Hamburg Vegetable Soup

It’s FRIGID here at my house … and it probably is where you are too. A hot bowl of Hamburg Vegetable Soup sure hits the spot on days like this. It’s super easy, and usually I have on hand what I need to make it. Leftovers make a great lunch the next day. So heat things up at your house with this great gluten-free soup! (Thanks to my friend Ellen Davis from St. Johns, Michigan, for this simple recipe!)

Hamburg Vegetable Soup (serves 6-8 people)

Prep Time: 10-15 min. Cook Time: 1 hour
1 ½ – 2 pounds ground beef/venison/turkey
½-1 cup chopped onion (or  2 tablespoons minced onion)
3 15oz cans tomato sauce
3 CANS of water
1 cup diced potatoes
1 cup sliced carrots (optional, especially if your frozen veggie blend has carrots)
Celery (optional)
1 16oz bag frozen mixed vegetables (carrots, peas, green beans, etc.), heated through in microwave
Salt & pepper to taste

Brown meat and onion in large Dutch oven. Drain off grease.

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Add the rest of the ingredients and bring to a boil. Cover and simmer covered for about 1 hour or until potatoes are soft.

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Serve with salad and/or grilled cheese sandwiches. Glutino even has “saltine-type” gluten-free crackers for soup!

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