Hamburger Veggie Soup

From the kitchen of: Muriel Battle Browder (Columbia, MO)

As a young working mother of 3, I would call our Monday thru Friday dinners as Lazy Meals: one pot meals. And our Sunday dinner was family sit down required! Now, as a single gal, there are always leftovers. This soup is so delicious and soooo easy. And I modify it to whatever I have in my pantry.

(Last week I had no beef broth so I used chicken broth, used a small can of tomato sauce instead of the soup, and instead of a bag of mixed veggies, I put in a bag of corn, frozen carrots and a can of green beans). Hamburger Veggie Soup also freezes beautifully.

Hamburger Veggie Soup

(Prepares 4-6 servings)

Ingredients 

• 1 lb lean ground beef

• 1 small onion, finely diced

• 2 cloves garlic, minced or pressed

• 1 teaspoon salt

• 2 cups peeled and chopped potatoes

• 2 cans (14.5 oz each) beef broth

• 1 can (10 oz) condensed tomato soup

• 1 can (15 oz) petite diced tomatoes, undrained

• 1 bag (16 oz) frozen mixed vegetables

• 1 teaspoon Worcestershire sauce

• 1 teaspoon dried parsley

• 1/2 teaspoon dried basil

• salt & pepper, to taste

Instructions:

In a soup pot, over medium-high heat, brown the ground beef, onion, garlic, and salt until no longer pink. Break up meat in crumbles as it cooks. Drain and return to the soup pot.

Add chopped potatoes, beef broth, tomato soup, diced tomatoes, frozen vegetables, Worcestershire sauce, and the seasonings. Stir to combine. Bring to a boil. Once boiling, cover with a lid and reduce heat to medium-low. Let simmer for at least 30 minutes for the flavors to combine and the soup to become thicker.

Leftovers can be put into freezer Ziploc bags. When needed, pull bag out of freezer and defrost in microwave. Heat on stove top or in microwave.