Hamburger Helper Soup

A colorful mix of baby carrots, corn and stewed tomatoes.

Hot from the oven cornbread.

In today's tough economy, you need to stretch that buck as far as you can. But that doesn't mean that you have to settle for a mediocre plate of whatever. Don't get me wrong, Hamburger Helper has been served to my family many a night after coming home tired from a long day at work. It's fast, cheap and easy. But when I found this recipe to use it as a soup-base, it immediately became the only way I prepared it. I think this recipe must have been on the back of the box. But it has been so many years I can't be sure. Trust me when I say this will be become one of your favorites. This hearty winter time meal is quick to prepare. And especially delicious when served with thick slices of warm cornbread.

These simple ingredients will quickly simmer into a fast hearty dinner.

1 pound ground beef

1/2 cup onion, chopped

1 package Hamburger Helper Beef Pasta

5 cups water

1 bay leaf

1/4 teaspoon salt

1/8 teaspoon pepper

1 (16 ounce) can stewed tomatoes

1 (10 ounce) package frozen mixed vegetables

Cook and stir ground beef and onion in a Dutch oven until beef is brown; drain. Stir in sauce mix from Hamburger Helper package. Add water, bay leaf, salt, pepper and tomatoes. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally for 10 minutes. Stir in vegetables and noodles; cover and cook about 10 minutes longer. Serves 5 to 6.

My beautifully seasoned skillet.