Hamburger Vegetable Soup Recipe

Hamburger Vegetable Soup Recipe photo by Taste of Home

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Oregano really shines in this hearty soup from field editor Traci K Wynne, Denver, Pennsylvania. “It smells delicious while it’s cooking and makes a great lunch or dinner. You could use lima beans instead of the green beans.”

This recipe is:

Diabetic Friendly

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Hamburger Vegetable Soup Recipe

Prep: 10 min. Cook: 40 min.

Yield: 10 Servings

10 40 50

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
1/2 large green pepper, diced
4 garlic cloves, minced
8 cups beef broth
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1 package (9 ounces) frozen cut green beans
1 can (8 ounces) tomato sauce
1 cup ditalini or other small pasta
1 tablespoon Worcestershire sauce
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper

Directions

In a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and pasta are tender. Yield: 10 servings (3-3/4 quarts).

Nutritional Facts 1-1/2 cups (prepared with reduced-sodium broth) equals 182 calories, 4 g fat (2 g saturated fat), 26 mg cholesterol, 808 mg sodium, 22 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

Originally published as Hamburger Vegetable Soup in Taste of Home June/July 2006, p51