Hamburger Soup - Lunch Version
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
Containers
Supplies
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?
- 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.
- 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.
- Place meat, onion, garlic, potatoes, carrots, celery, and tomatoes in stockpot over medium high heat and cook for 30 minutes.
- Add in Italian seasoning, beef broth, salt and pepper. Cook for another 20 minutes.