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This recipe for HAMBURGER SOUP, by , is from TIME TO EAT!, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cathy (Mom)


1 lb. ground beef
1 sm. onion, finely diced
Carrots, diced
Celery (approx. 2 stalks)
1 tsp. salt
2 c. diced peeled potatoes*
2 14.5 oz.-cans beef broth
1 46-oz. jar V8 juice
1 16-oz.bag frozen vegetables
1 tsp. Worcestershire sauce
1 tsp. dried parsley
tsp. dried basil
salt & pepper, to taste

In a soup pot, over medium-high heat, brown the ground beef, onion, garlic, and salt until no longer pink. Break up meat in crumbles as it cooks. Drain and return to the soup pot. Add chopped potatoes, beef broth, tomato juice, frozen vegetables, Worcestershire sauce, and the seasonings. Stir to combine. Bring to a boil. Once boiling, cover with a lid and reduce hear to medium-low. Let simmer for at least 30 minutes for the flavors to combine and the soup to become thicker.

Leftovers can be frozen. When needed, pull bag out of freezer. Heat on stove top or in microwave.

*Red or Yukon Gold potatoes are best.




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