Hamburger Veggie Soup
photo by Nova Scotia Cook
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
8
ingredients
directions
- Brown ground round in a dutch oven.
- When beef is browned, add wine to the pot to deglaze pan.
- You should remove the pan from the stove before deglazing, and after stirring up the bits from the bottom of the pot, return to the stove top.
- Simmer and stir about 5 minutes.
- Add the potatoes, tomatoes, water, onion soup, bouillon, corn, green beans, and carrots.
- Simmer for approximately 35-40 minutes.
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Reviews
-
This is a very flavorful soup. We are avid soup eaters, and this is the best we've come across in a long time!! I added 1/2 cup sliced celery, and used fresh vegetables. I let it simmer for almost an hour. The onion sopp mix gives this a great beefy taste. I will defifitely make this one again! Thanks!
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Really great soup!! I used frozen vegetables instead of canned and it turned out great! Next time I think I'll add a bit of thyme to this dish and perhaps some turnips. The wine really makes a nice difference. I also used a large can of crushed tomatoes seeing as you did not specify the size. I didn't find it to salty as I also used reduced salt beef boullion. Thanks for a great recipe!!
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RECIPE SUBMITTED BY
<p>I'm 48 years of age and just moved to the lovely state of South Carolina. We have 2 grown children, 3 glorious grandsons and a new granddaughter. I'm a SAHW, DH works for a Ford dealership. Love to cook, grow tomatoes & herbs, read and shop.</p>