Tomato Hamburger Vegetable Soup #slowcooker #vegetable

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Tomato hamburger Vegetable Soup is a simple tomato based mostly soup direction that's full of boeuf, seasonings, and uses frozen vegetables for ease and convenience. Simmers on the stove prime, or let it cook within the slow cookware, for the final word food that's thus delicious.

Ingredients:

• 1 pound lean boeuf
• 1 tiny onion, finely diced
• 2 cloves garlic, minced or ironed
• 1 teaspoon salt
• 2 cups in the altogether and shredded potatoes (I perpetually use Yukon Gold)
• 2 cans (14.5 oz each) stock
• 1 will (10 oz) condensed tomato soup
• 1 will (15 oz) petite diced tomaotes, undrained
• 1 bag (16 oz) frozen mixed vegetables
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried parsley
• 1/2 teaspoon dried basil
• salt & pepper, to taste

Instructions :

1. In a soup pot, over medium-high heat, brown the bottom beef, onion, garlic, and salt till now not pink. cut meat in crumbles because it cooks. Drain and come back to the soup pot.
2. Add shredded potatoes, beef broth, tomato soup, diced tomatoes, frozen vegetables, Worcestershire sauce, and also the seasonings. Stir to mix. awaken a boil. Once boiling, cowl with a lid and cut back hear to medium-low. Let simmer for a minimum of half-hour for the flavors to mix and also the soup to become thicker.
3. Leftovers will be place into electric refrigerator Ziploc baggage. once required, pull bag out of electric refrigerator and unfreeze in microwave. Heat on stove prime or in microwave.
4. Recipe Notes
5. Be sure and cut your potatoes tiny in order that they're going to cook in time. I aim to chop mine concerning an equivalent size because the frozen vegetables.

Recipe Note:

I have used the low-sodium stock and also the regular stock. Use what you favor and regulate the salt content to your tastes. I typically can use one will of low-sodium and one will of normal stock. keep in mind you'll would like salt for the tasteless potatoes and vegetables

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