Zesty Hamburger Soup Jeff Allen Recipes

Steps:

• In a Dutch oven, cook beef, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in water, potatoes, corn, pasta and jalapeno. , Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until pasta is tender. Stir in the remaining ingredients and heat through., Freeze option: Cool soup and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Steps:

• In a medium skillet, brown hamburger over medium heat. Drain off fat.
• Combine beef, carrots, celery, onions, bouillon, water, tomato sauce, chopped tomatoes, salt, corn, basil, and ketchup in a large stock pot. Bring to a boil. Reduce heat, and simmer for at least 1 1/2 hours.

Steps:

• 1. Brown hamburger in skillet. Drain.
• 2. Place all ingredients in slow cooker or on the stove and cook until potatoes and onions are done. I put mine in a slow cooker on low heat during the day while at work.
• 3. *I pour a tad bit of the juice from the jalapeños in the soup, just to add that extra kick!! Also, you may need to add more tomato sauce/water/etc. This soup is thicker and some like their soup with more juice. I also use fresh carrots instead of canned carrots. This may require a longer cook time.

Steps:

• In a large saucepan, brown beef; drain. Add the next 10 ingredients; bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender. Add green beans. Cover and simmer 15 minutes longer or until the beans are tender.

Steps:

• In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.

Steps:

• Spray the inside of a Dutch oven or soup kettle, with a no-stick cooking spray.
• In the Dutch oven or kettle, add the ground beef, and season beef with a bit of black pepper. (Do not add salt to this recipe!).
• Brown the ground beef three quarters of the way, over medium heat; stirring to break up the meat.
• Add the onions, and sprinkle onions with a bit of the pepper, then add the garlic.
• Finish browning the beef and cooking the onions and garlic, this will just take a minute or two.
• In the meantime, cook the frozen green beans in a microwave, till they are about three quarters of the way done; drain beans and set them aside. (Note: I sprinkled the green beans with a bit of black pepper, before microwaving them.).
• Add the following ingredients to the kettle of cooked beef, the seasoning packet from the boxed hamburger helper, the beef broth, stewed tomatoes, the Rotel Tomatoes, zucchini, sliced baby carrots, whole kernel corn, the cooked green beans, and the Italian seasoning.
• Bring soup to a boil, then reduce heat to a low simmer, cover, and simmer the soup for 10 minutes.
• Uncover the kettle, stir the soup, and add the package of penne pasta, that's included in the box of hamburger helper.
• Bring soup to a second boil, then reduce the heat to a low simmer, cover, and simmer the soup for 15 minutes.
• Remove soup from heat, stir the soup, and serve.
• Note: I noticed after making this soup and using the 6.4 oz. box of Italian Lasagna Hamburger Helper (with the mini lasagna noodles in the box) verses the Zesty Italian (which adds mini penne pasta to the box), the next day when I reheated the soup, I had to add a bit more liquid, as the soup had thickened, and it had the consistency of a goulash. Since the mini lasagna noodles seem to absorb the liquid, I added more broth (a 1/2 cup) plus I added some V-8 Spicy Hot Vegetable Juice.

Steps:

• Brown meat in a skillet and drain any fat. Combine meat with tomatoes, corn and beans in 6 qt slow cooker. Add chicken broth. Cover and cook on low 6-8 hours. Serve with shredded cheddar cheese.

Steps:

• In Dutch oven, cook the beef, celery, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water, potatoes, corn, pasta and jalapeno.
• Bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until pasta is tender. Stir remaining ingredients. Cook and stir until heated through.