Hamburger-Vegetable Soup

I found this soup recipe over 20 years ago in a Betty Crocker cookbook, and it is one of my favorites.  It is so easy to prepare and you don't even need to have chicken or beef stock on hand as with most soups.  The best part is it only needs 20 minutes to cook.

Ingredients:

1 1/2 lbs. hamburger

3 Cups Water

3 Medium Carrots, chopped

2 Medium Stalks Celery, chopped

1 Large Potato, cut into 1/2-inch pieces

2 Medium Onions, chopped

2 tsp. Salt

1 tsp. Brown Bouquet Sauce

1/2 tsp. Pepper

1 Bay Leaf

1/4 tsp. Dried Basil Leaves

1 Can (28 oz.) Whole Tomatoes

Cook and stir hamburger in Dutch oven until light brown; drain.  Stir in remaining ingredients; break up tomatoes with fork.  Heat to boiling; reduce heat.  Cover and simmer just until the vegetables are tender, about 20-25 minutes.

I also like to add:

1 Can Corn

1 Can Green Beans (add at the last minute)

Extra Water

sometimes Zucchini

This soup is quite healthy and very satisfying, especially when I'm watching my calories.  It is delicious when freshly made, but the flavors continue to meld over the next few days and the soup just gets better and better.  I know you'll enjoy this on a cold, rainy day.

Thanks for stopping by,

Ellie