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Hamburger-Vegetable Soup




Source of Recipe


Kim/EDC


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9495.1

List of Ingredients




1 pound ground beef or ground pork

1/2 cup chopped onion

1/2 cup chopped green sweet pepper

4 cups beef broth

1 cup frozen whole kernel corn

1 7-1/2-ounce can tomatoes, cut up

1/2 of a 9-ounce package frozen lima beans

1/2 cup chopped, peeled potato or 1/2 cup loose-pack frozen hash brown potatoes

1 medium carrot, cut into julienne strips (1/2 cup)

1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed

1 teaspoon Worcestershire sauce

1/8 teaspoon pepper

1 bay leaf

Cracker Mix (See recipe below), optional

Recipe



In a large saucepan or Dutch oven cook ground beef or pork, onion, and green pepper until meat is brown and onion is tender. Drain fat from pan.

Stir in beef broth, corn, undrained tomatoes, lima beans, potato, carrot, basil, Worcestershire sauce, pepper, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 15 to 20 minutes or until vegetables are tender. Discard bay leaf.

If desired, top each serving with 1/4 cup of the Cracker Mix.

Makes 4 servings.

Make ahead directions: Prepare soup; cool. Transfer to 1- to 4-serving freezer containers. Seal, label, and freeze up to 3 months. To reheat, transfer to saucepan; cover and heat over medium heat, stirring occasionaly to break apart.


Cracker Mix:
In a large bowl combine 1 cup bite-size fish-shape pretzel or cheese-flavored crackers, 1 cup oyster crackers, 1 cup bite-size shredded wheat biscuits, and 1 cup miniature rich round crackers.

In a small bowl combine 2 tablespoons cooking oil, 1/2 teaspoon Worcestershire sauce, 1/8 teaspoon garlic powder, and dash bottled hot pepper sauce; pour over cracker mixture, tossing to coat.

Sprinkle cracker mixture with Parmesan cheese; toss to coat. Spread mixture on a shallow baking sheet.

Bake in a 300 degree F. oven for 10 to 15 minutes or until golden, stirring once. Cool completely.

Store in an airtight container up to 1 week.

Makes about 4 cups.