Hamburger Vegetable Soup {Guest post by Karen Gentry}

Karen Gentry is back from Where Flours Bloom with a great recipe for us to make on a week night or weekend to have again during the week. There is just something about soup during the fall and winter months and this soup is easy and makes enough to for two meals, unless your feeding a crowd. Here’s Karen:

 

A hearty soup that’s easy to prepare, and delicious! We love soup around here, and this one is a keeper. I wanted to speed up the cooking time, so I pre-cooked the potatoes and pasta.

  • 2 lbs. ground beef
  • 1 onion chopped
  • 2 cups peeled and diced potatoes
  • 2 cups sliced carrots
  • 2 cups shredded cabbage
  • 4 (14.5-oz) cans diced tomatoes
  • 2 cups pasta noodles, uncooked
  • 4 cups water
  • 1 quart tomato juice
  • 1 1/2 to 2 1/2 Tablespoons salt
  • 1/2 teaspoon basil
  • 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. Remove bay leaves and serve.

Makes 18 to 20 cups of soup. Can be stored in the refrigerator for up to four days.

A pot will usually make enough for at least three meals for our family. We like it enough that we’ll eat it two or three days in a row!

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