Kitchen sink hamburger soup

Sobeys

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Total Time 45

Servings: 6

Course: Soups

1 tbsp canola oil 15 mL
4 cups any combination of chopped vegetables, such as green beans, celery, carrots, broccoli, zucchini, cabbage, asparagus and/or peppers 1 L
1⅓ cups peeled and diced potatoes 325 mL • 4 bay leaves
2 cups no salt added canned diced tomatoes 500 mL
1 carton reduced sodium beef broth 900 mL
2 tbsp paprika 30 mL
2 cloves garlic, minced
1 large onion, diced
1/2 tsp each salt and pepper 2 mL
12 oz lean ground beef 375 g
1 tsp red wine vinegar 5 mL

Heat oil in large saucepan on medium heat. Crumble in beef. Season with salt and pepper. Cook 5 to 8 min. until beef is browned. Drain and discard fat from saucepan. Stir onion, garlic and paprika into beef. Cook 5 min. until onion is softened. Stir in broth, tomatoes, potatoes and bay leaves; cover and bring to a simmer. Cook 8 to 10 min. until potatoes are softened (they do not need to be cooked through at this point).
Stir in chopped vegetables. Simmer another 10 min. until vegetables and potatoes are tender. Stir in vinegar. Remove bay leaves before serving.

Tip

Substitute potatoes with sweet potato, short pasta or 1/2 cup (125 mL) long grain rice.

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