Hearty Hamburger Soup
By Ann Hodgman
6-8 servings
2 large onions, diced
1 small red or green pepper, diced
2 or 3 garlic cloves, minced
2 tablespoons vegetable oil
1 1/2 pounds ground beef or ground turkey, sautéed and drained if necessary
1 pound mushrooms, sliced and sautéed (these can be omitted if your children don't like them)
2 cups grated carrots
2 cans cream of chicken soup
1 46-ounce can low-sodium tomato or V-8 juice
1 tablespoon dried basil
1 tablespoon each paprika, cumin, and pepper
2 tablespoons chili powder (or more to taste)
1 or 2 cans pinto or kidney beans, drained
Salt to taste
1 cup grated cheddar or Parmesan, or Velveeta chunks (optional)
In a large pot, sauté onion, bell pepper, and garlic in oil, stirring frequently, until onion is translucent. Add the rest of the ingredients except for the salt and cheese (if using). Bring soup to a boil, then lower heat and simmer, stirring frequently, for 1 hour. Taste for seasoning and serve hot, garnished with cheese (if using).
~*Piper*~
http://groups.yahoo.com/group/Healthier-Recipes/
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