Hamburger soup #5 c/p
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | Basil |
| ¼ | teaspoon | Seasoned salt |
| 1 | Envelope onion soup mix | |
| 1 | can | (8 Oz.) tomato sauce |
| 1 | tablespoon | Soy sauce |
| 1 | cup | Celery; chopped |
| 1 | cup | Carrots; sliced |
| ½ | cup | Macaroni; cooked |
| ¼ | cup | Parmesan cheese; grated |
Directions
Crumble beef into slow-cooking pot. Add pepper, oregano, basil, seasoned salt and dry onion soup mix. Stir in 3 cups boiling water, tomato sauce and soy sauce, then add celery and carrots. Cover and cook on low for 6 to 8 hours. Turn control on high. Add cooked macaroni and Parmesan cheese. Cover and cook on high for 10-15 minutes. Other vegetables may be added, if desired.
>From the recipe files of Carole Walberg Posted to recipelu-digest Volume 01 Number 556 by "Diane Geary." <diane@...> on Jan 18, 1998