Combine ground beef, vegetables, soup and juice in large saucepan.
Cook over low heat for 30 minutes.
Brown ground beef in deep pot with butter.<
Crumble ground beef into a stockpot over medium-
Saute the onion, celery and ground beef in 1 T of Olive Oil until the beef is brown and the onion transparent. Pour off grease.
Add the rest of the ingredients, (use less salt if the broth is not low sodium,) cover and bring to a boil.
Reduce the heat and simmer for 1-2 hours.
Brown ground beef and onion until meat is slightly brown in large saucepot; drain fat.
Add uncooked vegetables, tomatoes, seasonings, bouillon and 5 cups of water.
Simmer 30 minutes or until vegetables are tender.
Add undrained canned vegetables. Heat for 5 minutes.
Brown ground beef in deep skillet.
Drain excess fat.
Stir in remaining ingredients and simmer, covered, for 30 minutes or until vegetables are tender, stirring occasionally.
In Dutch oven or deep skillet, brown ground beef; drain excess fat.
Stir in remaining ingredients.
Simmer, covered, 20 to 25 minutes or until veggies are tender, stirring occasionally.
Makes 5 to 6 servings.
With bouillon cubes, cook frozen vegetables until done, about 20 minutes.
Turn down heat and stir in cans of beef vegetable soup.
Stir well.
Ready to serve.
Brown ground beef and onion; drain off grease.
Steam frozen vegetables until done.
Drain off water.
Add salt and pepper to taste.
Mix ground beef, vegetable with 1 can of soup; add 2/3 can of water.
Pour into baking dish.
Cover with American cheese and top with mashed potatoes or Tater Tots.
Bake 1 hour in 350\u00b0 oven.
In Dutch oven, brown ground beef; drain.
Stir in next 10 ingredients.
Bring to boil.
Reduce heat; simmer 30 minutes. Prepare Creamettes spaghetti according to package instructions. Drain.
Add to soup mixture.
Heat through.
Serve with Parmesan cheese (optional).
Refrigerate or freeze leftovers.
Makes about 2 1/2 quarts.
Place ground beef in 3 qt. microwave-proof casserole; break up with fork.
Cook on High 4 to 5 minutes, or until beef is no longer red, stirring once during cooking time.
Break up ground beef again with fork; drain.
Stir in remaining ingredients. Cover and cook on High 27 to 30 minutes, or until mixture boils and noodles are cooked, stirring every 10 minutes.
Cover and let stand 10 minutes.
Discard bay leaf before serving.
8 servings.
Put stew beef in a large dutch oven
Cook ground beef until done.
Place remaining ingredients in kettle or large pot.
Add ground beef.
Heat.
Season to taste. Serve with oyster crackers.
Saute garlic, onion and ground beef.
Add celery and carrots; simmer.
Add next 6 ingredients and water.
Simmer 30 minutes. Add frozen veggies.
Simmer until tender.
Cook orzo according to package directions.
Add to soup.
Add parsley.
Serve with Romano.
Cook beef and onion in oil until tender.
Use a Dutch oven. Add remaining ingredients.
Simmer for an hour. Stir occasionally. Makes 6 main dish servings.
Freezes well.
Brown ground beef and onion.
Add all other ingredients except vegetables.
Simmer 15 minutes.
Add vegetables.
Heat to boiling. Simmer 10 minutes or more.
Combine all canned ingredients in a pot on medium heat. Season and brown ground beef.
Drain oil.
Pour beef into vegetables.
Let boil on medium/high for 40 minutes, stirring often.
Allow 5 to 10 minutes to cool.
Serve warm.
Brown hamburger, onions and pepper. Drain off grease.
Add stewed tomatoes, mixed vegetables, beef broth and ketchup. Note: I often used frozen vegetables because that's mostly what I have on hand and like better.
Simmer for three hours.
If you like a sweeter tasting broth, add some sugar to taste.
teaspoons olive oil, add ground beef and brown well, breaking into
Cook vegetables in small amount of water until tender.
Cook ground beef and onion in skillet with a little oil until it changes color.
Add ground beef, onion, tomatoes and broth to vegetables and simmer 2 or 3 hours.
Salt and pepper to taste. Lots of pepper is best.