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Apr 15, 2006

Category:Soups and Stews
Cuisine:American
Prep Time:Less than 30 min

Hamburger Soup

  1. 2lb ground beef
  2. 1 lg brown onion chopped
  3. 3 cloves garlic crushed
  4. 1 lg can diced tomatos
  5. 1 lg can tomatoe sauce
  6. 4-5 stalks celery washed and cut to 1/2" peices
  7. 4-5 carrots, scrubbed and sliced 1/2" peices
  8. 3-4 med russet potatos, scrubbed and diced 1/2' approx.
  9. 1/2 head roughly chopped cabbage
  10. 10 or so beef bullion cubes
  11. Salt and pepper to taste
  12. itallian seasoning - to taste*
  13. Swansons chicked broth and water


Use enough olive oil to bearly cover the bottom of a dutch oven or large stew or stock pot. In it saute your chopped onion and garlic then brown the hamburger in it until crumbly and drain. Add carrots, celery and potatos and mix it up. Next is the tomatos and sauce, bullion and cabbage and mix a bit. Next is the itallian seasoning, I use a good 3 TBS crushed as fine as you can, either by hand or in a morter and pestel. Now for the broth and water, I prefer to use Swanson's chicked broth and a bit of water (use as much or little that you prefer) to cover ingredients. You may use just water or just chicken broth both ways work. Of course, salt and pepper to taste. Now bring to a boil and reduce heat to just a little above simmer, cover and cook it until you can cut a larger carrot and/or potato KIND of easily. Approx. 30 - 40 minutes. I like to serve it with garlic toast and maybe a green salad. Enjoy!

Visibility: Everyone
Posted: Saturday April 15, 2006, 7:27 am
Tags: hamburger veggiesfavorite [add/edit tags]

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Michelle Caldwell
female, age 61, married, 3 children
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