"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Keith's Hamburger Soup Recipe

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

Contributor:  
Contributor:  
Keith Tongen
Added: Friday, July 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. lean Ground Beef
2 qt. Water
1 can 15-26 oz. diced tomatoes
1 c. Celery (chopped)
1 c. Carrots (chopped)
3 tbsp. Minced Onions or 1/2 c.Onion (chopped)
1/3 c. Quick Cook Barley or 2 c. chopped potatoes
1 c. other veggies (any type) (optional)
4 oz. can lima beans (optional)
2 tbsp. Beef Bouillon or 2 cubes
1 tsp. Salt
1/4 tsp. Celery salt
1 Dash chili powder (optional)

Directions:
Directions:
Brown the meat in a soup kettle. Add water, tomatoes, Celery, Carrots, Onion, Barley (or potatoes), other veggies, bouillon and spices.
Bring to boil, turn down & simmer approx. 25 min, till barley and veggies are tender. Add water or extra broth to make 3 1/2 - 4 qt. of soup, bring back to boil again. Stir occasionally. It is ready at this point but remember soup is always better the longer it simmers or even the next day. This soup is actually fairly quick and easy.

Number Of Servings:
Number Of Servings:
makes appox. 4 qt.
Personal Notes:
Personal Notes:
This Recipe is very special for us. It was made with the help of a close friends' Grandmothers recipe but adapted by Keith and Jane. The Celery salt has come to be a household joke. Our family has made this soup to be used at Grace Lutherans' Ash Wednesday Youth Suppers for many years. For fun Keith always adds a couple of peanuts 5 min. before serving, the ones who find the peanuts get a quarter. If you need the large recipe Just give us a call, it makes a large roaster and more.

 

 

 

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