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    Honey Burgundy Hamburger Soup for Crockp

    Source of Recipe


    1 lb ground beef
    28 oz can tomatoes
    1 quart water
    4 cubes beef bouillon cubes
    2 stalks celery
    1 onion, chopped
    1/2 small head cabbage, chopped
    3 carrots, sliced
    3 potatoes, cubed
    1 handful Okra, about 8 oz
    8 oz canned or frozen corn
    8 oz canned or frozen peas
    1 tsp honey
    2/3 cup dry red wine
    1/2 can beer
    1 Tbsp parsley flakes
    2 tsp Worcestershire sauce
    2 tsp salt
    1 tsp black pepper
    pinch cayenne pepper or to taste
    1/4 tsp celery seed (optional)
    pinch rosemary (optional)

    Use large crockpot or adjust ingredients.

    Brown beef in skillet. Drain. Add all ingredients (except cabbage)
    with beef to crockpot. Set to HIGH for 4-5 hours, or LOW for 8-10
    hours. Add cabbage during final 1 hour of cooking time. Serve with
    crackers and a salad.

    Note: This is a great soup for leftover vegetables. Add mushrooms,
    thinly sliced yellow squash, snow peas, beans, etc.




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