Mushroom Burger Stew



1 pound ground beef

1 small onion, chopped

4 cups water

4 medium potatoes, cubed

5 medium carrots, chopped

1 (14.5 ounce) can stewed tomatoes

1 envelope onion soup mix

salt and pepper to taste

1/2 pound fresh mushrooms, quartered



In a large saucepan, cook beef and onion over medium

heat until the meat is no longer pink; drain.



Add the water, potatoes, carrots, tomatoes, soup mix,

salt and pepper; bring to a boil.



Reduce heat; simmer, uncovered, for 20-25 minutes or

until vegetables are tender. Add mushrooms; simmer 5

minutes longer.

Chris’s Vegetable Beef Soup T & T
1 lb. ground beef
1 lg. onion - chopped
2 to 4 celery sticks �?chopped

Brown in 5 qt. Dutch oven the 3 ingredients well in 3 tbl. olive oil. Drain and rinse �?to get grease out.

Add back to pan. Add:

1 15 oz. can petite diced tomatoes, undrained
1 can diced potatoes, drained
1 tsp. crushed garlic OR 1 clove garlic, crushed
1 14 oz. pkg. frozen carrots, peas, corn & green beans
5 c. beef broth or equivalent
2 small handfuls farfalle or bow tie pasta (optional)

Simmer all ingredients till heated through and pasta, if added, is done. Serve. This is very good! Think I may make some corn bread to have with this tonight. This is posted on your message board.

Goulash

1 lb. hamburger cooked and drained

1 onion chopped

1 can mushrooms

1 pkg. plain macaroni

1 can diced tomatoes (14.5 oz)

1 can tomato soup

1 small can tomato juice

1/4 t. pepper

1/4 t. chili powder

garlic powder to taste

Brown hamburger and onion, drain. Add remaining ingredients and simmer for about 20 minutes.

Ground Beef Corn Chili with Rice

1 pound lean ground beef
1 medium onion, chopped (equals about 1 cup chopped onion)
1 (28-ounce) or 2 (14.5-ounce cans) diced tomatoes, including juice
2 cups water
1 cup cooked brown rice
2 cups frozen corn
1-1/2 tablespoons chili powder
salt and pepper to taste

1. In large skillet, brown ground beef and onion over medium heat 8 to 10 minutes or until beef is no longer

pink, breaking up into 3/4-inch crumbles. Pour off drippings.

2. Transfer browned meat and onion to a large pot. Add tomatoes and water. Bring to a boil.

3. Add rice and corn. After mixture returns to a boil, reduce the heat, cover and simmer until corn is heated,

about 5 minutes.

4. Add salt and pepper to taste. Thin, with additional water, if it seems too thick; reheat until it starts to bubble.

4 to 6 servings

 

Italian Soup



2 TB butter

1 cup diced onion

1 cup shredded cabbage

2 cups water or chicken broth

2 cans (14-1/2 oz. ea.) stewed tomatoes, undrained

1 can (15 oz.) Veg-All Original Mixed Vegetables, drained

2 TB chopped fresh parsley or 1 tsp. dried parsley

1/2 tsp. diced basil

1/2 tsp. diced oregano

1/2 tsp. ground black pepper



Melt butter in large saucepan. Stir in onion and cabbage and saute for 2

minutes.



Add water or broth; cover and simmer for 10 minutes.



Stir in tomatoes, Veg-All, and seasonings and simmer 10 minutes



Makes 6 servings.

Beef Potato Soup



1/2 pound lean ground beef

3 cups water

1 cup sliced onion

1/2 cup chopped celery

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 bay leaf

2 whole cloves

1 1/2 cups cubed scrubbed potatoes

1/2 cup sliced carrot

2 tablespoons chopped fresh flat-leaf parsley



Heat a large saucepan over medium-high heat; add ground beef to

skillet; cook but do not break beef into small chunks. When meat is

cooked remove from heat; drain excess fat.

Return pan to heat; add water, onions, celery, salt and pepper to

beef. Tie bay leaf and cloves inside a small piece of cheesecloth;*

add to soup.

Bring to a boil, reduce heat; simmer slowly for 15 minutes. Add

potatoes, carrots and parsley. Cook until potatoes are tender (about

30 minutes). Remove bay leaf and cloves before serving.

Makes 6 servings.

German Potato Soup

1 lb. ground beef, lean
1/2 cup onion, chopped
1/4 teaspoon garlic powder or 1 large garlic minced
5-2/3 cups beef broth from the carton
3 to 4 medium potatoes, chopped and do not peel
2 teaspoons Worcestershire sauce, optional
1-1/2 tablespoons snipped fresh chives

In a large Dutch oven, cook the beef, onion and garlic until meat is browned. Drain off fat. Add the beef broth, potatoes and Worcestershire if you like. Bring to boiling. Reduce heat; simmer, covered for 15 minutes or until potatoes are tender. Sprinkle with chives. Makes 4 to 5 servings.

Hamburger Rice Soup

1 pound ground beef
2 (14.5 ounce) cans diced tomatoes
2 cups cubed potatoes
2 carrots, chopped
1 onion, chopped
2 teaspoons salt or to taste
1/4 cup uncooked white rice
1/8 teaspoon ground black pepper
6 cups water

In a large saucepan over medium heat, saute the ground
beef for 5 minutes, or until browned. Drain the excess fat and add the tomatoes
with liquid, potatoes, carrots, onion, salt, rice, black pepper and water.
Bring to a boil and reduce heat to low. Simmer for 1 hour and serve.

 

Quick Ground Beef Soup
1 lb. hamburger
2 cans vegetable soup
2 cans water
1 c. egg noodles

Brown hamburger and drain. Add soups, water and noodles. Stir until boiling. Reduce heat and cover for about 20 minutes. Stir occasionally.