Easy Vegetable Beef Soup (aka "Hamburger Stew")

by Steven Hicks

This is one of my favorite wintertime soups.  I like to serve it with a fresh green salad and hot buttered country cornbread.  I keep the ingredients in the pantry throughout the winter months and when the snow begins to fall, I start making this delicious soup.

• 1 - 46oz can tomato juice
• 2 - 14˝oz cans plain unseasoned tomatoes (chopped)
• 2 - Tbsps Mexene Chili Powder
• 1 - tsp salt (more or less to taste)
• 1 - tsp black pepper
• 2 - 10˝ oz cans Progresso Minestrone Soup (or one 19oz can)
• 1 - small can yellow corn (drained)
• 1 - can cut green beans (drained)
• 1 - cup seashell pasta (elbow macaroni or any other pasta)
• 1˝ - 2 lbs lean ground beef, browned and drained

Combine all ingredients in a 4˝ or 5 quart crock pot. Simmer for 2-3 hours on high, then switch to low. Stir occasionally. Pasta will hold its shape better if you wait and add one hour before serving. A delicious meal when served with cornbread or crackers. This soup will keep in the refrigerator for several days and individual servings can be re-heated in the microwave.  (You will need to add water when re-heating.)  You can also prepare this soup on the stovetop in a five or six quart stock pot instead of an electric crock pot.  You should not allow the soup to boil.

For more of my Favorite Recipes, click here!