Mom's Ground Beef and Vegetable Soup
photo by Tinkerbell
- Ready In:
- 5hrs 25mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1⁄2 lb extra lean ground beef
- 2 large carrots, sliced crosswise into thin slices
- 1 teaspoon Italian herb seasoning (or 1/2 tsp. each dried oregano and basil )
- beef bouillon cubes or beef bouillon granules
- 1 1⁄2 cups hot water
- 3 cups vegetable juice
- 2 tablespoons instant minced onion
- 2 large bay leaves
- 1 teaspoon sugar
- 1⁄4 - 1⁄2 teaspoon garlic salt, to taste
- 1⁄4 teaspoon black pepper
- 1⁄4 cup small macaroni pasta
- 1 (14 ounce) package frozen corn, red bell pepper, celery, and black bean medley or (14 ounce) package similar frozen mixed vegetables
- 1 1⁄2 cups frozen cut green beans, thawed
directions
- Combine the beef, carrots, and Italian herb seasoning in a 12-inch nonstick skillet over medium-high heat. Cook, stirring to break up the beef, until is is just cooked through, about 6 minutes.
- Put the cooked beef mixture in a 3-quart or larger slow cooker. Stir in the water, bouillon mixture, vegetable juice, onions bay leaves, sugar, 1/4 teaspoon garlic salt, pepper, and pasta. Stir in the frozen vegetable medley and green beans. (The liquid may not cover all the vegetables at this point.).
- Cover the cooker, and turn on the high setting for at least 30 and preferably 45 minutes. Turn to the low setting and cook for at least 5 hours and up to 10 hours. Thin the soup with a little hot water before serving, if desired. Taste and add more garlic salt, if desired.
- Discard the bay leaves as the soup is served.
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Reviews
-
I think this would be better if you added the macaroni at the end as by cooking for a long time the macaroni gets mushy and unappetizing. I did make a few changes by using 2 bouillon cubes, 2 cups water and instead of the vegetable juice used 1 can of tomatoes and 1 can of water, otherwise made as directed. For the frozen vegetables I used frozen peas and green beans.
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I was excited to try this recipe, sure we'd like it, as I've been making a similar hamburger soup for over 20 years. I used a fresh onion, a full pound of ground beef & because I forgot to start it early enough I ended up cooking it all on the stove instead of the crock pot. We were all blown away by the RICH flavor the vegetable (I used V-8) juice offered. I've never used anything but canned (or fresh) tomatoes in my soup & we felt the juice brought this soup up to a whole new level. Both DH & DS had seconds (we had no leftovers), toddler DD ate it & DS was especially loving the tomato flavor without the actual chunks of tomato, which he never likes. I was reminded several times, between bites, that this was a keeper. I don't think I'll ever go back to my old recipe again! Thanks for sharing, ohgal! Made & enjoyed for Fall 2009 Pick A Chef. http://www.recipezaar.com/bb/viewtopic.zsp?t=310505
RECIPE SUBMITTED BY
ohgal
Willowick, 75
<p><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br /> <br />I'm a grandma who cares for 5 very young granddaughters everyday, so I really appreciate recipes that are easy and delicious, because on most days I don't have the energy and time to spend preparing evening meals. That's why I love RecipeZaar. I never fail finding recipes that suit the amount of time and energy that I have.</p>