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| Jen's Hamburger Soup |
"A hearty dish that I've made one hundred different methods with the aid of varying the components, but this time I found a prevailing aggregate! Enjoy!"
Ingredients :
- 1 (16 ounce) package baby carrots
- 1 (10 ounce) package sliced sparkling mushrooms
- 2 cups entire kernel corn, tired
- half of head Savoy cabbage, sliced
- three cups peeled, seeded and cubed butternut squash
- 1 (28 ounce) can crushed tomatoes
- half cup water
- 1 pound more lean ground red meat
- 1/2 (1 ounce) package low-sodium taco seasoning
- half teaspoon seasoned salt (non-obligatory)
- half of teaspoon garlic salt (non-compulsory)
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H25M |
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- Place carrots in a massive, heavy pot, then layer mushrooms, corn, Savoy cabbage, butternut squash, tomatoes, and water on top. Cover and convey to a boil over medium-excessive warmness.
- While the soup is coming to a boil, warmness a large skillet over medium-high warmth and stir within the floor red meat and taco seasoning. Cook and stir until the beef is crumbly, evenly browned, and not pink. Drain and discard any excess grease. Add beef to the soup, and reduce heat to medium. Continue simmering till the carrots are soft, about 1 hour.
Notes :
- Try using a Reynolds® gradual cooker liner for your slow cooker for less complicated cleanup.
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