground beef seasoning to taste with salt and pepper.

Drain most of the fat through a colander (the meat should be moist, but not dripping).

Return meat to the pot; add onion, garlic and celery.

Mix in thoroughly and cook until vegetables have softened.

Add the flour and cook stirring constantly for 1-2 minutes until the flour has been incorporated and the flour taste is cooked out.

Add the tomatoes and continue stirring until well mixed in.

Add the stocks and the frozen vegetables.

Bring to a boil, reduce heat re-season and cook for about 30 minutes.

Add the pasta, cook for the required time on the package.

The soup will be really thick due to the pasta drinking in the liquids. Add the tomato juice to the soup until the desired liquidity has been reached.

Again season to taste with salt and pepper.

Serve with dense bread and butter.

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