Hamburger Vegetable Soup

By srumbel

Ingredients

• 1 lb lean ground beef
• 1 onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 (10-12 oz) mixed frozen vegetables, not thawed (I used corn, carrots, and green beans)
• 1 (15 oz) can Great Northern Beans, drained and rinsed
• 4 medium Russet potatoes, cut into 1" pieces
• 1 (32 oz) container beef stock
• 2 tablespoons Worcestershire sauce
• 1 tablespoon sugar
• 1 1/2 teaspoons seasoned salt
• 1 teaspoon ground black pepper
• 1 teaspoon dry Italian seasoning
• 1/2 teaspoon red pepper flakes
• 2 bay leaves

Details

Servings 8
Preparation time 15mins
Cooking time 45mins
Adapted from sixsistersstuff.com

Preparation

Step 1

In a large stock pot, brown hamburger and onion until beef is no longer pink. Drain, then add back to pot. Add in bell peppers, celery, and garlic and saute for 2-3 minutes or until peppers start to become tender.

Add in frozen vegetables, beans, potatoes, beef stock, worcestershire sauce, and all remaining spices. Bring to a boil, then lower heat and let simmer uncovered for 20 minutes.

Remove bay leaves, top with fresh parsley, and serve.