Hamburger Soup

[Magicman]

We have been in the 70°'s for the past week but when this 40°'s came blasting through PatD thought that is was time for Hamburger Veggi Soup.


 
And with a pone of Cornbread, I agreed. 

[Jeff]

Yum!  I made some a couple weeks ago but Pat's looks better. I love Pat's cookin!



 

[Magicman]

Yikes, where is your Cornbread?? 

[Jeff]

Don't be teasing a guy trying to reduce his caloric intake!

[sawguy21]

I had some earlier this week, perfect on a cold day.

[WV Sawmiller]

   Looks good. I make some I call my Super Soup. You need a 4-5 gallon pot for this much. (My wife chastises me most severe every time I make this much but you have to make a lot to get everything in there you need). I start with 2 lbs of HB and brown it with a big diced onion, add 2 quarts of crushed or diced tomatoes, a couple quarts of tomato sauce, 5-6 medium taters diced, 5-6 big carrots cross cut about 1/4" thick, a can or two of red and/or black beans, a can of water chestnuts, 4-5 packages of assorted, mixed frozen veggies (Oriental included), sometimes a can of Ro-tel diced tomatoes and peppers, and anything slow moving in the kitchen like any leftover green beans or whole kernel corn, etc. I season with salt and pepper, worcheshire sauce, and hot sauce and maybe some dried pizza pepper flakes, depending on my mood, bring to a boil and simmer an hour so so till the taters and carrots are tender. The tougher stalks off broccoli stems and the green leaves off cauliflower are a nice addition if you have any or save and freeze them for this use. 

   Serve with Ritz type crackers and freeze about half for later. My daughter loves it and takes some home with her every time and says it it is never the same which is true as the exact recipe is a moving target and based on my mood at the time. 

[DPatton]

I like cooking in big batches like that too WV. I can eat good vegetable beef soup for day during the winter.