STEPFAMILY ASSOCIATION

Hamburger Vege Soup
Makes 4 cups

Ingredients
1 pound ground beef or ground pork
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
4 cups beef broth
1 cup frozen whole kernel corn
1 7-1/2-ounce can tomatoes, cut up
1/2 of a 9-ounce package frozen lima beans
1/2 cup chopped, peeled potato or 1/2 cup loose-pack frozen hash brown potatoes
1 medium carrot, cut into julienne strips (1/2 cup)
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 bay leaf
Cracker Mix (See recipe below), optional
 
Directions
In a large saucepan or Dutch oven cook ground beef or pork, onion,
 and green pepper until meat is brown and onion is tender. Drain fat
from pan. Stir in beef broth, corn, undrained tomatoes, lima beans,
 potato, carrot, basil, Worcestershire sauce, pepper, and bay leaf.
 Bring to boiling. Reduce heat and simmer, covered, for 15 to 20
 minutes or until vegetables are tender. Discard bay leaf.
If desired, top each serving with 1/4 cup of the Cracker Mix.

Cracker Mix: In a large bowl combine 1 cup bite-size fish-shape
pretzel or cheese-flavored crackers, 1 cup oyster crackers, 1 cup
 bite-size shredded wheat biscuits, and 1 cup miniature rich round
 crackers. In a small bowl combine 2 tablespoons cooking oil, 1/2
teaspoon Worcestershire sauce, 1/8 teaspoon garlic powder, and dash
bottled hot pepper sauce; pour over cracker mixture, tossing to coat.
Sprinkle cracker mixture with Parmesan cheese; toss to coat.
Spread mixture on a shallow baking sheet.
Bake in a 300 degree F. oven for 10 to 15 minutes or until golden,
 stirring once. Cool completely. Store in an airtight container up
 to 1 week.

Make ahead directions: Prepare soup; cool.
 Transfer to 1- to 4-serving freezer containers. Seal, label,
and freeze up to 3 months. To reheat, transfer to saucepan;
cover and heat over medium heat, stirring occasionally to break apart.