Hamburger soup Recipe
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Category: |
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Ingredients: |
Ingredients: 2 pounds ground chuck. (Or less I used 1/2 this amount)
3 cloves garlic, minced
2 stalks celery, diced
1 large onion, diced
3 cups beef stock or broth, plus more if needed
One 14.5-ounce can whole tomatoes
1 can tomato paste
1 can tomato sauce
2 teaspoons dried parsley flakes
1/2 teaspoon ground oregano
1/2 teaspoon kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
1/4 teaspoon cayenne pepper, or more to taste
5 red potatoes, cut into chunks
4 carrots, peeled and sliced on the diagonal
1 to 1 1/2 cup chopped cabbage
Any mix of the following vegetables approx 2 cups total
Frozen green beans, corn or peas or
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
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Directions: |
Directions:In a large pot over medium-high heat, brown the meat with the garlic, celery and onions. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
Return the pot to the heat and add the beef stock, tomatoes, tomato paste, parsley, oregano, salt, black pepper, cayenne, potatoes, carrots and any vegetables you want. Stir to combine, then bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are tender but not overly mushy, 15 to 20 more minutes. The soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust the seasonings, adding more salt, black pepper or cayenne if needed. |
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Personal
Notes: |
Personal
Notes: Mom did not have written recipe. This is similar but she always added cabbage. Also, I don't think she added peppers. But would other vegetables, green beans, peas, corn.
Made this today and substituted a lot. Added a tomato sauce and and paste.
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