Wingin' It Soup

This soup could easily be called Hamburger Veggie Soup, but what fun would that be? This is a throw-what-you-got-in-the-pot meal – and it’s easy on the budget too – so have fun with it. If you want to go meatless make it without the hamburger. I enjoyed this soup for lunch at a friend’s home a few years ago. I was surprised that something so simple tasted so good! For this recipe, I just threw in what I had on hand and for a kick, I added 1/2 tsp. red curry paste to my bowl of soup – yum!

Ingredients:
9 C. water
6 beef bouillon cubes
2-3 medium-sized potatoes, diced
2 carrots, sliced
1/4 onion, diced
1 clove garlic, chopped
1 tsp. dehydrated onions
3-4 green onions, sliced
3/4 C. frozen corn
1/2-1 C. hamburger, cooked with salt and pepper
Thai red curry paste, optional (about 1/2 tsp. per serving)

Directions:
Bring water and bouillon cubes to a boil and add the diced potato. Return to a boil and simmer for 10 minutes. Slice and dice the other ingredients and add them and the cooked, drained hamburger to the pot. Return to a boil, giving an occasional stir, and simmer for another 15 minutes or until potatoes and carrots are tender. Serve with rolls, toast or crackers. Serves 5-6.

Angel’s Tips: I added dehydrated onions instead of extra salt to keep the sodium lower. You could also add peas, green beans, a can of diced tomatoes and/or a cup of your favorite pasta (such as rotini or macaroni salad pasta) to the mix – add pasta at the right time (according to package directions).