Easy Hamburger-Vegetable Soup

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


Easy Hamburger-Vegetable Soup

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Servings: 4
Prep Time: 20 mins
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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
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
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