HAMBURGER SOUP
Provided by Ree Drummond : Food Network
Time 45m
Yield 12 servings
Number Of Ingredients 18
Steps:
- 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 green, red and yellow bell peppers. 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.
- Serve with crusty bread!
HAMBURGER SOUP
A delicious conglomerate of beef and vegetables in a rich tomato soup. I made this regularly when my kids were growing up. We ate a lot of ground beef because it was economical. This was an invention of mine while looking for another way to cook hamburger. I served it with cornbread or crackers. It was great!
Provided by jokenmar
Categories One Dish Meal
Time 2h30m
Yield 20-30 serving(s)
Number Of Ingredients 17
Steps:
- In large skillet, brown ground beef with onion, garlic, bell pepper, parsley and celery. Do not drain.
- Pour into a very large pot.
- Add beef bullion cubes and 4 cups water. Bring to a boil.
- Add diced tomatoes, tomato sauce, salt and pepper, and all vegetables.
- Bring to a boil, reduce heat and simmer until potatoes are done.
- Serve with cornbread or crackers.
Nutrition Facts : Calories 149, Fat 4.1, SaturatedFat 1.5, Cholesterol 22.2, Sodium 824.8, Carbohydrate 19.3, Fiber 4.4, Sugar 7, Protein 10.7
BEST EVER HAMBURGER SOUP
Don't be fooled by the title of this soup. It has wonderful flavor and is so hearty that it can be used as the main course along with some homemade bread. It is delicious. I make it a lot in the winter months when we have a lot of snow--it warms you up. You may use rice in place of the barley, or a little of both.
Provided by Mimi in Maine
Categories One Dish Meal
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Brown hamburg in large pan breaking up into medium pieces.
- Drain off excess fat.
- Add the rest of the ingredients.
- Bring to a boil; reduce heat and simmer covered for 1 hour or till veggies are tender.
- If you have any leftover rice, peas, or corn, add them at the end and heat well.
- This soup freezes well as long as there is no potato in it.
CANADIAN HAMBURGER SOUP
This is my favourite recipe from the original Best of Bridge cookbook. I thought it was already posted here at Zaar, but since I can't find it I want to make sure it's included; I've only modified it slightly from the original. It's so easy to make and tastes so great!
Provided by Lennie
Categories Lunch/Snacks
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large dutch oven, brown meat, adding onions and garlic. When meat has lost its pink colour, drain off any excess fat if there is any visible.
- Add all remaining ingredients, turn heat down to low so soup is barely simmering, cover, and let cook for about 2 hours (even longer is fine). After one hour, taste soup and add salt if necessary.
- If you have leftovers (soup freezes well, so consider making the whole pot even if it's a lot for your family), be aware that it tends to thicken when cool. When reheating, I always add a little more beef broth.
Nutrition Facts : Calories 235.9, Fat 9.2, SaturatedFat 3.6, Cholesterol 55.3, Sodium 231.6, Carbohydrate 18.8, Fiber 4.3, Sugar 7.6, Protein 20
HAMBURGER SOUP I
A wonderful mix of vegetables and ground beef . . . great with homemade bread!
Provided by akhowell
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h5m
Yield 8
Number Of Ingredients 12
Steps:
- In a medium skillet, brown hamburger over medium heat. Drain off fat.
- Combine beef, carrots, celery, onions, bouillon, water, tomato sauce, chopped tomatoes, salt, corn, basil, and ketchup in a large stock pot. Bring to a boil. Reduce heat, and simmer for at least 1 1/2 hours.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 16.5 g, Cholesterol 37.3 mg, Fat 7.5 g, Fiber 2.8 g, Protein 13.7 g, SaturatedFat 2.8 g, Sodium 1338 mg, Sugar 7.2 g
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