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Hamburger Soup - Lunch Version

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Hamburger Soup - Lunch Version

Phyllis
The Cook
16 Servings
11 Ingredients
0 Comments

This recipe was submitted by a Once A Month Mom reader and sounds perfect for these cold days that we have been having around here. Enjoy!

16 Servings
11 Ingredients
0 Comments

Ingredients

  • 6 cups cook Ground Beef
  • 4 cups dice Onion
  • 4 teaspoons mince Garlic, Cloves
  • 8 cups peel and dice Yukon Gold Potato
  • 10 cups dice Carrot
  • 1 ⅓ cups dice Celery
  • 62 ounces Diced Tomatoes, Garlic and Onions, Canned
  • 2 teaspoons Italian Seasoning
  • 96 fluid ounces Beef Bone Broth/Stock
  • 2 teaspoons Salt
  • 3 teaspoons Black Pepper

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place meat, onion, garlic, potatoes, carrots, celery, and tomatoes in stockpot over medium high heat and cook for 30 minutes.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place meat, onion, garlic, potatoes, carrots, celery, and tomatoes in stockpot over medium high heat and cook for 30 minutes.
  2. Add in Italian seasoning, beef broth, salt and pepper. Cook for another 20 minutes.

Nutrition Facts

Servings Per Recipe
16 Servings
Serving Size
about 2 cups
Amount Per Serving
Calories
376
Total Fat
12g
Saturated Fat
5g
Trans Fat
1g
Cholesterol
74mg
Sodium
1314mg
Total Carbohydrates
37g
Fiber
7g
Sugar
10g
Protein
28g
WW Freestyle
8