Burger Soup
This recipe is SO good on a chilly fall or winter day. It’s a slow cooker recipe so you can prepare everything early in the day, and then enjoy it hassle-free with some yummy gourmet bread in the evening. That’s what we did Sunday 
So the original recipe I found called for 1 pound of lean ground beef…so if you like ground beef, by all means, use lean ground beef (but please make sure it’s from a happy cow that once roamed the open fields and was fed yummy grass and not yucky corn products, okay?) Same goes if you’d prefer to use lean ground turkey meat, which is what we used before I went total vegetarian. NOW I use Field Roast Grain Meat Italian Sausages. I cut/dice up the sausages small enough for it to seem like burger meat. And the flavoring of the Italian sausage is simply perfect for this soup!
Also, I’ve diverted from the original recipe quite enough, that I feel like it’s almost my own, so I will give you the details of what ingredients I used instead of what they call for. I use more whole ingredients than what they suggested anyway, which is totally better for you
Ingredients include:
(Try to use organic!)
• 1 package of Field Roast Grain Meat Italian Sausages (or 1 lb of lean ground beef or turkey)
• 1 onion chopped
• 2 cloves of garlic chopped
• 1 green bell pepper chopped
• 1 TBS of Italian seasoning
• 1/4 tsp of salt
• 1/4 tsp of black pepper
• 3 cups of boiling water
• 1 – 16 oz can of italian seasoned diced tomatoes
• 1 – 8 oz can of tomato sauce
• 2 TBS of soy sauce (reduced-sodium)
• 1 cup of sliced celery
• 1 cup of thinly sliced carrots
• 2 cups of cooked macaroni
• 1/4 grated parmesan cheese
Crumble up your sausage or ground meat and heat it up on the stove. (Please make sure you brown the beef/turkey. This particular sausage is already precooked. I just heat it up to put heated sausage in the stew pot.) Chop up your vegetables.
Add your ‘meat,’ onion, garlic, bell pepper, italian seasonings, salt and pepper to slow cooker. Stir in the boiling water, tomatoes with juice, tomato sauce and soy sauce. Add celery and carrots.
Cover and cook on LOW for 6 to 8 hours. (Set timer!)
About a 45 minutes before you want to eat, cook up your macaroni. Increase your stew pot heat to HIGH and stir in your cooked macaroni and Parmesan cheese. Cover and cook for 10 to 15 minutes more.
Dish some soup into your bowl, shread some more Parmesan cheese on top, serve with a side of sliced gourmet bread and enjoy! Oh, and this is plenty for a family of 4 to 6, but if it’s just the 2 of you, you will have enough for lunch and dinner the next day
Tags: burger, Carrots, celery, green bell pepper, macaroni, organic, pepper, salt, soup, veggie sausage, water