Hamburg Soup
- 2 c. tomato juice
- 5 c. water
- 1/2 lb. hamburg
- 1 bay leaf
- 6 to 8 dashes hot sauce
- 3 carrots
- 3 stalks celery
- 1 medium onion
- 3 cloves garlic
- 2 tsp. salt
- 1/2 lb. frozen corn
- 1/2 lb. frozen beans
- 1/2 frozen spinach box
- 5 beef bouillon cubes
- 1 c. small bow noodles (uncooked)
- Brown hamburg (drain if too fatty).
- Add tomato juice and water.
- Add bay leaf, sliced carrots, sliced celery, sliced onion, sliced garlic, salt and hot sauce and bouillon cubes.
- Cover and simmer until vegetables are tender.
- Add corn, beans, and spinach. Cook until spinach is thawed.
- About 15 minutes to 1/2 hour before serving, add noodles.
tomato juice, water, hamburg, bay leaf, hot sauce, carrots, stalks celery, onion, garlic, salt, frozen corn, frozen beans, frozen spinach, noodles
Taken from www.cookbooks.com/Recipe-Details.aspx?id=412991 (may not work)