It rained all day the other day and my boyfriend had to work all day in it and came home soaked. He said he wanted soup, even thought its summer. Well, I thought of this little trick I do to make "homemade" soup if I have no time. It always gets rave reviews and if you don't tell, everyone will think you spent forever making it.

2 lbs. hamburger

1 regular size can/jar of each of the following:
VEGGIES - carrots, corn, peas, green beans (french style doesn't seem to work as well for me), whole baby potatoes, red kidney beans and diced tomatoes. Feel free to omit and add and substitute whatever veggies you like.
OTHER - cream of celery soup (Campbell's) and brown gravy (prepared, heat and serve type).

1 small can of mushroom pieces.

1 packet of dried onion soup mix (Lipton's).

1 - 2 Tblsp. dried oregano

1 - 2 tsp. each, dried basil and tarragon

1 - 2 tsp. garlic powder

salt and pepper to taste

veggie or beef broth, amount will vary

In a large stock pot, brown the hamburger. Drain and return to the pot.

While the hamburger is browning, you can chop up any veggies from the cans that may be too big (the potatoes will need chopped up). For me, my boyfriend likes mushrooms as long as they are in very small pieces, so I always run my knife through them a couple of times. But, be sure to reserve all the liquid from the cans from anything you chop up.

Now, add all the canned items (veggies and soup and gravy) to the pot with the hamburger. Dump in the veggies and all their liquid.

Add the seasonings - onion soup mix, oregano, basil, tarragon, garlic powder. Taste before adding the salt and pepper or you may make it too salty because of the salt in the canned veggies and soup. And totally feel free to use whatever herbs or seasonings you and your family like.

Add enough veggie or beef broth to cover the veggies and fill the pot, if needed, or to make it however thin or thick you like your soup.

Now, turn the burner to high and heat until it boils. Then turn it down and let it simmer 10 minutes. That's it! You just spent 20 minutes making soup that will taste like you spent several hours on.

Add some crusty bread for dipping or some refrigerated breadsticks and you've got a great meal.

I know I have a terrible habit of making incredibly large amounts of things, so I either freeze the leftovers for a couple of weeks or I turn them into other meals. Here's some ideas for this soup for the leftovers:

1. Cook small shaped pasta to package directions. Ladle soup over pasta in individual bowls and top with grated parmesan-romano cheese. Serve with garlic breadsticks and salad and have an "Olive Garden" night. Go online and learn 1 new Italian word to have everyone else learn at the dinner table.

2. Strain out the meat and veggies with a little of the soup. If you like it, add some dill. Put into a casserole dish. Top with stiff mashed potatoes and dot with a little butter. Sprinkle on some more dill, if you want. Bake in the oven until hot and bubbly. If potatoes start to brown to soon, cover loosely with foil. You've just made Shepherd's Pie. Serve with corn bread or something like that. Learn an Irish word to share with the family at dinner.

3. Strain out the meat and veggies with a little of the soup. If you like, add some cilantro. Add a small jar of sofrito sauce (red or green). Heat on stove or in microwave just until hot. Put into a casserole dish. Mix up a package of corn bread mix (Jiffy) according to package directions and spread on top of the meat and veggies. Sprinkle on some more cilantro, if you want. Bake according to corn bread mix package (about 20 min. or so). Serve with chips and salsa. Learn a Spanish word for the family.

4. Use the meat and veggie filling for homemade calzones with refrigerated bread dough.

Or you could try to halve everything to make a smaller batch - maybe use the small/half size cans of veggies and reduce everything else.

Hope this helps someone!