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January 28, 2015

Five Can Hamburger Veggie Soup

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Who doesn’t love the biannual Can Can sale at ShopRite? I mean, just the song itself is enough to make me want to run to my local store and stock up on canned goods (you can thank me for the earwig later). In fact, I was humming the tune the other day and my fiancee looked at me and said, “Thanks. Now I’ll be singing that for days.” I simply replied, “You’re welcome!” with a huge grin. Now that you’re humming and no doubt have already stocked up (don’t worry if you missed it, there’s another later this year) let’s settle down to what to do with all that canned goodness.

My favorite, of course, is making tomato sauce. I make up big batches and then freeze them for later use in pasta sauces, soups, chilis and the like. I also love having garbanzo beans on-hand for homemade hummus. Likewise for black beans, which I’m always stocked-up with for chili, bean burgers and my famous 3-step black bean salsa. One thing I adore cans for though, is for quick soups. Now, ShopRite has so many varieties of canned goods you can get exactly what you need. With no salt added, organic or traditional cans there’s always a can for you.

Onto soup! This is one of my very favorites to make simply because it takes so little time. It’s also frugal and feeds many people – something near and dear to my heart. Choose your favorite type of canned vegetable and get to cooking!

FIVE CAN HAMBURGER VEGGIE SOUP

Ingredients:

1lb. ground beef

1 small onion – chopped fine

2 cloves garlic – minced

1 Tablespoon olive oil

1 (14.5 ounce) can ShopRite Cut Green Beans – drained

1 (15.25 ounce) can ShopRite Golden Corn Sweet Whole Kernel – drained

1 (14.5 ounce) can ShopRite Diced Carrots – drained

1 can ShopRite White Potatoes – Whole – drained and diced

1 quart beef stock or water and beef bouillon cubes to taste

1 bay leaf

1/2 teaspoon dried thyme

Directions:

1. In a heavy bottomed soup pot over medium heat cook onion in olive oil until translucent. Add garlic and stir briefly.
2. Break up ground beef over onions and brown well. Drain excess fat.
3. Add cans of veggies, stock or water and seasonings. Bring to a boil, reduce heat to a simmer and cook for 15 minutes until heated through and flavors have blended. Remove bay
leaf and serve hot.

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