Looking for a different way to use ground beef? Why not try this hamburger vegetable soup? It's a great, easy meal and the leftovers are even better.
You don't have to use elbow macaroni in this soup. You can use almost any kind of small pasta from bowtie to spiral to rigatoni, cartwheels or even shells.
Here's what you are going to need:
1 pound lean ground beef
1 cup of celery, sliced
2 cans (14.5 ounce each) of stewed tomatoes
1 can (15 ounce) of tomato sauce
2 envelopes of Lipton Onion Soup mix
1/2 tablespoon sugar
16 ounces of frozen vegetables (I use peas, carrots, corn and green beans)
6 ounces (about 1 cup uncooked) elbow macaroni
1 Tablespoon Italian Seasoning
1 teaspoon garlic powder
Salt and pepper to taste
4 cups water
Here's what you need to do:
In a large heavy bottom dutch oven over medium heat, brown the ground beef.
Add the two envelopes of onion soup mix.
Add the celery and the water.
Add the stewed tomatoes and tomato sauce.
Add the sugar, garlic powder, Italian seasoning, salt and pepper. Stir.
Add the frozen mixed vegetables. No need to thaw. They'll cook right in the soup.
Cover and bring to a boil.
Add the pasta.
Cook until the pasta is tender but not mushy. You'll need to stir frequently, scraping the bottom of the pot so that the pastas doesn't stick to the bottom of the pot.
All that's left now is to enjoy this easy version of vegetable beef soup!
**Here's a tip. If you have leftover cooked vegetables from you meals, keep a large freezer bag in the freezer and just keep throwing your leftover vegetables in there until you have enough for soup!