We work up big appetites on our farm, where we raise beef cattle, so I depend on recipes like this that are flavorful and fast. This soup is great served with corn bread.
- 1-1/2 pounds ground beef
- 1 medium onion, chopped
- 2 cans (15 ounces each) mixed vegetables
- 1 can (14-3/4 ounces) cream-style corn
- 1 can (14-1/2 ounces) stewed tomatoes
- 1 can (14-1/2 ounces) chicken broth
- 1 can (11-1/2 ounces) tomato juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- In a Dutch oven over medium heat, brown beef and onion; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes to allow flavors to blend. Yield: 10 servings (about 2-1/2 quarts).
Originally published as Hearty Hamburger Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p101
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