Russell's Favorite Hamburger Vegetable Soup

I saw this on Facebook this morning and asked Gloria for permission to put in on the blog ..... lucky for us, she agreed! This is perfect for chilly fall or cold winter ..... comfort food in a bowl.

"Good Beautiful Morning! Now that it has gotten cooler, it is time for Hamburger Vegetable Soup. This was my late husband Russell's favorite! Here is my very own made up recipe." (from Gloria B.)

Russell's Favorite Hamburger Vegetable Soup

Ingredients:

• 2 pounds of ground chuck or whole chuck roast cut into pieces
• 1 large onion chopped
• Small amount of olive oil and 1 tbsp butter mixed - enough to brown meat
• 4 fresh tomatoes diced with juice
• 1 tablespoon of Worcestershire sauce
• 1/4 tsp of black pepper
• 1 tsp of salt
• 1 cup of frozen peas
• 1 cup of frozen green beans
• 1 cup of frozen lima beans
• 1/2 head of cabbage chopped
• 1 cup of fresh baby carrots cut in two or small package already sliced
• 3 large baking potatoes, peeled and diced
• 1 tablespoon whole dried thyme
• 1 tablespoon white sugar
• 2 large cans (32 oz) of Swanson's chicken broth with no additives or the equivalent with no additives. Should be enough to cover.

To make soup:

1. In a large pan, or dutch oven with a lid, brown onion and ground chuck in olive oil and butter, stirring more then once until browned.
2. When meat is browned, add chicken broth first and then all the other ingredients. Stir to mix making sure there is enough broth to cover vegetables and meat.
3. Bring to boil and let boil for about 5 minutes.
4. Then lower temperature to low or simmer, COVER and cook for 1 hour, stirring once every 15 minutes and checking to make sure broth has not evaporated out.
5. The nice part about this recipe is that it can be refrigerated and actually as good the second day. It can also be frozen.

 Thanks, Gloria .... and Happy Fall!

(Photos: Merlot)