Hamburger Vegetable Soup
"A healthy, comforting beef vegetable soup that can be easily made on weeknights! To make things even more convenient, you can either make it in the Crock Pot or the Instant Pot!..."
INGREDIENTS
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1 pound extra-lean ground beef (90% or leaner)*
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1 large onion, minced
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1/4 cup minced garlic
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3-4 medium carrots, peeled and chopped
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8 ounces sliced mushrooms (you can chop half or all of them to hide them)
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1 1/2 tablespoons Italian seasoning
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Salt & pepper to taste
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2 tablespoons Worcestershire sauce
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1/2 + teaspoon Tabasco sauce
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1 teaspoon sugar (optional)
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1 28-ounce can crushed tomatoes
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1 16-ounce can tomato sauce
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1 cup water**
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1-2 tablespoons red wine vinegar (start with 1 and add more if your soup needs a little more kick)**
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1 box (4 cups; 2 cans) of beef broth
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1 pound baby potatoes, cut into bite-sized pieces
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1 12-ounce package frozen cut green beans
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1 12-ounce package frozen corn
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*You can substitute 1 pound leftover, chopped pot roast for the hamburger if you'd like. Sauté the onions, garlic, carrots, and mushrooms, but you don't need to sauté the meat.
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**If you enjoy cooking with wine, you can replace the water and red wine vinegar with 1 cup of red wine. Don't use cooking wine--it's too salty.
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