Hamburger Soup

• 1 lb. hamburger
• 1 to 2 onions, chopped
• 15 oz. tomato puree
• 1 can Veg-All, undrained
• 1 c. elbow macaroni, uncooked
• 4 c. water
• 2 beef bouillon cubes
• 2 Tbsp. parsley
• dash of garlic powder and pepper
• 1 tsp. salt
• 2 Tbsp. good olive oil
• 1/2 medium size onion (preferably Vidalia)
• 1 celery stick, chopped
• 1 handful parsley, chopped (remove stems)
• few leaves basil (fresh)
• 1 lb. chopped meat (low-fat)
• 1/4 c. dry Vermouth
• 1 can tomato paste
• 1 chopped carrot
• few drops water

1. Brown chopped onion in oil.
2. Add chopped celery, parsley, basil and carrots and brown together for a few minutes.
3. Add chopped meat; stir and cook 10 minutes.
4. Add salt and pepper to taste.
5. Add Vermouth and heat 15 minutes on low flame, stirring occasionally.

hamburger, onions, tomato puree, vegall, elbow macaroni, water, parsley, garlic, salt, olive oil, onion, celery, handful parsley, basil, chopped meat, tomato paste, carrot, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=978663 (may not work)