by Kathy Hamman Miller
This Hamburger Soup recipe is tomato based and filled with ingredients for ease and convenience. It keeps hot long after the burner is shut off for your stragglers that are still coming in, and it’s something you can freeze up the leftovers for later use.
In a stock pot brown 2 pounds of ground beef until it’s crispy brown and in pieces.
Drain the fat off and return to stock pot with enough water to cover the meat by 3 inches.
Add a 16-ounce can of tomato sauce, along with one box of Uncle Ben’s original (not instant) long grained rice. Add both the packet seasoning that it comes with and rice to the soup along with enough beef bouillon to your family’s liking.
Cook until rice is done than add the frozen veggies of your choice, reheat.
Great with grilled cheese sandwiches, and I always put a bottle of Texas Pete hot sauce on the table for anyone who likes the extra kick with their soup. Enjoy!
Great for the cold weather that is coming. Thanks.