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Hamburger Soup Recipe

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This recipe for Hamburger Soup, by , is from Lehn and Friends Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lynn Craig


1 tbl extra virgin olive oil
1+ lbs hamburger
1 (14.5 oz) can (Italian, if you like) diced tomatoes with juice
2 tbl tomato paste
1 sm can tomato sauce
2 cans consommé +
2 cans water
4 cloves garlic, minced
1 small to medium onion, chopped
2 medium carrots, sliced
2 stalks celery, sliced
2 medium yukon gold potatoes, peeled and cut into 1/2" cubes
1 tsp Italian seasoning
1/2 c frozen corn
1 tsp yellow mustard
(**1/2 tsp tabasco for heat)
salt and pepper to taste
(**can added sliced zucchini, cabbage, kidney beans)
1 (10-15 oz) can kidney beans

In a large pot over medium high heat, heat oil. Add ground meat and cook, breaking up with a spoon, until golden, about 8 minutes. Season with salt and pepper. Using a slotted spoon, remove beef to a plate.

Add the onion, potatoes, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Add tomato paste and cook, stirring, 1 minute.

Return the beef to the pot. Pour in consommé and diced tomatoes, with juices, stir to combine. Add the Italian seasoning and bring to a boil. Cook until potatoes are tender, about 10 minutes.

Stir in corn and mustard and cook until warm, 1 minute more. Season with salt and pepper to taste.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Add some delicious bread for dunking and you are set.




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