Hamburger Vegetable Soup
by Bruce Logie
(Gananoque Ontario Canada)
We had an ice storm in Eastern Ontario in January 1998. Two Maple trees were toppled by the weight of ice so we had to bring in some relatives to help clean up.
I was asked to make a suitable soup to feed these people. They liked it so much that I had to make two more times over the next two days.
HAMBURGER VEGETABLE SOUP
Makes 8 servings
1 lb lean ground beef
1 medium onion, chopped
2 carrots peeled and sliced
1/2 cup mushrooms, sliced
1 clove garlic, minced
1 cup celery coarsely chopped
1-14 oz can stewed tomatoes
2/3 cup pearl barley
4 cups beef broth
1 tin water chestnuts
2 tbsp soy sauce or worcestershire sauce
1 bay leaf
Oregano, basil, parsly salt & pepper to taste
Brown and drain ground beef; place into crockpot.
Add 4 cups beef broth then stir to mix.
Place all other ingredients into crockpot then stir to mix.
Add a bay leaf then cover and cook on low for 8 to 10 hours or until vegetables are tender/firm.
The water chestnuts give the soup an extra crunch to it.
Well with everyone asking for it again and again it has to be good.
I really like the idea of adding the water chestnuts - I use them in stir frys sometimes but I'll be sure to use them in the crock pot in the future.
Lisa "The Crock Cook"