Hamburger Vegetable Soup
  • Olive oil, about 1 tablespoon
  • 1 pound ground chuck (If desired, use a leaner ground beef.)
  • 1 medium onion, diced
  • Salt and pepper to taste
  • 4 large cloves garlic, minced (Mom sometimes uses garlic powder or dried minced garlic to taste)
  • 1 tablespoon dried oregano
  • 1 can (15.5-ounces) whole tomatoes, broken up, with juice
  • 1 can (14.5-ounces) low-sodium chicken or beef broth
  • 2 cans (from the broth) water
  • Dehydrated beefy onion soup mix
  • 2 packages (16-ounces each) frozen mixed vegetables
  • 1 can (8-ounces) whole kernel corn
  • 1 can (8-ounces) lima beans
  • 2 cans (8-ounces each) chick peas (Also known as garbanzo or ceci beans)
  1. Heat just enough oil to prevent sticking in large soup pot over medium-high heat. Add ground beef and brown, breaking apart slightly as cooking. Add onions and sauté about 2 or 3 minutes. Season with salt, pepper, garlic and oregano and sauté another minute. Add the tomatoes, broth and water; bring to a boil and add the onion mix. Stir well to combine. Add the remaining vegetables; bring back to a boil. Reduce heat to low, cover and cook about 45 minutes. Taste for additional seasoning. Pass cheese separately