Vegetable Beef Soup (With Cinnamon Rolls)

Ingredients

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For Soup:

• 2 pounds hamburger meat
• 1 huge tbsp jarlic or 6 cloves garlic diced
• 2 onions diced
• 2 14 oz cans of fire roasted tomatoes
• 6-8 carrots sliced
• 4 diced potatoes
• Salt & Pepper to taste
• Garlic powder to taste (1 tbsp or more)
• 2 tsp italian seasoning
• 2 cups beef stock
• 2 cups water
• 2 cups frozen or fresh corn
• 2 cups frozen lima beans
• 2 tbsp brown sugar
• 1 dash hot sauce
• 2 bay leaves
• 1/2 tbsp better than boillion roasted garlic
• 1/2 tbsp of flour mixed with 1/2 tbsp water (to thicken soup)

For cinnamon rolls:

• 2 cans of grand's cinnamon rolls
• 1 cup heavy whipping cream
• .5 tsp ground cinnamon
• 1/2 stick of butter
• 3/4 cups brown sugar

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Instructions

Soup:

• Brown hamburger meat in pan and drain the grease
• Add onions and saute til translucent
• Add garlic, fire roasted tomatoes, carrots, and potatoes to pot
• Give a good stir to mix
• Pour beef stock and water on top, bring to a simmer
• Add in corn and lima beans
• Add in salt and pepper to liking, garlic powder, italian seasoning and better than boullion roasted garlic
• Add in brown sugar
• Add in bay leaves
• Stir and let simmer for 20 minutes
• To thicken, add the roux you made with flour and water once soup is fully cooked
• After tasting, add hot sauce to your liking

Cinnamon Rolls:

• Preheat oven to 375
• Add whipping cream to a oven safe dish and set aside
• Add butter to microwave safe dish and melt
• Add cinnamon and brown sugar to melted butter, stir to combine
• Add the uncanned cinnamon rolls to the dish with the heavy whipping cream, place them on top
• Spoon the butter mixture on top of each cinnamon roll
• Bake at 375 degrees for 45-55 minutes
• Remove from oven and add provided cream cheese icing on top

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Serve together hot and enjoy!

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