Tuesday, October 8, 2013

(Simple) Cheesey Hamburger Soup

Soup Season has arrived!!!!!!! 

This is one of my dear buddy, Brandie's recipes. 
She's also known as The Country Cook.  
She always shares 'down home' recipes we can all make and enjoy.  If you haven't checked out her latest creations, you are missing out! Go on over and stop by to visit her and please be sure tell her hello from me. 

I changed this one up by adding cheese, and using whole wheat pasta twists instead of the wagon wheel pasta she uses. 

You could add black or red beans, salsa, or whatever else your family would enjoy.

It's quick and easy too - and who doesn't love that? And let's don't forget...


I keep browned burger in the freezer to make dishes like this one, a snap!

Enjoy every slurp! 


1 lb. lean ground beef
1 small onion, chopped
2 Tb. minced garlic
1 (10.75 ozs) can tomato soup
1 (soup) can water
2 (14 ozs) cans beef broth
(about 2-1/2 cups)
1 sm. can corn, undrained
(or just add a cup of frozen)
1 c. uncooked pasta twists
4 - 6 ozs. Velveeta cheese, chunked

In a large skillet, brown ground beef with the onion and garlic. Season with salt & pepper (we are pepper lovers and I always use a garlic pepper from Watkins!) Drain grease. 

In large cooking pan, combine tomato soup, water, broth and corn (and/or beans). Add ground beef mixture and stir to combine. Heat just until it begins to boil, then add pasta. Cover pot and cook until pasta is just done (or el dente). Add Velveeta and heat on low until melted. 

Serve with a sandwich or salad, or even crackers and cheese, and you are ready to enjoy! 

Linked to Weekend Potluck
GBP Roundup - Simmering on Stove?

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