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February 9, 2017
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February 13, 2017
Since it’s currently freezing again here in Michigan, I decided to give Steve a break from cooking and make one of the few meals I can- Hamburger Veggie Soup. The kids and Steve joke that I’m good at chopping up things and combining them together, like soups, nachos and dips. The sad part it is, it’s true. But at least I know that and stick to what I’m good at, like this soup! The recipe came from my mom and some Google searches- but I tweaked it a little bit to make it my own! When I make Hamburger Veggie Soup I like to make a huge pot, so we can have it for multiple dinners, my lunch at work and still freeze some. So if you are looking to have it for just one meal, I recommend cutting everything in half. As I’m sure you have gathered, this is a very easy meal to prepare and it can all be made in one pot (yay to not a lot of dishes), the hardest part is chopping the veggies.
Ingredients:
Potatoes- 3 cups chopped
Carrots- 2 cups chopped
Celery- 2 cups chopped
Green Beans- 2 ½ cups chopped
Zucchini- 1 cup chopped
Corn- 2 cans
Can of tomatoes- 2
Chicken Broth- 8 ½ cups
Ground Turkey- 2 lbs
I used the following spices to season the soup- Garlic Powder, Parsley, Italian Herb. Basil Leaves, Vegetable Grilling Seasoning and Oregano
Directions:
Ground the turkey in the pot
Add the chicken broth
Add both cans of tomatoes
Chop all the veggies
Add all the veggies to the pot
Bring to boil
Cook on medium/high heat until the veggies are soft
Season with the above spices to your liking