Hamburger Soup
When it’s chilly, I serve my family warm and hearty bowls of this hamburger soup. This is a great dish to make for a crowd, or make it on the weekend and eat it all week. You can also spice it up a bit by adding some chile or cayenne powder.
If you have other veggies that need to be used up, this soup is the perfect place to put them. Zucchini, sweet potato, beans? Put ‘em in the pot! You can also serve the soup over leftover rice or pasta.
This recipe was modified from the Food Network
#GlobalApron - Week 35. Potato, Onion
#Dinner #Lunch #Healthy #Autumn #Fall
Hamburger Soup
When it’s chilly, I serve my family warm and hearty bowls of this hamburger soup. This is a great dish to make for a crowd, or make it on the weekend and eat it all week. You can also spice it up a bit by adding some chile or cayenne powder.
If you have other veggies that need to be used up, this soup is the perfect place to put them. Zucchini, sweet potato, beans? Put ‘em in the pot! You can also serve the soup over leftover rice or pasta.
This recipe was modified from the Food Network
#GlobalApron - Week 35. Potato, Onion
#Dinner #Lunch #Healthy #Autumn #Fall
Cooking Instructions
- 1
Gather the ingredients.
- 2
Chop the onion, bell peppers, and celery.
If you prefer larger chunks of onion or pepper, cut them to the size you like.
- 3
Peel and slice the carrots. Peel and cut the potatoes into chunks.
- 4
In a large skillet, heat a few teaspoons of olive oil and fry the ground meat over medium heat until it is done.
I used a frying pan and a big pot simultaneously to save time.Note: I used about 1.2 lb 85% lean beef and 1 lb 93% lean turkey today.
- 5
Drain the meat to eliminate excess fat and to prevent the soup from being too greasy.
- 6
Wipe out the skillet, then add a few teaspoons olive oil. Fry the onion over medium-low heat.
Repeat this process for the bell peppers and celery, moving them to a big pot when they’re slightly softened.
- 7
Add the garlic to the veggies and fry for about 1 minute over medium-low heat.
Then, add the oregano, salt, pepper, and onion soup mix. Stir well.
- 8
Add the tomatoes and their juices, potatoes, carrots, beef broth, tomato paste, parsley, and Worcestershire sauce.
Add back the drained meat and stir well.
- 9
Increase the heat and bring to a boil, then reduce heat to a simmer. Cover, and let simmer for 15 to 20 minutes until the potatoes and carrots are just tender.
- 10
During the last 5 minutes of cooking, add the corn. Cover the pot again and simmer until the corn is fully cooked.
- 11
The soup will be pretty thick. Add more water if you like a thinner soup.
Taste and adjust the seasonings as needed. I added another teaspoon of kosher salt at this point.Serve with crusty bread or cornbread. You can also top it with a little cheese, if you like.
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