Zesty Hamburger Soup Recipe

By jeaklor

Ingredients

• 1 pound ground beef
• 2 cups sliced celery
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 4 cups water
• 2 medium red potatoes, peeled and cubed
• 2 cups frozen corn
• 1-1/2 cups uncooked small shell pasta
• 4 pickled jalapeno slices
• 4 cups V8 juice
• 2 cans (10 ounces each) diced tomatoes with green chilies
• 1 to 2 tablespoons sugar

Preparation

Step 1

In a Dutch oven, (can be done in the Instant Pot) 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. Cook and stir until heated 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.
Yield: 10 servings (3-3/4 quarts).