Zesty Hamburger Soup Food

ZESTY HAMBURGER SOUP

Steps:

• In a Dutch oven, cook beef, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in water, potatoes, corn, pasta and jalapeno. , Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until pasta is tender. Stir in the remaining ingredients and heat through., Freeze option: Cool soup and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

BESTEST HAMBURGER SOUP

Steps:

• In a large saucepan, brown meat, drain excess fat.
• Add salt, pepper, oregano, basil, seasoned salt, and onion soup mix.
• Stir in boiling water, tomato sauce, and soy sauce.
• Cover and simmer for about 15 minutes.
• Meanwhile, prepare celery, celery leaves, and carrots; Then add to simmering mixture with split peas and continue to cook for 30 minutes.
• Add macaroni and simmer for 30 minutes longer, adding more water if necessary and stirring occasionally.
• Serve sprinkled with Parmesan cheese over individual servings.
• To freeze: place soup in a rigid container and freeze. To reheat: remove from freezer and thaw. Place soup in saucepan and heat, stirring, until hot.

ZESTY HAMBURGER VEGETABLE SOUP

Steps:

• In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, potatoes, corn, pasta and jalapeno. , Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Add the remaining ingredients; cook and stir until heated through.

HAMBURGER SOUP

Steps:

• In a large pot over medium-high heat, brown the meat with the garlic, celery and onions. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
• Return the pot to the heat and add the beef stock, tomatoes, tomato paste, parsley, oregano, salt, black pepper, cayenne, potatoes, carrots and green, red and yellow bell peppers. Stir to combine, then bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are tender but not overly mushy, 15 to 20 more minutes. The soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust the seasonings, adding more salt, black pepper or cayenne if needed.
• Serve with crusty bread!

ZESTY HAMBURGERS

Steps:

• In a bowl, combine the first 6 ingredients; mix well. Shape into 4 patties. Pan-fry, grill or broil until no longer pink. Serve on buns.

SPICY HAMBURGER SOUP

Steps:

• Brown meat in a skillet and drain any fat. Combine meat with tomatoes, corn and beans in 6 qt slow cooker. Add chicken broth. Cover and cook on low 6-8 hours. Serve with shredded cheddar cheese.

SPICY VEGETABLE-GROUND BEEF SOUP

Steps:

• Cook first 4 ingredients in a Dutch oven over medium-high heat until meat is browned and vegetables are tender, stirring until meat crumbles; drain.
• Stir spaghetti sauce and next 5 ingredients into beef mixture; bring to a boil.
• Cover, reduce heat, and simmer 15 minutes, stirring occasionally.
• Add mixed vegetables and diced tomatoes with green chiles to beef mixture; return mixture to a boil.
• Cover and simmer 15 minutes or until vegetables are tender, stirring occasionally.

ZESTY ITALIAN HAMBURGER HELPER SOUP

Steps:

• Spray the inside of a Dutch oven or soup kettle, with a no-stick cooking spray.
• In the Dutch oven or kettle, add the ground beef, and season beef with a bit of black pepper. (Do not add salt to this recipe!).
• Brown the ground beef three quarters of the way, over medium heat; stirring to break up the meat.
• Add the onions, and sprinkle onions with a bit of the pepper, then add the garlic.
• Finish browning the beef and cooking the onions and garlic, this will just take a minute or two.
• In the meantime, cook the frozen green beans in a microwave, till they are about three quarters of the way done; drain beans and set them aside. (Note: I sprinkled the green beans with a bit of black pepper, before microwaving them.).
• Add the following ingredients to the kettle of cooked beef, the seasoning packet from the boxed hamburger helper, the beef broth, stewed tomatoes, the Rotel Tomatoes, zucchini, sliced baby carrots, whole kernel corn, the cooked green beans, and the Italian seasoning.
• Bring soup to a boil, then reduce heat to a low simmer, cover, and simmer the soup for 10 minutes.
• Uncover the kettle, stir the soup, and add the package of penne pasta, that's included in the box of hamburger helper.
• Bring soup to a second boil, then reduce the heat to a low simmer, cover, and simmer the soup for 15 minutes.
• Remove soup from heat, stir the soup, and serve.
• Note: I noticed after making this soup and using the 6.4 oz. box of Italian Lasagna Hamburger Helper (with the mini lasagna noodles in the box) verses the Zesty Italian (which adds mini penne pasta to the box), the next day when I reheated the soup, I had to add a bit more liquid, as the soup had thickened, and it had the consistency of a goulash. Since the mini lasagna noodles seem to absorb the liquid, I added more broth (a 1/2 cup) plus I added some V-8 Spicy Hot Vegetable Juice.

ZESTY HAMBURGER SOUP -JEFF ALLEN

Steps:

• In Dutch oven, cook the beef, celery, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water, potatoes, corn, pasta and jalapeno.
• Bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until pasta is tender. Stir remaining ingredients. Cook and stir until heated through.