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Jan's Hamburger Soup for the Crockpot

Note: This is for a 5-quart crockpot, which is larger than the usual. Cut down the proportions if you have a smaller crockpot.

 

  • 1 lb. ground beef
  • 1 onion, chopped
  • 1 (1 lb.) package mixed frozen vegetables (carrots, beans, corn, and peas)
  • 3 ribs celery, chopped, including tops
  • 1 (14.5 oz.) can beef broth (or 3 beef bouillon cubes)
  • 1 green pepper, chopped
  • 1 envelope dry onion soup mix
  • 1 (8 oz.) can tomato sauce
  • 1/2 c. barley
  • 1/2 t. freshly ground pepper
  • 2 T. fresh oregano, chopped (or 1/2 t. dried oregano)

 

  • 2 T. fresh basil, chopped (or 1/2 t. dried basil)
  • 2 sprigs fresh thyme (or 1/2 t. dried thyme)
  • 1/2 t. paprika
  • 1 bay leaf
  • 1 T. seasoned salt
  • 1 T. soy sauce
  • 1/2 c. fresh, chopped parsley (or 2 T. dried parsley)
  • 1 (7 oz.) package small alphabet-shaped pasta (can substitute other small pasta like orzo, shells, or macaroni, if desired)

Brown the ground beef in a frying pan. Drain off the fat. You can reduce fat
content even further by placing the beef in a colander and running hot water
over it. Put the beef and all ingredients except the alphabet pasta into the
crockpot. Add water to within 1 inch of the top of the crockpot. Cook on
high for 8 hours. 15 minutes before serving, add the alphabet pasta to the
crockpot and continue cooking until pasta is done.

Serve with fresh, soft rolls.

More SOUP Recipes

 



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