Jen s Hamburger Soup
Nutrition :
268 calories,
3.6 stars -
based on 95 reviews
Yield : 8 servings
Ingredients
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1 (16 ounce) package baby carrots1 (10 ounce) package sliced fresh mushrooms2 cups whole kernel corn, drained½ head Savoy cabbage, sliced3 cups peeled, seeded and cubed butternut squash1 (28 ounce) can crushed tomatoes½ cup water1 pound extra lean ground beef½ (1 ounce) package low-sodium taco seasoning½ teaspoon seasoned salt½ teaspoon garlic salt
Directions
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Place carrots in a large, heavy pot, then layer mushrooms, corn, Savoy cabbage, butternut squash, tomatoes, and water on top. Cover and bring to a boil over medium-high heat.While the soup is coming to a boil, heat a large skillet over medium-high heat and stir in the ground beef and taco seasoning. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add beef to the soup, and reduce heat to medium. Continue simmering until the carrots are tender, about 1 hour.
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