Easy Hamburger-Vegetable Soup
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. Makes 4 servings.Advertisement
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. Makes about 4 cups.
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.