Pinch & Dash

Pinch & Dash

Hamburger & Veggie Soup

There are just some recipes that I make that always make the think about my loving momma. To be specific, I think about when she made them for me growing up and that no matter what I do it will never be as good as hers. I have watched her make the dishes and wrote down everything, even going as far as using the exact brand of ingredients and the same type cookware. But, try as I might there are some things that are just uniquely momma and those dishes are always going to be better when she makes them.

She would break this recipe out some during the warmer months, but during the colder months we got to enjoy this dish more. Momma has always liked cornbread with hers, but I prefer plain old saltine crackers with mine.

We usually make a large stockpot of this soup to share and then freeze any leftovers.

As with several other recipes I post, this one can be adjusted to meet individual tastes and preferences. You can use fresh veggies, a different protein such as stew meat, and your broth base/seasonings can be adjusted. Have fun with this one!

What you’ll need:
1 & ½ to 2 pounds of hamburger meat – seasoned, cooked, and drained. I usually just use salt and pepper for this seasoning
2 cans of kidney beans
2 cans green beans, one drained and one not
3 cans whole kernel corn, drained
2 cans of sliced carrots, one drained and one not
3 cans of diced tomatoes, with the juice
2 cans of French onion soup
1-2 cups of uncooked pasta (momma usually uses elbow macaroni)
8 -10 cups of water
Seasonings – usually we use salt, pepper, and something for a kick like crushed red pepper of ground red pepper

How to get your cooking on:
Dump everything into your pot and bring to a boil
Once the soup has come to a boil, turn down the heat and let the soup simmer for a couple of hours
Be sure to stir on occasion and to add more water if needed, depending on how much juice you like in yours.

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