Hamburger Vegetable Soup


1 tbsp Olive Oil
1 lb Ground Beef
1/2 whole Chopped Onion
2 stalks Celery chopped
1 small Carrot diced
2 large White Potatoes diced
1/2 tsp Garlic Powder
1/4 tsp Onion Salt
1/2 tsp Dried Oregano
1 tsp Dried Parsley
1/2 tsp Thyme
1 2 lb. Bag Frozen Mixed Vegetables (carrots, peas, green beans, corn)
1 14.5 oz can Beef Broth
1 28 oz. can Whole Tomato in juice, crushed
1/2 to 1 46 oz. bottle 100% Tomato Juice depending on desired thickness
1 cup elbow macaroni (optional)
In a large soup pot over medium heat add olive oil, onion, celery, carrot, and seasonings. Saute until onions become translucent. Stir in potatoes and cook another 4-5 minutes.


Add ground chuck and continue to cook until brown and crumbled. Drain off grease.

In a medium bowl, add the can of whole tomatoes with juices. Use your hands to crush tomatoes into small pieces. Add to soup pot.
Stir in remaining ingredients except for the macaroni. Bring to boil, then immediately reduce to simmer.

Cover and simmer on low heat 30 minutes to 1 hour. Stir occasionally.

Add optional macaroni and cook for 8-10 minutes until pasta is tender. Adjust seasonings to your taste.

Serve warm with optional crackers.