Hamburger – Veggie Soup
With the weather cooling as the season of fall takes over, a recipe for soup is e a good choice for a recipe for this week. Ground beef always makes a good starter for a soup with lots of vegetables as add-ons.
Here’s one to try.
2 lbs. ground beef
2 teaspoons salt
1 teaspoon pepper
2 tablespoons vegetable oil
1 yellow onion chopped
3 cloves garlic minced
7 cups beef broth divided
¼ cup all-purpose flour
1 can petite diced tomatoes, don’t drain
2 tablespoons beef flavor bouillon
1 tablespoon Worcestershire sauce
1 tablespoon dried Italian seasoning
¼ cup tomato paste
6 cups russet potatoes diced
1 (16 oz.) package frozen mixed vegetables or
a canned mixture of vegetables to your choosing
Brown ground beef over medium heat. Add salt and pepper. Cook until well done – no pink. Place on a paper towel and set aside. Drain all the grease from pan and discard.
In the same pan where ground beef was cooked, add the oil and sautee the onion and garlic, until they are soft. About 7 minutes. Then sprinkle the inion with the flour and stir until onions are evenly coated. Cook 2 – 3 minutes until the flour begins to brown.
Add the beef, 6 cups of beef broth, tomatoes, bouillon, Worcestershire sauce, Italian seasoning, tomato paste, potatoes and frozen veggies. Bring the mixture to a boil, then lower the heat and simmer, uncovered until the potatoes are soft, about 25 minutes. Add remainder of beef broth if soup gets too thick. Enjoy