Hamburger & Vegetable Soup |
|
 |
Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
My cousin gave me the idea for this soup. Although it has been modified quite a bit, I think you will enjoy it as much as my family does. It is quick, simple and easy to make. Although you can add your own vegetables, I have found that the vegetables listed are the best. Also, when cooking soups requiring pasta, I have found that cooking pasta seperately always works best. Only add pasta when ready to eat. Do not add with soup (it makes for 'Mushy' left-overs). My family really enjoys this soup. Ingredients:
1 1/2 lbs lean ground beef |
1 (14 1/2 ounce) can cut green beans, undrained |
1 (14 1/2 ounce) can whole kernel corn, undrained |
1 (14 1/2 ounce) can spinach, undrained |
2 (14 1/2 ounce) cans stewed tomatoes, undrained |
1 (4 ounce) can sliced mushrooms, undrained |
2 cans water, from tomatos |
1 medium onion, chopped (white or yellow) |
1 tablespoon garlic powder |
1/4 teaspoon salt |
1 (16 ounce) box elbow macaroni |
Directions:
1. Combine all canned ingredients including juice to a large pot.
2. When adding stewed tomatos, also add 2 cans of water from tomato cans.
3. Add onion.
4. Bring to a boil.
5. Reduce to simmer.
6. Brown hamburger meat, drain.
7. Cook macaroni noodles with salt until desired consistancy.
8. Drain noodles, cooling with cold water.
9. Add meat to vegetables with garlic powder.
10. Bring to a boil.
11. Continue boiling until onions are somewhat clear.
12. Reduce to simmer again until ready to serve.
13. Serve over macaroni noodles.
14. Salt and pepper to taste.
|
|