Farmhouse Hamburger Soup

I absolutely love it when the weather starts to cool off and you can start making soups, stews and chili in your crock pot.  Well the weather is warmer this week than it was last, but it is very rainy so I think soup is good on those gloomy rainy days too. I have made this recipe in the past and absolutely love it, paired with some texas garlic toast. I love soups because you can always save the left overs in a gallon size freezer bag and then when you want it again thaw the night before and put it back in the crock pot to reheat.


  • oil
  • ½ onion, chopped fine
  • 1 pound ground beef
  • 2 cans petite diced tomatoes
  • 1 can corn, drained
  • 1 can green beans, drained
  • 1 can baby peas, drained
  • 2 potatoes, chopped
  • 1 cup baby carrots
  • 1 small can tomato sauce
  • 2 cups chicken stock
  • salt to taste
  • lots of freshly ground black pepper
  • cheddar cheese, grated
  • sour cream
  • tabasco sauce


  • Cook onions in oil until tender; add ground beef and cook until beef is done.
  • Dice up your potatoes while browning your hamburger meat.
  • Add potatoes to the crock pot, then add your hamburger meat and onion.
  •  Add tomatoes, corn, green beans, peas, potatoes, carrots, tomato sauce, chicken stock, and seasonings.
  • Cook on low 6-8 hours or high 4-5 hours (until potatoes and carrots are tender)
  • Top with cheese, sour cream and tabasco sauce to taste.

Original Post


French Onion Soup

My husband is a HUGE fan of French Onion Soup, so one day I decided to be really sweet and prepare him a bowl 🙂  I personally can’t tell you if this is good or not but according to my husband it is the best he has ever had. Original Post

1/4 cup butter
3 medium white onions, sliced
3 14 oz cans beef broth
1/2 tsp salt
1/4 tsp garlic powder
3 Tbsp grated Parmesan cheese
 6 – 8 slices French bread (baguette)
1 bag of Kraft Italiano cheese blend (About 3 – 4 cups)
  • Saute onion in melted butter in a large soup pot or saucepan for 30 – 40 minutes, or until onions begin to brown.
  • Add beef broth, salt, and garlic powder to onions. Bring mixture to boil, then reduce heat and simmer, uncovered, for 1 hour.
  • Add the first amount of Parmesan cheese in the last 10 minutes of cooking the soup.
  • When the soup is done, preheat oven to 350.
  • Cut French bread into cubes and spread out on cookie sheet.
  • Toast for about 10 minutes, just until they start to brown.
  • When bread is done, remove from oven and set oven to broil.
  • Assemble each bowl of soup by spooning about 1 cup of soup into an oven-safe bowl.
  • Sprinkle toasted French bread cubes evenly on top of soup.
  • Top with a generous 1/2 cup of the Italiano cheese blend.
  • Place the bowl on a baking sheet and broil for 5 – 6 minutes, until the cheese begins to brown.
  • Serve hot.
Just a quick note – if you don’t buy the Kraft Italiano cheese blend you will want to use:
6 slices Swiss cheese
6 slices mozzarella cheese
 6 Tbsp grated Parmesan cheese
When you get to the cheese part of the directions – layer a slice of Swiss, then mozza, then sprinkle with 1 Tbsp of the Parmesan.