It’s 8 degrees BELOW zero right now – without windchill!! That means it is definitely time for warm, hearty home cooking!!
This recipe for my Hamburger Soup is quick, easy, uses whatever you have on hand – and even has added benefits!
17 years ago I was VERY broke, VERY pregnant and VERY hungry – all the time! I still remember the day I pulled everything out of my almost empty cabinets, and was trying to figure out what on earth to make to feed my family that night. It was cold, snowing, I had just worked a 12 hour shift as a waitress (think – seriously hurting feet/swollen ankles, exhausted and sore back here). I had some hamburger left over from the previous nights meal, and so out of desperation, I browned up the burger and started throwing things in the pot. Now, I know there have since been several recipes for this type of soup put out there – but this is my original that came to me that day ( I did not own a computer, or a cookbook for that matter, at the time) and I still stand by it today. I have added a few spices, and the tomatoes, to the recipe over the years – but the recipe stays otherwise unchanged.
BEWARE!! There is an added benefit to this soup that I found out about by accident……No matter what cold/flu/sickness you are afflicted with, eat 2 – 3 bowls of this soup and it cures whatever ails you within 24 HOURS!!! Everytime!!! I’m not sure how – and I don’t care, I just know by personal experience – IT WORKS!!!
So, without further ado – here’s the recipe for Shady’s Hamburger Soup:
*NOTE: Recipe can easily be doubled (this is how I normally make it now, I also will use frozen veggies when I can) or you can even triple the recipe for freezing leftovers. Recipe freezes wonderfully, and will keep up to 6 months this way – just thaw and reheat*
1 1/2 to 2 lbs ground beef , browned and drained
2 cans corn (drained)
2 cans green beans (drained)
1 can carrots or mixed veggies (drained)
1 can peas (drained)
2 cans stewed tomatoes (do not drain) (optional)
1 large can tomato juice (or 2 cans plain tomato sauce mixed with 1 can water if you are out of juice)
1 tsp. garlic powder
1 tsp (or more to taste) ground black pepper (this soup LIKES pepper)
2 tsp Italian seasonings (or 1 tsp each Oregano and Basil)
1/2 tsp. onion powder (optional)
*if more soup broth is desired, you can add 1 can plain tomato sauce to above ingredients*
Dump all into large pot and simmer on med-low heat until heated thru, stirring occasionally.
Serve and enjoy! I occasionally top with shredded cheddar cheese if I have some on hand, and a dollop of sour cream tastes great too! 
This soup warms your insides, and makes a nice change from chili on really cold days.
Hope y’all enjoy!
Shady
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