Hamburger Vegetable Soup

I recently gave away a copy of The Money Saving Mom’s Budget, by Crystal Paine of Money Saving Mom.  I thought it would be fun to also feature one of Crystal’s recipes that we have come to love in our household, Hamburger Vegetable Soup!

I have adapted the recipe to be made in a crock pot, as I love the simplicity of being able to toss everything in, turn it on, and serve it a few hours later.

Here is what you need…

Start by browning the ground beef with the onion.

While that’s cooking, combine all of the veggies in your crock pot.

Next, add the broth and the spices.  After the beef is all cooked, and the fat has been drained, add the beef & onion to the pot.    Give it a good stir.

Don’t forget the rice and the bay leaf!

Cover and cook for several hours on low.  If you’d rather cook the soup on your stove top, the recipe below will help you!

 

Hamburger Vegetable Soup
Adapted from Money Saving Mom

1 pound ground beef
1 cup chopped onion
3 medium carrots
2 stalks of celery
2 medium potatoes
1 small wedge of cabbage, shredded (~1 heaping cup)
1 14.5 oz can diced tomatoes, undrained
1/4 cup brown rice
1 tablespoon salt
1/4 teaspoon basil
1/4 teaspoon thyme
1 bay leaf
4 to 5 cups water

Brown ground beef in a pan with the onion.  Drain off fat.  Add all ingredients to crock pot and cook on low for about 4 to 6 hours, stirring occasionally.

Alternatively, after beef has been browned and drained, add all ingredients to a stock pot.  Bring to a boil, then reduce heat and simmer for 2 to 3 hours, stirring occasionally.

Discard bay leaf before serving.

Makes 8 to 10 servings.