Easy Hamburger-Vegetable Soup

Easy Hamburger-Vegetable Soup

Sprinkle the crispy cheesy cracker topping on your favorite soup, stew, or chili.

Recipe from Better Homes and Gardens
SERVINGS
4
PREP TIME
20 mins

Easy Hamburger-Vegetable Soup

Sprinkle the crispy cheesy cracker topping on your favorite soup, stew, or chili.

Easy Hamburger-Vegetable Soup
SERVINGS
4
PREP TIME
20 mins
Ingredients
  • 1   pound ground beef or ground pork
  • 1/2  cup chopped onion
  • 1/2  cup chopped green sweet pepper
  • 4   cups beef broth
  • 1   cup frozen whole kernel corn
  • 1  7 1/2 ounce can tomatoes, cut up
  • 1/2 9  ounce package frozen lima beans
  • 1/2  cup chopped, peeled potato or 1/2 cup loose-pack frozen hash brown potatoes
  • 1   medium carrot, cut into julienne strips (1/2 cup)
  • 1   tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1   teaspoon Worcestershire sauce
  • 1/8  teaspoon pepper
  • 1   bay leaf
  •  Cracker Mix (See recipe below), optional
Related Video
How to Make Split Pea Soup

There is nothing better on a chilly day than a bowl of homemade soup. This split pea soup is delicious and freezes well so you are fine to add it to your make ahead recipes.

Directions
1. 
In a large saucepan or Dutch oven cook ground beef or pork, onion, and green pepper until meat is brown and onion is tender. Drain fat from pan. Stir in beef broth, corn, undrained tomatoes, lima beans, potato, carrot, basil, Worcestershire sauce, pepper, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 15 to 20 minutes or until vegetables are tender. Discard bay leaf. If desired, top each serving with 1/4 cup of the Cracker Mix. Makes 4 servings.

Tip

  • Cracker Mix:

    In a large bowl combine 1 cup bite-size fish-shape pretzel or cheese-flavored crackers, 1 cup oyster crackers, 1 cup bite-size shredded wheat biscuits, and 1 cup miniature rich round crackers. In a small bowl combine 2 tablespoons cooking oil, 1/2 teaspoon Worcestershire sauce, 1/8 teaspoon garlic powder, and dash bottled hot pepper sauce; pour over cracker mixture, tossing to coat. Sprinkle cracker mixture with Parmesan cheese; toss to coat. Spread mixture on a shallow baking sheet. Bake in a 300 degree F. oven for 10 to 15 minutes or until golden, stirring once. Cool completely. Store in an airtight container up to 1 week. Makes about 4 cups.

Make Ahead Tip

  • Prepare soup; cool. Transfer to 1- to 4-serving freezer containers. Seal, label, and freeze up to 3 months. To reheat, transfer to saucepan; cover and heat over medium heat, stirring occasionally to break apart.

nutrition information

Per Serving: cal. (kcal) 386, Fat, total (g) 15, chol. (mg) 71, sat. fat (g) 5, carb. (g) 32, fiber (g) 5, pro. (g) 33, vit. A (RE) 9045, vit. A (IU) 2672, vit. C (mg) 35, sodium (mg) 835, calcium (mg) 61, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top