Hamburger Soup

 Doesn't sound that good, but it is. Contest winning recipe from Taste of Home.

1 pound ground beef

4 cups water

1 can (14 oz) diced tomatoes, undrained

3 med carrots, sliced

2 med potatoes, peeled and cubed

1 medium onion, chopped

½ cup chopped celery

4 tsp beef bouillion granules

1½ tsp salt

¼ tsp pepper

¼ tsp desired oregano

1 cup cut up fresh or frozen green beans

Brown beef in large saucepan. Drain. Add the next 10 ingredients, bring to boil.

Reduce heat and cover, simmer 15 minutes, or until potatoes and carrots are tender. Add green beans. Cover and simmer 15 minutes, or until the beans are tender.

Marvelous Minestrone

 

1 tablespoon olive oil

1 large onion (about 1 cup chopped)

2 stalks celery (about 1/2 cup chopped)

10 already-peeled baby carrots (about 1/2 cup thinly sliced)

1/2 pound fresh green beans (for about 1 cup cut)

2 cans (14 ounces each) fat-free chicken broth

1 can (14 ounces) fat-free beef broth

1 can (141/2 ounces) stewed tomatoes

1 can (8 ounces) tomato sauce

1 can (15 to 19 ounces) cannellini beans

1/2 cup uncooked orzo pasta

11/2 teaspoons dried Italian seasoning

1 teaspoon bottled minced garlic

Salt and pepper to taste

6 tablespoons grated Parmesan cheese

Heat the oil on medium-high in a 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir. Coarsely chop the celery and add it to the pot. Stir. Thinly slice the carrots and add them to the pot. Stir. Remove the ends of the green beans and cut them in 1/2-inch pieces, adding them to the pot as you cut. Stir.

Pour the chicken and beef broth into the pot. Add the tomatoes with their juice, tomato sauce, cannellini beans with their juice and the orzo. Cover the pot, raise the heat to high and bring the soup to a boil. This will take about 5 to 6 minutes.

When the soup comes to a boil, uncover and stir well. Add the Italian seasoning and garlic. Boil until the green beans and pasta are tender, about 9 minutes. Season with salt and pepper to taste.

Remove the soup from the heat and ladle into bowls. Garnish each bowl with 1 tablespoon Parmesan cheese.

Makes 6 servings.

Sweet and Sour Vegetable Beef Soup

When I say I’m going to make a pot of soup, this is what usually shows up. We just love this hearty one-pot meal.


1  Tbs  olive or vegetable oil
1  small  beef pot roast 
2  qts  water
4  cubes  beef bouillon 
1  can  (28 oz)  crushed tomatoes
2  cups  V-8 or tomato juice
1  large  onion, diced
3  cloves  fresh garlic, minced
2  Tbs  Worcestershire sauce
2  bay leaves
7  drops  hot sauce
Freshly cracked pepper
1-2  tsp  salt
6  carrots, peeled, cut into chunks
1  large head  cabbage, cored and cut-up
6  med  potatoes, reds or Yukon Gold
3/4  cup  light brown sugar
1/2  cup  fresh lemon juice

In a large soup pot, brown the beef in the oil. Add onions and brown lightly. Add  water, bouillon, tomatoes, and  V-8 juice. Bring to a boil.  Add garlic, brown sugar, lemon juice, Worcestershire, bay leaves, hot sauce, and cracked black pepper. Simmer for about two hours. Taste to see if you need to adjust the sugar-lemon juice ratios.

Remove the roast from the pot; cool enough to handle. Cut into cubes and return to the soup pot.

Cook the whole potatoes (unpeeled) in a separate pot until not quite done. Cool, peel and cut into cubes. Set aside.

Add cabbage and peeled cut up carrots to soup. Simmer 30 min. or until tender. (The carrots will take less time than the cabbage, so you may want to add those 10 minutes into this timing.) Add the cooked potatoes and reheat briefly.