Hamburger Veggie Soup

I make this soup with ground beef or venison. It's easy to put together and can be cooked all day in a crock pot, or an hour on the stovetop. We like this as written, so I haven't changed it much over the years. I do adjust the amount of tomatoes and corn depending on what I have on hand. I use frozen corn, because that's what we prefer. I've made this soup for three generations of our family, and it's still a favorite!

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• 6  ounces  wide egg noodles
• 1  lb ground beef (or venison)
• 1  onion, chopped
• 1  green pepper, chopped
• 28  ounces tomatoes (I use crushed)
• 1  cup water
• 1  pint frozen corn
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon garlic powder
• 1⁄8 teaspoon dried red pepper flakes (or to your taste)

Directions

1. Cook noodles, drain and set aside.
2. Brown ground beef, onion and green pepper.
3. Drain fat from meat.
4. Combine all ingredients except noodles and simmer for 1 hour on stovetop, or 6 hours in crock pot.
5. Add cooked noodles in the last 5 minutes of cooking.