Favorite Hamburger Soup

2 big handfuls of baby carrots, sliced
1 large onion, chopped
2 stalks celery, sliced
2 cloves of garlic, chopped
1 pound ground beef, 93% lean
2 (14.5 oz.) cans petite cut diced tomatoes
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 (32 ounce) carton of beef broth or stock
4 teaspoons beef base, like Better Than Bouillon
4 cups water
2 tablespoon Worcestershire sauce
2 to 3 cups of frozen, canned and drained, or leftover mixed vegetables, use whatever ya got!
Barilla plus macaroni or rotini
Parmesan cheese, grated, for garnish, optional
Dried parsley flakes, for garnish, optional

In a large soup pot start browning meat with onion. Add in carrots, celery and garlic until veggies soften and beef is cooked through. I like to drain it at this point but you don't have to.

Add tomatoes with the juice, salt, both peppers, basil, and oregano; stir and cook on medium high, about 5 minutes. Add stock, beef base, water, and Worcestershire, increase to high and bring to a boil, reduce heat to medium-low, cover and simmer for 30 minutes, stirring occasionally. Add any leftover vegetables or frozen vegetables you have on hand, bring back up to a boil, reduce heat to simmer and continue to cook until veggies are cooked or warmed through.

Soup can be served at this point, or reduce heat to medium low and let it slow simmer an hour or more, stirring occasionally, until you are ready to eat! Cook noodles separately according to package directions; drain. Spoon noodles into soup bowl, ladle soup over top of noodles and sprinkle with grated Parmesan cheese. Serve with homemade bread, or crusty rolls.

I changed this around just a little bit from the original but recipe and photo credit belong to http://www.deepsouthdish.com/2008/11/marys-favorite-hamburger-soup.html


Serving Size: Makes 8-10 servings (nutritional info based on 8)

Number of Servings: 8

Recipe submitted by SparkPeople user BEAKIEBEAN.