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Vegetable-Burger Soup




Source of Recipe


Southern Living Annual 1982 via Anna on YouTube channel “Cooking the Books”


Recipe Introduction


I assumed that this would be basically the same as Momma’s vegetable soup with ground beef added. It was not the same. It was very good and much easier than Momma’s soup. You have two choices as far as cooking goes – either stovetop or slow cooker. SL calls for stovetop and Anna did it in the slow cooker. She says it took 2 hours on HIGH. My vegetables were nowhere near tender enough at 2 1/2 hours. I would really love to do this in the slow cooker, so next time, I’ll try canned Veg-All instead of frozen or go for 4 hours. I added some additional seasonings: pepper and Penzey’s Forward! and Mural of Flavor.


Recipe Link: https://www.youtube.com/watch?v=1ILSwe-ZR1M.

List of Ingredients




1/2 lb. ground beef
1 - 16oz can stewed tomatoes, undrained
1 - 8oz can tomato sauce
2c water
1 - 10oz package frozen mixed vegetables
1 envelope dry onion soup mix
1 t. sugar, optional


Recipe



Brown the beef in a heavy saucepan and drain.

STOVETOP:
Add the remaining ingredients, cover and simmer for 30 minutes, stirring occasionally.

SLOW COOKER:
Add the beef and the remaining ingredients to the slow cooker. Cover and cook on HIGH for 2-4 hours.

When done taste to adjust seasoning.

Makes 8 cups.