Very versatile soup. Add whatever vegetables or spices you would like. We make this on our fall soup day & freeze for busy winter days.
- 1 lb ground chuck
- 1 cup onion, chopped
- 1 (28 ounce) can whole tomatoes, chopped
- 3 cups potatoes, diced
- 1 (16 ounce) can green beans
- 2 teaspoons chili powder
- 2 dashes texas pete
- 2 (10 1/2 ounce) cans condensed beef broth
- 1 cup celery, chopped
- 1 cup carrot, sliced
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- Brown meat with onion & celery; drain off fat. Stir in all other ingredients. Add 1 - 2 cups water. Cover & cook on low for 8 - 10 hours in Crock Pot.
We really enjoyed this yummy, hearty soup. This goes together very quickly and easily, with ingredients that I always have on hand. My amounts for the vegetables were more generous than written (we like lots of veggies in our soup), and I used red potatoes, as it is our preferred potato of choice. Also, instead of using the additional 1-2 cups water, I added V-8 juice instead. Additional seasonings used were: black pepper, additional salt, "Mrs. Dash", and roasted garlic & bell pepper seasoning. I cooked this in the crockpot for approx. 4 hours on "hi" and 5 hours on "low". Thank you for sharing this wonderful, easy recipe...it is a keeper! *Made for 2009 Football Pool*
Made this today and enjoyed on a chilly rainy afternoon. My only changes, I left out texas pete (I don't do hot) and salt (I limit sodium). In place of water I added 1 1/2 c of V8 juice. This smelled so good all day while it cooked and tasted even better! I will put half in the freezer for another chilly day. Thanks for posting a keeper SB. Made for your win in Football Pool 2010 Week 4.
This makes a wonderful fall supper. Instead of a 16oz. can green beans I added 8oz. cans of corn, peas and green beans and also a can (12oz.) of V-8 juice in place of the water. I added some Mrs. Dash extra-spicy seasoning to the soup along with extra chili powder that I sprinkled on the hamburger. Delicious. Made for Football Pool 2012.