QUICK HAMBURGER SOUP RECIPE
8 ounce(s) beef, extra-lean ground
8 ounce(s) turkey, ground, uncooked
2 medium onion(s), finely chopped
2 carrot(s), coarsely shredded
2 stalk(s) celery, sliced
2 clove(s) garlic, minced
6 cup(s) broth, reduced-sodium beef
29 ounce(s) tomatoes, diced, 2 cans, 14 1/2 ounces each, undrained
1 tablespoon sage, fresh, or 1 teaspoon crushed, dried sage
2 teaspoon thyme, fresh, or 1 teasoon crushed, dried thyme
1 teaspoon rosemary, fresh, or 1/2 teaspoon crushed, dried rosemary
1/4 teaspoon salt
1/4 teaspoon pepper, black ground
2 medium potato(es), chopped
sage, fresh, optional
- In a Dutch oven, combine beef, turkey, onion, carrot, celery, and garlic; cook until meat is brown and onion is tender. Drain off fat. Stir beef broth, undrained tomatoes, 1 tablespoon sage, thyme, rosemary, salt, and pepper into beef mixture in Dutch oven. Bring to boiling; stir in potatoes. Reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables are tender. If desired, garnish with additional fresh sage.
- Thick, rib-sticking, hearty, beefy soup to warm you from the inside out! On a cold day like today in Kitchener, a bowl of homemade Hamburger Soup is a welcomed comfort food in our house.
- You could probably complete this soup in about 50 minutes, adding uncooked pasta, barley or rice in the last 15 to 20 minutes. I prefer to leave the soup lazily simmering on the stovetop for a couple hours to allow the flavours of the simple ingredients (ground beef, canned tomatoes, broth, carrots, celery, onions and seasonings) to meld and turn into a thick and delicious melange.
- One might question whether the end result is really a stew masquerading as a soup, and meant to be eaten with a fork rather than a soup spoon. And if you make the soup with crushed tomatoes instead of diced tomatoes as I have on occasion, you will end up with an even thicker soup! Call it Hamburger Stewp and dig in with a fork, or add broth to thin the mixture a little.
- Instead of thyme, Italian seasoning can be used to flavour the soup. Once fully cooked, check the soup for overall seasoning, adding salt and pepper if you find it necessary.
- Serve Hamburger Soup with bread, buns or biscuits, and add a salad, if you wish. It’s a simple meal perfect for a cold January day.
- This soup freezes well, and as with many soups, it tastes even better the next day!
1 lb (500 g) extra lean ground beef
1 large onion, chopped
2 cloves garlic, minced
3 carrots, thinly sliced (about 1-1/2 cups/375 mL)
3 ribs celery, thinly sliced (about 1-1/2 cups/375 mL)
1/4 to 1/2 teaspoon (1 to 2 mL) dried thyme
1 can (28 oz/796 mL) diced tomatoes
1 cup (250 mL) tomato sauce or 1 can (10 oz/284 mL) condensed tomato soup
4 cups (1 L) beef broth or bouillon
1/2 cup (125 mL) uncooked barley or broken spaghetti
Chopped fresh parsley (optional)
Cook beef, onion, garlic, carrots and celery in a large frying pan or soup pot over medium-high heat until meat is thoroughly cooked, stirring frequently; drain off any fat.
Stir in thyme, tomatoes, tomato sauce, and broth. Bring to a boil. Reduce heat and simmer for 20 minutes to 1-1/2 hours.
Stir in pasta; simmer until pasta is tender, 10 to 15 minutes.
Serve garnished with parsley, if desired.
HOW TO COOK HAMBURGERS :