HAMBURGER VEGETABLE SOUP - CROCK POT
Make and share this Hamburger Vegetable Soup - Crock Pot recipe from Food.com.
Provided by Brooke the Cook in
Categories Stocks
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Throw everything in crock pot and stir.
- Cook on Low for 6-8 hours.
CROCK POT CHEESEBURGER SOUP
This Crock Pot Cheeseburger Soup is an easy slow cooker recipe that everyone loves. It is a perfect easy ground beef recipe for lunch or weeknight family dinner.
Provided by Cris
Categories Soup
Time 4h15m
Number Of Ingredients 9
Steps:
- Brown ground beef in a skillet with onion, garlic, celery and carrots in a skillet or browning slow cooker.
- Set aside.
- Add flour to the skillet or browning slow cooker and stir in broth, heating through. Then add in milk and heat through.
- Pour beef mixture and liquid into your slow cooker and cook on low for 4-6 hours.
- A few minutes before serving, stir in cheese.
SLOW COOKER MACARONI HAMBURGER SOUP RECIPE
This easy to make macaroni hamburger soup has been a dinnertime staple for decades now!
Provided by Fast & Slow Cooking
Categories Main Course
Time 8h10m
Number Of Ingredients 12
Steps:
- Fry the ground beef and onions together until the ground beef is cooked and the onions are translucent. Add in the garlic and fry until brown. Drain the fat and place in the bottom of a crockpot.
- Stir in the tomatoes, tomato soup, beef broth, bay leaves, thyme, frozen vegetables, sugar and pepper.
- Simmer on high for 4-5 hours or on low for 8-10.
- Right before serving, cook the macaroni to al dente according to the package directions. Drain and add to the hamburger soup.
- Remove the bay leaves. Ladle into bowls and serve.
Nutrition Facts : Carbohydrate 44 g, Protein 27 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 53 mg, Sodium 680 mg, Fiber 5 g, Sugar 7 g, Calories 334 kcal, UnsaturatedFat 3 g, ServingSize 1 serving
LEFTOVER TURKEY SOUP (SLOW COOKER)
A hearty turkey noodle soup made from leftovers. If you are short on turkey meat, add more veggies!
Provided by Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 10h20m
Yield 8
Number Of Ingredients 12
Steps:
- Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.
- Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.
- Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.
- Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.
- Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.
Nutrition Facts : Calories 1876.7 calories, Carbohydrate 54.5 g, Cholesterol 426.3 mg, Fat 140.8 g, Fiber 5 g, Protein 92.5 g, SaturatedFat 36.6 g, Sodium 1541.5 mg, Sugar 8.2 g
TURKEY BURGER SOUP
This is the perfect one-pot dinner-just grab a loaf of bread for dipping and you're set.
Categories weeknight meals dinner main dish poultry
Time 50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven over high heat. Add the turkey, onion and garlic and cook, stirring, until the turkey is browned, about 8 minutes.
- Add the tomatoes and their juices, the chicken broth, tomato paste, parsley, oregano, salt, black pepper and cayenne. Stir to combine.
- Throw in the carrots, potatoes and bell pepper. Stir everything together, then bring the mixture to a boil. Reduce the heat, cover and simmer, stirring occasionally, until the potatoes are almost tender, 10 to 15 minutes.
- Stir in the green beans, cover and cook until the beans are crisp-tender and the potatoes are tender but not mushy, another 4 or 5 minutes. If the soup is too thick for your taste, just splash in more broth until it's the consistency you like. Season to taste before serving.
TURKEY CHEESEBURGER SOUP
This lightened-up Turkey Cheeseburger Soup is quick and easy to make in the Instant Pot, Crock-Pot or on the stovetop.
Provided by Ali
Time 45m
Number Of Ingredients 14
Steps:
- Press the "Sauté" button on an electric pressure cooker. Add the turkey and brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Drain the meat and transfer it to a small bowl.
- In the pressure cooker (still on "Sauté"), melt the butter. Add the onion, carrots, celery and garlic. Cook, stirring, until softened, about 5 minutes. Add the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. Return the turkey to the pressure cooker and add the chicken broth, potatoes, and cauliflower and stir.
- Seal and cook on high pressure for 10 minutes, until the potatoes are soft. Quick release, then open when the pressure subsides.
- Transfer the cauliflower and 1 cup of the liquid to a blender and blend* until smooth. Pour the puree into the soup and stir well. Add the cheddar and stir until melted. Serve topped with the scallions and extra cheddar cheese, if desired.
- Brown the turkey in a large sauté pan over medium-high heat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Drain the meat and transfer it to a small bowl.
- Add the butter to the sauté pan and cook until melted. Then add the onion, carrots, celery and garlic. Cook, stirring, until softened, about 5 minutes. Add the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. (Or you can skip this step and just add the onions, carrots, celery, garlic, flour, salt and pepper to the bowl of your slow cooker.)
- Transfer the mixture to the bowl of a slow cooker. Then add in the chicken broth, potatoes, cauliflower, ground turkey, and stir to combine.
- Cover and cook on high for 2-3 hours, or on low for 5-6 hours, until the potatoes are tender.
- Transfer the cauliflower and 1 cup of the liquid to a blender and blend* until smooth. Pour the puree back into the soup and stir until combined. Add the cheddar and stir until melted.
- Serve warm, topped with the scallions and extra cheddar cheese, if desired
- Brown the turkey in a large stockpot over medium-high heat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Drain the meat and transfer it to a small bowl.
- Add the butter to the stockpot and cook until melted. Then add the onion, carrots, celery and garlic. Cook, stirring, until softened, about 5 minutes. Add the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. Add in the chicken broth, potatoes, cauliflower, ground turkey, and stir to combine.
- Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer until the potatoes are soft.
- Transfer the cauliflower and 1 cup of the liquid to a blender and blend* until smooth. Pour the puree back into the soup and stir until combined. Add the cheddar and stir until melted.
- Serve warm, topped with the scallions and extra cheddar cheese, if desired.
SLOW COOKER TURKEY SOUP
Steps:
- Combine potatoes, celery, carrots, onion, garlic, chicken broth, salt, pepper, and poultry seasoning in a 6-quart slow cooker.
- Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours until vegetables are tender.
- Uncover and measure out approximately 2 cups of soup and transfer into a blender*. Puree briefly until ingredients are mostly combined.
- Return pureed soup to crockpot and add shredded turkey, heavy cream, and parsley. Stir well, cover, and cook on high for another 30 minutes. Serve hot.
Nutrition Facts : Carbohydrate 24 g, Protein 19 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 49 mg, Sodium 571 mg, Fiber 5 g, Sugar 3 g, Calories 237 kcal, ServingSize 1 serving
TURKEY BURGER SOUP
One of those so, so simple recipes to make before you head for work, especially on those cold days, and then come home to a great comfort meal. Sorry there is no picture, it didn't last long enough. So if anyone makes this and wants to contribute a picture, feel free to.
Provided by Mollie Rhea @grannyray
Categories Turkey Soups
Number Of Ingredients 5
Steps:
- Layer turkey burger, broccoli, cabbage, and zucchini into a slow-cooker (I used a 5.5 qt), no need to mix together.
- Pour stock over the top of everything; season with salt and pepper or with any of your favorite seasonings.
- Cook on high for 4 hours or on low for 6 hours.
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