Contributed By: ladyclaymore
ladyclaymore
My family calls this "canned" soup because most of the ingredients are from a can. But the combination of meat, veggies and herbs makes a great hearty soup.
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 45 minutes
Number of Servings: 8
Origin: American
Special Features: Kids can help make it
Meal Type: Soups & Stews
Ingredients
2 pounds Lean ground beef
1 Large onion, diced fine
1 can Each of:
Stewed tomatoes
Chopped tomatoes
Mushrooms, stems and pieces
Green beans
Carrots and peas
Red kidney beans or black turtle beans
Low-fat cream of mushroom soup
1 Bay leaf
1 tsp. Crushed oregano
1 tbsp. Finely minced garlic (about 2 cloves)
Salt and pepper to taste
Preparation
In a stock pot or Dutch oven, brown ground beef and onion together until meat is fully cooked; season with salt aand pepper. Drain to remove fat. Return meat and onions to pot. Add all canned vegatables and beans, with canning liquid, to pot. Add soup and herbs. If needed, add water to cover. Bring to a slow boil, reduce heat to simmer and cook for 20-30 minutes.
Remove bay leaf before serving.
Cook's Notes
Really good topped with grated Romano or Asiago cheese and served with cruty Italian bread.
Replace any canned vegetables with fresh, but add more water to pot and cook for an additional 15-20 minutes.
Nutrition Information