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Hamburger Vegetable Soup

Beth Wood
hearty beef, vegetable and pasta soup, serves a crowd, flavorful and filling
5 from 1 vote
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 12

Equipment

  • skillet
  • stockpot
  • can opener
  • measuring spoons, measuring cups
  • spoon to mix/stir
  • stovetop burner

Ingredients
  

  • 1 lb. ground chuck
  • 1 lb. stewed tomatoes canned
  • 15 oz. tomato sauce canned
  • 4 c. water
  • 16-20 oz. frozen mixed vegetables bag
  • 1 envelope dry onion soup mix packet (Lipton)
  • 2 tbsp. brown sugar heaping
  • 2 hand fulls dry macaroni
  • 1 tsp. celery salt
  • black pepper to taste

Instructions
 

  • Brown beef, drain fat
  • Add all ingredients, mix together, except macaroni
  • Simmer 20 minutes.
  • Add macaroni.
  • Simmer another 20 minutes. Until tender.
  • Put heat to low, continue stirring, until you're ready to serve.
    Note: Soup increases in flavor, each time you serve it, or the longer you let it simmer.
    Always add salt and pepper to taste, sometimes I add garlic powder to my beef, when browning.
Keyword Ground chuck, tomatoes, mixed vegetables, pasta, flavorful and hearty soup, serves a crowd, freezes well