Hamburger Vegetable Soup
1 lb Hamburger Meat
48 oz Chicken Broth, I used canned
28 oz Canned tomatoes..diced or crushed
Onion, medium and diced
2-3 Carrots, medium to large..sliced or diced
3-4 Celery Stalks with leaves….sliced
1 lb Butterbeans, frozen or 2 cans, drained and rinsed
2-3 Potatoes, medium to large…diced
1/2-1 lb Corn, whole kernel
Green Beans, frozen, fresh or canned (if canned, drained)
2 teaspoons Salt, divided…more or less to taste
1 teaspoon Ground Pepper, divided….more or less to taste
Optional ingredients that are very good in this soup…
Okra, whole small pods or sliced. This will thicken your soup somewhat.
Cabbage, shredded
Directions.
Brown Hamburger in the stock pot you are going to cook soup in (I don’t want to wash more dishes than I have to :D). Drain grease off, if any, give a rinse and return to pot.
Add 1/2 of the diced onion and cook until starting to get tender.
Add 1 teaspoon Salt and 1/2 teaspoon pepper.
Add chicken broth, canned tomatoes, celery, rest of onion, carrots and butterbeans.
Cook on a medium boil until carrots are starting to get a tad tender.
If adding cabbage, and fresh green beans…add these now.
Cook 5-10 minutes.
Add corn and potatoes.
Taste and add more salt and pepper, if desired.
Simmer on stove, stirring occasionally.
If using okra…add it the last 10 minutes or 15 of cooking.
Here is the link to my Buttermilk and Corn Cornbread, it's one our other blog...Recipes For Our Children.
