Judy's Hamburger Soup

A wonderful entree type soup for a winter's night.. Best served with white rice in the bowl..

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1  lb  lean ground sirloin
• 1  medium onion, diced
• 4 (14 ounce) cans beef broth (Swanson's)
• 1 (15 ounce) can asparagus spears (cut to 1 inch pieces, juice reserved)
• 3  beef bouillon cubes
• 2  teaspoons black pepper
• 1  tablespoon  McCormick broiled steak seasoning (divided)
• 2  tablespoons lemon juice
• 2  teaspoons Accent seasoning
• 4  cups cooked white rice
• 4  green onions, sliced thin

Directions

1. Brown hamburger, breaking up into pea sized pieces until 1/2 done, then add onion and 1/2 tablespoon of steak seasoning and saute until onions are translucent. Drain off as much fat as possible.
2. Drain asparagus reserving juice and cut spears into 1 inch pieces.
3. In a 5qt pot, add hamburger mixture, asparagus pieces with juice, beef broth, pepper, steak seasoning, Accent, lemon juice and bouilion cubes.
4. Bring up to a medium simmer and cook for 45 minutes, seasoning to taste with more steak seasoning, salt and pepper. (Dont allow it to boil).
5. Place 1 cup of cooked rice in each soup bowl, and add soup. Garnish with green onion slices.