Chuckwagon Soup

Serves: 7
Total Calories: 102


1 pound hamburger meat
1 medium onion, chopped
3 stalks celery, chopped
3 carrots, sliced
4 potatoes, peeled and cubed (or rice, barley, or noodles)
1 (10-ounce) package frozen mixed vegetables (or add corn, peas, beans, or any other vegetable to taste)
1 (16-ounce) can tomato (or tomato sauce)
1 water to cover
4 beef bouillon cubes
1/4 teaspoon black pepper
1 1/2 teaspoons salt
1/4 teaspoon garlic powder
1 Cheddar cheese, grated
1 flour and water mixture to thicken


In a large saucepan, brown the hamburger with the onion. Drain fat. Add celery, carrots, potatoes, frozen mixed vegetables, and tomatoes. Add water, bouillon cubes, and seasonings. Bring to a boil, reduce heat and simmer until vegetables are tender. Thicken as necessary with flour mixture. Ladle into bowls and top each generously with grated cheese.

As with any soup, this is better the second day as flavors have blended. This is also a good soup to make when there are little dabs of leftover vegetables to use, and it’s definitely one you can make your own with dashes of your favorite seasonings.

Nutritional Facts:

Serves: 7
Total Calories: 102
Calories from Fat: 6

This Chuckwagon Soup recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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