Hearty Hamburger Soup
Becky Johns
A friend brought me this soup after I had a baby and she gave me the recipe. Craig does not like chili so we often have this instead on Halloween. Some people have been known to put a little catsup on the top of their serving. This is one of the three soups we serve on Christmas Eve for our Soup and Bread Buffet. Children love this and look at all those carrots they eat!
1 lb. ground beef, browned
2 (28 oz.) cans diced tomatoes (I use Cento brand)
3 cups of water
2 medium onions, chopped
1 bag of large carrots, peeled and chopped (probably a dozen or so carrots)
4-6 celery sticks, chopped
1/4 cup catsup
2 Tbsp. beef bouillon
2 tsp. Lawry's Seasoned Salt (secret ingredient that makes this delicious)
1 tsp. dried basil
1 bay leaf
1/4 cup of rice or pearl barley
Brown the beef in a large pot and drain the grease well, blot with paper towel held in tongs to absorb grease from meat. Add the canned tomatoes and water to the pot. Peel carrots, cut into large pieces and mince in the food processor; add to the meat. Peel the onion and cut into six sections, wash the celery and cut stalks into 6 pieces. Without rinsing the bowl from doing the carrots, mince the onion chunks and celery chunks; add to the pot.
Add all the remaining ingredients: catsup, beef bouillon, Lawry's Seasoned Salt, dried basil, and bay leaf. Simmer for 2 hours on the stove top, or 4-6 hours on high in a crock pot.
Add rice or pearl barley the last half hour of cooking on the stove; or add it the last hour of cooking on high in the crock pot.
A friend brought me this soup after I had a baby and she gave me the recipe. Craig does not like chili so we often have this instead on Halloween. Some people have been known to put a little catsup on the top of their serving. This is one of the three soups we serve on Christmas Eve for our Soup and Bread Buffet. Children love this and look at all those carrots they eat!
1 lb. ground beef, browned
2 (28 oz.) cans diced tomatoes (I use Cento brand)
3 cups of water
2 medium onions, chopped
1 bag of large carrots, peeled and chopped (probably a dozen or so carrots)
4-6 celery sticks, chopped
1/4 cup catsup
2 Tbsp. beef bouillon
2 tsp. Lawry's Seasoned Salt (secret ingredient that makes this delicious)
1 tsp. dried basil
1 bay leaf
1/4 cup of rice or pearl barley
Brown the beef in a large pot and drain the grease well, blot with paper towel held in tongs to absorb grease from meat. Add the canned tomatoes and water to the pot. Peel carrots, cut into large pieces and mince in the food processor; add to the meat. Peel the onion and cut into six sections, wash the celery and cut stalks into 6 pieces. Without rinsing the bowl from doing the carrots, mince the onion chunks and celery chunks; add to the pot.
Add all the remaining ingredients: catsup, beef bouillon, Lawry's Seasoned Salt, dried basil, and bay leaf. Simmer for 2 hours on the stove top, or 4-6 hours on high in a crock pot.
Add rice or pearl barley the last half hour of cooking on the stove; or add it the last hour of cooking on high in the crock pot.
Comments
Post a Comment