January 26, 2011

Hamburger Veggie Soup

I made this big pot of soup and am still eating it happily for lunch today. Now, that's a good soup! I think this is my 4th meal of this soup and it is still hitting the spot. Here is the recipe for the yummiest, easiest soup ever.

Hamburger Vegetable Soup
(Adapted from here)

  • 2 lbs. ground beef
  • 2 cups chopped onion
  • 2 cups peeled and diced potatoes
  • 2 cups shredded cabbage
  • 1 (14.5-oz) can diced tomatoes
  • 1 (14.5 oz) can tomato sauce
  • 1/2 cup brown rice, uncooked
  • 6 to 10 cups water
  • 1 1/2 to 2 1/2 Tablespoons salt
  • 1/2 teaspoon basil
  • 1/2 teaspoon thyme
  • 2 bay leaves
Brown ground beef and onion together until meat is lightly browned. Drain off excess fat. Add all remaining ingredients and bring mixture to a boil.
Cover and simmer for two to four hours. Check periodically and add more water, if needed. Remove bay leaves and serve.
Makes 18 to 20 cups of soup. Can be stored in the refrigerator for up to four days.

Note: The original recipe from Money Saving Mom includes carrots and 4 cans diced tomatoes. I only had 1 can diced tomatoes so I added a can of tomato sauce as listed above and it turned out very yummy. This tells me that this recipe is highly adaptable so go with what you have and improvise. 

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