Hamburger Vegetable Soup

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Hamburger Vegetable Soup

1 lb lean ground beef, browned and drained
2 cans beef broth
1 ½ cans water
2 cups vegetables, diced (I use celery, onions, carrots, peas and corn)
2 envelopes Italian dressing mix
2 TBSP chopped fresh parsley or 1 TBSP dried parsley
½ cup uncooked Minute Rice
Grated fresh Parmesan cheese for garnish

Brown ground beef, drain and rinse. Set aside.

Combine broth, water, vegetables and dressing mix. Bring to a boil, reduce heat to simmer and cover. Cook about 20 minutes or until vegetables are tender.

Stir in rice, parsley and ground beef. Let simmer for five minutes, then let stand for five minutes before serving.

I don't put any salt in this because there's more than enough in the broth and dressing mix.

You can tweak this to suit. If you have frozen meatballs, maybe use those instead of hamburger? Or use cut up cooked chicken and chicken broth? Noodles, barley, tortellini or alphabets instead of rice? Vegetable broth and no meat? Chicken broth with diced ham and throw in a can of white beans?

Live it up!


ETA: I just thought of another possibility...you could use leftover roast beast and gravy, too. My imagination is running away with me. After Thanksgiving, cut up leftover turkey, leftover turkey gravy and veggie broth.

[saveinla]

Miss R,

Do you have to use the Italian Dressing mix or will the bottled dressing work? Thanks