HAMBURGER SOUP

Donna Brown



1 lb hamburger –frozen or thawed 2 tbsp dried onion

1quart tomatoes 2 cups bias-cut carrots

2 tbsp beef bouillon granules (or equal amount of bouillon cubes) 2 cups bias-cut celery

2 tbsp dried parsley Extra water as needed

1 tsp MSG (optional) 2 medium potatoes



Combine all ingredients in large kettle. Bring to boil and simmer, uncovered, until carrots are tender, but not mushy. Add water if soup cooks down too much, before carrots are done. Peel, shred and add potatoes. Continue to cook until potatoes are cooked and soup thickens slightly. Serve hot, or cool and store in refrigerator or freezer. Print Recipe