This looks great, and so does Steady Stitching's minestrone version. I make soup all winter, and our early spring this year has been a disappointment. Soup is a tough sell when it's over 80 outside. My favorite soup of the moment is just three ingredients: diced sugar snap peas, beef broth and no-yoke noodles.

This does sound yummy, thank you for sharing.

My MIL used to save leftover veggies in the freezer then once a month make a large pot of soup. This would be a good base to add the veggies to. Thanks

Soups are my favorite foods, and mine never taste the same twice.. Start with olive oil in a deep pan, add chopped onion and celery, grated carrot, any spices you like (in larger amounts, too!), then just start adding anything you have on hand... maybe a can of crushed tomatoes, can kidney beans, diced potato, can turnip greens!, little bit of macaroni or rice, frozen bell pepper or okra or mixed veggies, can cooked chicken chunks, Kielbasa in small pieces... you name it, anything (almost) goes into the soup pot... and I always use chicken or vegetable broth... I LOVE soup...

I found a recipe similar to yours for Hamburger Soup..only mine was called Cheeseburger Soup. The Hamburger soup is a bit different with the tomato juice, french onion soup, and Italian seasoning and mine of course has cheese in it. I'd never heard of either until the end of last week. Since we were having a sing at church with refreshments afterwards..mainly soup, sandwiches, and desserts I decided to make the Cheeseburger Soup. Well it was a hit!!!! I can hardly wait to make it for hubby when he gets home. He's away on business.

Tell me how to make Cheeseburger Soup please. The name sounds like the soup would be wonderful!!

yummy thanks for the recipe

I love soup; 12 months out of the year so this is perfect. I'll probably use use V8 juice; more flavor. That's what I use when I make chili and some stews.

Thanks for reminding me of an old favorite, will make it soon....

Here's a really good soup that's quick and easy:

SAUSAGE AND BEAN SOUP

3 or 4 links Italian sausage, removed from casings
1 med. Onion, diced
1 heaping tblsp. Minced garlic
4 cans chicken broth
1 (15oz) can diced fire roasted tomatoes
2 (15 oz) cans cannelloni white beans, drained and rinsed
2 bunches fresh Swiss chard
½ to ¾ cup dry pasta (any type you choose) I used a small rotini

Coat bottom of non stick soup pot with 1 or 2 teaspoons olive oil (or use pam) and brown sausage. (Using a wooden spoon, be sure to keep chopping up the sausage until it’s in small pieces) when browned, add onions and garlic and sauté about 5 min. Add some salt and pepper, the beans, the tomatoes and the broth. Simmer a few minutes then add the Swiss chard and the pasta and simmer about 20 to min. to allow all the flavors to blend and the spinach or chard to really cook well. Serve in bowls topped with parmesan cheese and serve garlic bread on the side. Serves 4 to 6 depending on whether they take seconds….