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Burger Vegetable Soup Recipe

1 pound
1 large
1 cup
1 cup
1 cup frozen
1 cup
1 – 16 ounce can
1 – 16 ounces can
1/4 cup
1 teaspoon
1/4 teaspoon
1/4 teaspoon
1/4 teaspoon
1 teaspoon
ground round burger
onion, chopped
potatoes, diced
carrots, sliced
green beans
ready cut tomatoes
V8 juice
long grain rice, raw
ground black pepper
bay leaf
beef bouillon

Stove Temp: low
Recipe Cooking Time: 60 minutes
Pan Type: stock pot

Burger Vegetable Soup Directions

In a large skillet brown the burger until no longer pink in the middle.
Put browned burger meat into soup pot.
Add to soup pot the chopped onion, diced potatoes, sliced carrots, frozen corn, green beans, ready cut tomatoes, V8 juice, raw rice, salt, pepper, basil, oregano, bay leaf and beef bouillon.
Bring vegetable soup mixture to a boil.
Reduce heat and simmer burger vegetable soup for 1 hour covered.

Serve burger soup along with crackers or hard rolls.

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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