Hamburger Vegetable Soup

By Thom7747

You don't have to use elbow macaroni in this soup. You can use almost any kind of small pasta from bowtie to spiral to rigatoni, cartwheels or even shells.

Ingredients

• 1 pound lean ground beef
• 1 cup of celery, sliced
• 2 cans (14.5 ounce each) of stewed tomatoes
• 1 can (15 ounce) of tomato sauce
• 2 envelopes of Lipton Onion Soup mix
• 1/2 tablespoon sugar
• 16 ounces of frozen vegetables (I use peas, carrots, corn and green beans)
• 6 ounces (about 1 cup uncooked) elbow macaroni
• 1 Tablespoon Italian Seasoning
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups water

Preparation

Step 1

In a large heavy bottom dutch oven over medium heat, brown the ground beef.

Add the two envelopes of onion soup mix.

Mix well.

Add the celery and the water.

Add the stewed tomatoes and tomato sauce.

Add the sugar, garlic powder, Italian seasoning, salt and pepper. Stir.

Add the frozen mixed vegetables. No need to thaw. They'll cook right in the soup.

Mix well.

Cover and bring to a boil.

Add the pasta.

Cook until the pasta is tender but not mushy. You'll need to stir frequently, scraping the bottom of the pot so that the pastas doesn't stick to the bottom of the pot.