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HAMBURGER-VEGETABLE SOUP Recipe

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This recipe for HAMBURGER-VEGETABLE SOUP, by , is from REMPEL FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Rempel

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 POUNDS HAMBURGER
3 CUPS WATER
3 MEDIUM CARROTS, chopped (about 1 cup)
2 MEDIUM STALKS CELERY, chopped (about 1 cup)
1 LARGE POTATO, cut into 1/2 inch pieces (about 1 cup)
2 MEDIUM ONIONS, chopped (about 1 cup)
2 TEASPOONS SALT
T TEASPOON BOTTLED BROWN BOUQUET SAUCE
1/4 to 1/2 TEASPOON PEPPER
1 BAY LEAF
1/8 TEASPOON DRIED BASIL LEAVES
1 CAN WHOLE TOMATOES (28 ounces)

Directions:
Directions:
Cook and stir hamburger in Dutch oven until light brown; drain. Stir in remaining ingredients; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer just until vegetables are tender, about 20 minutes. 6 SERVINGS (ABOUT 1 1/2 CUPS EACH).

 

 

 

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