Freezer Recipe: Hamburger Vegetable Soup

I love making up a few different soups ahead of time to keep in the freezer. It is so easy to take out  and unthaw for a quick lunch or dinner. I tried out this new recipe during my recent baking day and it was a big hit with the family.

One of the ways I have been able to reduce my grocery budget is by cutting back on the amount of meat I use in recipes. This recipe called for 1 lb of ground beef. Instead, I used 1/2 lb and added some pasta to bulk it up. Since items like pasta, potatoes and rice are much cheaper than meat, it cuts down the cost of making the recipe. And my family has never even noticed the difference!

Hamburger Vegetable Soup

1/2 lb

1 medium onion, chopped

1/2 cup green pepper chopped

4 cups of beef broth

1 14 1/2 oz can of diced tomatoes- undrained

1/2 cup chopped peeled tomato

1  medium carrot, diced or cut into thin strip

1 cup each of frozen peas and corn

1 tsp. of dried basil

1tsp Worcesthire

1 tsp black pepper

1 cup noodles

Brown onion and pepper in oil and add beef. Cook until browned.  If desired, drain fat. Stir in the rest of the ingredients, except for the corn and peas and noodles. Bring to a boil and add noodles. Reduce heat and add corn and peas and simmer for 10-15 minutes.

Let cool and ladle into glass canning jars or other container, leaving atleast a 1/4″ headspace and freeze.I usually do mine in 3 cup portions.

I unthaw my soup slightly and then place in a crockpot on low for the day.

I find that freezing soups improves the flavor for some reason! I would like to eventually own a water bath canner and can my soups, but for now I will have to settle for freezing them!

This post is linked to Lifeasmom.com and Foodie Fridays

Photo from Taste Of Home. I was so busy baking, I forgot to take one!

Tagged as: freezer meals, ground beef, hamburger, soup, vegetable soup