Heartyhamburgersoupcrockpot Recipes

Steps:

• Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.
• Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.

Steps:

• Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• Place a the potatoes in a layer to cover the bottom of the slow cooker. Sprinkle the celery over the potatoes, and cover with a layer of ground beef. Season each layer with salt and pepper. Throw in the carrots, onions and peas. Mix together the tomato soup and water, and pour over the top. Cover, and set to low for 6 to 8 hours.

Steps:

• Brown ground beef and onion in a large pot. Drain if needed.
• Add spices and onion soup mix.
• Stir in water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes.
• Add the rest of the ingredients up to the potatoes bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender about 30 minutes. (Add more water if needed).
• Season to taste with garlic salt.
• Serve with shredded parmesan cheese and sour cream.

Steps:

• In a large saucepan, brown beef; drain. Add the next 10 ingredients; bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender. Add green beans. Cover and simmer 15 minutes longer or until the beans are tender.

Steps:

• In a small saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, carrot and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Add the V8 juice, corn, peas, mushrooms, zucchini, basil and pepper. Simmer 6-8 minutes longer or until vegetables are tender. Add macaroni; heat through.

Steps:

• Brown beef and onion in a large saucepan until meat is no longer pink. Add potatoes, bouillon and water to cover.
• Cover saucepan, lower heat and let simmer for 30 minutes, or until potatoes are tender and water has been absorbed.

Steps:

• Preheat grill for high heat.
• In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
• Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Steps:

• Put all vegetables in crock pot.
• Lightly brown ground beef and spoon over the vegetables.
• Combine the tomato soup, V-8 juice and water. Add the seasonings, and pour over the vegetables and meat.
• Cover crock pot and cook on low 6-8 hours, or on high 2-4 hours.
• Serve with grated parmesan cheese on top.
• Enjoy!

Steps:

• Cook ground beef and onion in a 4 quart Dutch oven, stirring frequently, until beef if brown.
• Drain.
• Stir in remaining ingredients, except cheese.
• Break up tomatoes, heat to boiling, then reduce heat.
• Cover and simmer about 15 minutes, stir occasionally, until macaroni is tender.
• Top with cheese, if desired.

Steps:

• Brown ground beef, garlic & onion; drain off fat,
• Add olive oil then vegetables. (add any preferred root vegetables here, parsnips, sweet potato, rutabaga).
• Cook 5-10 minutes to soften vegetables.
• Add can of consommé and de-glaze pan.
• Add can of tomatoes, tomato juice, water, soup mix & barley. Season as desired. (I used sea salt, pepper, sprinkle of cayenne and about 4 tbs of spicy spaghetti seasoning, Worcestershire sauce would be nice too). (Add black or navy beans for extra protein & fibre).
• Let simmer 45 minutes.
• Add frozen veg and simmer additional 15 minutes.

Steps:

• In a large saucepan, cook ground beef over medium heat until no longer pink; drain.
• Add the remaining ingredients EXCEPT the green beans; bring to a boil.
• Reduce heat; cover and simmer for 15 minutes or just until the potatoes and carrots are tender.
• Add the green beans.
• Cover and simmer 15 more minutes or until the beans are tender.

Steps:

• In a skillet, cook beef until no longer pink; drain. Stir in soup and set aside. Prepare stuffing mix according to package directions; spoon half into a greased 2-qt. baking dish. Top with beef mixture, cheese and remaining stuffing. , Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Steps:

• Combine potatoes, carrots, onion, celery, garlic, parsley, basil, bouillon, salt, and pepper in a large soup pot. Fill pot with enough water to cover ingredients. Cover and boil until all ingredients begin to soften, 15 to 20 minutes. Remove from heat so you do not burn your hands.
• Crumble in uncooked ground beef, a little at a time, stirring to mix a few times. Return to heat and bring back to a boil. Simmer on low to medium heat until all vegetables are cooked through and meat is no longer pink, 15 to 20 minutes.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato juice, carrot and potato. Stir in seasonings. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in vegetable mixture; heat through.

Steps:

• In a large saucepan, cook the beef and onion over medium heat until the meat is no longer pink and onion is tender; drain. Add cabbage; cook and stir for 2 minutes. Sprinkle with flour, salt and paprika; mix well. , Gradually add milk. Bring to boil; boil and stir for 2 minutes. Reduce heat; cover and simmer for 10-12 minutes or until the cabbage is tender. Serve over potatoes. Sprinkle with paprika if desired.