Freezer Recipe: Hamburger Vegetable Soup

by Stephanie on November 6, 2009

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!

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{ 10 comments }

judy February 9, 2010 at 3:37 pm

Hi Stephanie, and other ladies, for your enjoyment, here is a Belgian recipe which I adore and it’s the first time I made it from scratch. It makes 3 rather large portions.

8 ozs or so stewing pork or beef
2 sticks celery
3 leeks
5 big onions
2 medium sized potatoes (the floury type)
4 or 5 carrots
2 turnips

Melt some oil or margarine and fry the pork or beef cut into chunks. Cover with 1/2 litre (2 cups) of water. Cover and stew for 30 minutes). In the meantime, peel and chop rather large pieces of vegetables. Add this to the stockpot after the 30 minutes, and simmer for another 1 hour. (I added to the recipe thyme, bayleaf, and parsley).

I wolfed one portion while it was still hot! It was so good. (And I reckon you could make this recipe for a baby too – cos I didn’t put any salt in mine until the end and this is lovely for vegetarians once you take the meat out).

DeAna November 30, 2009 at 3:33 am

I tried out your Hamburger Vegetable Soup recipe and it was fantastic. I made it as a freezer meal a couple week ago, and we ate it for supper tonight. It was a great meal. Thanks for sharing the recipe!!

My post about the meal is here: http://balancingactbasics.blogspot.com/2009/11/woks-for-dinner-hamburger-vegetable.html
DeAna´s last blog: Wok’s For Dinner: Hamburger Vegetable Soup

Stephanie Reply:

So glad that you liked it!

judy Reply:

Hi Stephanie, I will try this recipe out and I left you one to try too.

It probably tastes better the next day!

Judy

TheRoosterChick November 14, 2009 at 3:58 am

Mmmm… looks delish.

BarbaraLee November 7, 2009 at 4:13 am

I think you need to use a pressure cooker to can your soup. I did chili and it is great.
BarbaraLee´s last blog: 11/02/09 Getting back into the flow of things.

Karen November 6, 2009 at 11:27 pm

I’m a soup lover, too. I have been hopping around your blog and the New England Chowder looks yummy, as does the apple crisp.
Karen´s last blog: The BBQ Song

Sue November 6, 2009 at 9:55 pm

I generally use a roast to make my vegetable soup, but when I was younger and could only afford hamburger…that is what I used. We really loved the flavor of the soup with the ground beef and sometimes I still do it that way. It really gives an entirely different taste to a beef vegetable soup. Great recipe.

Mary November 6, 2009 at 8:08 pm

What a nice recipe! I’m sure that your family appreciates your efforts to feed them well but frugally. It sometimes seems thats a dying art. I hope you have a wonderful weekend.
Mary´s last blog: M?m?lig? Baked with Cheese

Gail@FaithfulnessFarm November 6, 2009 at 6:38 pm

This looks like a very family friendly soup. Thanks for posting :)

Blessings!
Gail
Gail@FaithfulnessFarm´s last blog: Holiday Hostess Gifts

niki November 6, 2009 at 1:48 pm

Smart post!

Thanks for sharing this recipe. I am always looking for more filling dishes that I can cook and freeze (and stretch). I nearly always cut the suggested meat amount in half. Add in a small amount of animal protein with a whole grain and it makes a complete protein. Frugal AND healthful!

Stop by and see me sometime over at Free 2 Be Frugal!

:)
niki´s last blog: Frugal Friday…Set a Gift Limit

Miss Rachel November 6, 2009 at 12:48 am

Sounds yummy. :) I love soup.
Miss Rachel´s last blog: Happy Birthday Sweet Rachel

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