Hamburger Vegetable Soup

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.

vegetable beef soup



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:

vegetable beef soup

In a large heavy bottom dutch oven over medium heat, brown the ground beef.

vegetable beef soup

Add the two envelopes of onion soup mix.

vegetable beef soup

Mix well.

vegetable beef soup

Add the celery and the water.

vegetable beef soup

Add the stewed tomatoes and tomato sauce.

vegetable beef soup

Add the sugar, garlic powder, Italian seasoning, salt and pepper. Stir.

vegetable beef soup

Add the frozen mixed vegetables. No need to thaw. They'll cook right in the soup.

vegetable beef soup

Mix well.

vegetable beef soup

Cover and bring to a boil.

vegetable beef soup

Add the pasta.

vegetable beef soup

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.

vegetable beef soup

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!




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