HAMBURGER VEGETABLE SOUP

SERVES 4 to 6

This is a soup my mother makes when she wants a quick vegetable soup. It's very good and, even though there are a lot of ingredients, it is very easy. Like many soups, it is even better the next day so it can be made several days ahead and refrigerated.

INGREDIENTS

Olive oil, about 1 tablespoon

1 pound ground chuck (If desired, use a leaner ground beef.)

1 medium onion, diced

Salt and pepper to taste

4 large cloves garlic, minced (Mom sometimes uses garlic powder or dried minced garlic to taste)

1 tablespoon dried oregano

1 can (15.5-ounces) whole tomatoes, broken up, with juice

1 can (14.5-ounces) low-sodium chicken or beef broth

2 cans (from the broth) water

Dehydrated beefy onion soup mix (Optional. See notes below.)

2 packages (16-ounces each) frozen mixed vegetables

1 can (8-ounces) whole kernel corn

1 can (8-ounces) lima beans

2 cans (8-ounces each) chick peas (Also known as garbanzo or ceci beans)

Freshly grated Parmesan cheese for garnish (optional)

Heat just enough oil to prevent sticking in large soup pot over medium-high heat. Add ground beef and brown, breaking apart slightly as cooking. Add onions and sauté about 2 or 3 minutes. Season with salt, pepper, garlic and oregano and sauté another minute. Add the tomatoes, broth and water; bring to a boil and add the onion mix. Stir well to combine. Add the remaining vegetables; bring back to a boil. Reduce heat to low, cover and cook about 45 minutes. Taste for additional seasoning. Pass cheese separately.

Notes: If you use canned beef broth, you probably won't need the onion soup mix. Mom always tastes the broth to determine if it needs the extra flavor. Sometimes she adds a whole envelope, other times a partial amount and, occasionally, none. If desired, you could substitute low-salt beef granules. This soup freezes very well.

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