Spicy Hamburger Vegetable Soup Recipes

Steps:

• In a saute pan, brown ground beef, over medium heat.
• In a large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and macaroni. Bring to a boil and then simmer until macaroni is done.
• Add browned ground beef, mix and serve.

Steps:

• In a large stock pot add carrots, potatoes, old bay seasoning and enough water to boil, and boil for 10 minute.
• Meanwhile brown ground beef and drain off any fat.
• Once potatoes and carrots have boiled for 10 mins add.
• beef,corn,greenbeans,peas,V8 juice and salt and pepper to taste, Bring to boil again then simmer for 15 minutes.

Steps:

• In a large saucepan, cook beef and onions until brown, drain fat.
• Stir in juice, broth,potato, carrots, celery,and beans.
• Bring to a boil, reduce heat, simmer, coverd for 30 minutes or until vegetables are tender.

Steps:

• In a large pot over medium-high heat, brown the meat with the garlic, celery and onions. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
• Return the pot to the heat and add the beef stock, tomatoes, tomato paste, parsley, oregano, salt, black pepper, cayenne, potatoes, carrots and green, red and yellow bell peppers. Stir to combine, then bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are tender but not overly mushy, 15 to 20 more minutes. The soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust the seasonings, adding more salt, black pepper or cayenne if needed.
• Serve with crusty bread!

Steps:

• Trim fat from roast and cut into 1 inch cubes. Place meat in a large pot over medium heat with oil, onion and garlic and cook, stirring, until meat is browned and onion is tender. Pour in broth, tomatoes and water. Stir in mixed vegetables, mushrooms and celery. Season with oregano, thyme, basil, parsley and cayenne. Bring to a boil, then reduce heat, cover and simmer 75 minutes.
• Stir in pasta and cook 10 minutes more, until pasta is tender.

Steps:

• In a Dutch oven, cook beef, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in water, potatoes, corn, pasta and jalapeno. , Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until pasta is tender. Stir in the remaining ingredients and heat through., Freeze option: Cool soup and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. In a 5-qt. slow cooker, combine the remaining ingredients. Stir in beef mixture. Cover and cook on low for 8-10 hours or until the vegetables are tender.

Steps:

• In a large stock pot, brown hamburger and onion until beef is no longer pink. Drain grease.
• Add in bell peppers, celery, and garlic. Saute for 2-3 minutes or until peppers start to become tender.
• Add in frozen vegetables, beans, potatoes, beef stock, Worcestershire sauce, sugar, seasoned salt, pepper, Italian seasoning, red pepper flakes, and bay leaves.
• Bring to a boil, then lower heat and let simmer uncovered for 20 minutes.
• Remove bay leaves and serve.