Hamburger Soup

1 pound ground beef

1 cup diced onion

2 garlic coves or 1 t minced garlic

2 medium potatoes, peeled and diced (1 1/2 -2 cups)

4 cups beef broth

28 oz can tomato puree

1 can tomato soup

2 t Worcestershire Sauce

1/2 t pepper

1 t salt

1 cup corn

1 cup peas

1 cups carrots

1 can green beans, drained

Brown meat with onions and garlic. Drain fat.

Combine all ingredients in large stock pot and cook for 25-30 minutes, until veggies are cooked through.

OR

Place all ingredients in crock pot and cook on low for 5-6 hours.

Notes:

-I use frozen corn, peas and carrots. Fresh carrots are also great and will cook in the same amount of time as the potatoes. You can definitely substitute canned veggies if you prefer, but be sure to drain them.

-The original recipe called for 28 oz of diced tomatoes. We are not tomato fans here and the puree was preferred by all.

-If you prefer a ground meat other than beef, by all means, use it. I am sure it would be just as good! Perhaps substitute for chicken or vegetable broth based on your meat choice. Or try it meatless!

-I have also added cooked elbow macaroni to this and it is yummy! I prefer to cook it separately and add it at the end so it doesn't get overcooked.

-Fill up quart size freezer bags and save this in the freezer for lunches on the go or for a lazy day!