Jen's Hamburger Soup

A hearty dish that I've made a hundred different ways by varying the ingredients, but this time I found a winning combination! Enjoy!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 204 Calories

Ingredients

• ½ cup water
• 2 cups whole kernel corn, drained
• 1 (28 ounce) can crushed tomatoes
• ½ teaspoon garlic salt (Optional)
• 1 (16 ounce) package baby carrots
• 1 pound extra lean ground beef
• 1 (10 ounce) package sliced fresh mushrooms
• ½ head Savoy cabbage, sliced
• 3 cups peeled, seeded and cubed butternut squash
• ½ (1 ounce) package low-sodium taco seasoning
• ½ teaspoon seasoned salt (Optional)

Recipe Instructions

Step 1

Place carrots in a large, heavy pot, then layer mushrooms, corn, Savoy cabbage, butternut squash, tomatoes, and water on top. Cover and bring to a boil over medium-high heat.

Step 2

While the soup is coming to a boil, heat a large skillet over medium-high heat and stir in the ground beef and taco seasoning. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add beef to the soup, and reduce heat to medium. Continue simmering until the carrots are tender, about 1 hour.