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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hamburger Soup Recipe

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This recipe for Hamburger Soup is from Keller Family Cookbook; 3rd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ½ lbs. ground chuck
1 whole large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (14.5 oz) whole tomatoes
3 c. beef stock or beef broth, plus more as needed
1 whole yellow bell pepper, seeded and diced
1 whole red bell pepper, seeded and diced
1 whole green bell pepper, seeded and diced
4 whole carrots, peeled and sliced on the diagonal
5 whole red potatoes, cut into chunks
3 T. tomato paste
½ tsp. Kosher salt (more to taste)
½ tsp. black pepper (more to taste)
2 tsp. dried parsley flakes
½ tsp. ground oregano
¼ tsp. cayenne pepper (more to taste)
Directions:
Directions:
In a large pot over medium-high heat, brown the meat with the onion, celery and garlic. Remove the pot from the heat and drain.

Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 minutes, until potatoes are tender but not overly mushy.

Soup should be somwhat thick, but if you like it more "soupy", add 1 - 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed.

Seve with crusty bread

 

 

 

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