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Hearty Hamburger Soup

In an effort to stock up on my pantry meals for the upcoming season, I canned this delicious soup today. It’s hearty, tasty and my kids can’t get enough of it!

In an effort to stock up on my pantry meals for the upcoming winter season, I canned this delicious soup today. 

It’s quite versatile also. There are times when I add kidney beans to soup to add a little more sustenance or I will change up the vegetables and add zuchinni or corn.

Either way, it’s hearty, tasty and my kids can’t get enough of it!

Hearty Hamburger Soup

Yield: 8 servings (2-3 quarts)


  • 1 pound ground beef
  • 16 ounces water
  • 1 can (16 ounces) diced or crushed tomatoes, undrained
  • 1 can tomato paste
  • 3 medium carrots, sliced
  • 3 medium potatoes, peeled and cubed
  • 3 garlic cloves, minced
  • 1 medium onion, chopped
  • 1/2 cup chopped celery
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried Italian seasoning
  • 1 cup cut fresh or frozen sweet peas
  • 1 bay leaf
  1. In a large saucepan, brown beef; drain. Add the remaining ingredients; bring to a boil.
  2. Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender. Add peas. Cover and simmer 15 minutes longer or until the beans are tender.

To Can: In sterilized jars, ladle soup into jars leaving 2 inches of head space. Wipe rim of jar and secure lids and bands and cook in a pressure cooker for 75 minutes at 10 lbs. pressure. 

This article was originally published at Ready Nutrition™ on September 25th, 2013

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