Hamburger Soup is a quick and easy meal loaded with vegetables, lean beef, diced tomatoes and pasta. It’s great made ahead of time, reheats well and freezes perfectly.
INGREDIENTS:
1 lb lean ground beef
1 onion , diced
2 cloves garlic , minced
2 medium red potatoes, diced
1 can beef broth
1 can chicken broth
1 can (28 oz) diced tomatoes with juice
1 can condensed tomato soup
2 teaspoons Worcestershire sauce
1 teaspoon italian seasoning
1 bay leaf
salt and pepper to taste
3 cups frozen vegetables, carrots, green beans, and peas
DIRECTIONS:
Brown onion, ground beef and garlic until no pink remains. Drain any fat.
Add broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes.
Stir in carrots, beans, potatoes cover and Simmer 15-20 minutes or until flavors develop. When soup is almost done put peas in it. I make this soup early, and let the flavors marry.
P.S. I make soup in morning, and reheat it in a 200 degree oven with cover on. Taste better the next day. Freezes well also.
NUTRITION INFORMATION
Calories: 245, Carbohydrates: 25g, Protein: 16g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 38mg, Sodium: 692mg, Potassium: 923mg, Fiber: 5g, Sugar: 4g, Vitamin A: 3670IU, Vitamin C: 24.2mg, Calcium: 79mg, Iron: 4.6mg
