Lewis County Recipes: Tomato Hamburger Soup

You know those recipes you read, and think: "This can't be good - it's too easy."

This is one of those deceiving recipes, but it is absolutely terrific.

If you have ten minutes to prep, your slow cooker will do the rest of the work in four hours. This soup is hearty, and pairs well with a plate of your best cornbread.

Several years ago, I picked up a tip regarding minced onions. Of course, nothing beats the flavor of a fresh onion, but when you need to speed things up, my friend told me to substitute 2-3 teaspoons of dried, minced onion for every fresh onion used in your recipe.

I always keep a large container of dried, minced onions in my pantry now, and it has proved quite useful.

I mostly use it in tuna fish salad, but as this recipe calls for, dried, minced onion can be used to replace a fresh onion in most any recipe. Enjoy!

Ingredients:

1 can (46 ounces) V8 juice

2 packages (16 ounces each) frozen mixed vegetables

1 pound ground beef, cooked and drained

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

2 teaspoons dried minced onion

Salt and pepper to taste

Directions:

1. In a 5-qt. slow cooker, combine the first five ingredients. Cover and cook on high for 4-5 hours or until heated through. Season with salt and pepper.

YIELD: 12 servings

Recipe: Julie Kruger, Photo: Taste of Home

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