"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Hamburger Soup Recipe

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This recipe for Hamburger Soup, by , is from The Gray Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Gray Beckerich
Added: Tuesday, October 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 fresh carrots peeled and sliced
small cabbage shredded
1 onion chopped
1 lb. fresh string beans cut in 2" pcs
olive oil.
1 pkg. frozen corn
2 pints fresh mushrooms sliced
2 qts. beef stock
2 average sized cans diced tomatoes
4 cloves minced garlic
red pepper flakes to taste
kitchen bouquet to taste
salt and pepper to taste
3 Bay leaves
1-1/2 lbs. hamburger seasoned with garlic salt and pepper

Directions:
Directions:
- Put carrots and beans on cookie sheet and sprinkle with olive oil and salt and pepper - bake in 400
- Shred cabbage and fry with onion in olive oil until slightly browned and limp
- Brown mushrooms
- Heat broth and diced tomatoes, add herbs and seasonings to taste
- Add vegetables
- Shortly before serving, add browned hamburger and heat through
Adjust seasoning to taste - add some kitchen bouquet for added depth of flavor (a little goes a long way)

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Originally I used frozen vegetables, except for the carrots - any assortment you prefer will do. It's a good idea to thaw them first and drain off the water before adding to soup.

 

 

 

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