Hamburger Soup

Tuesday, July 26, 2016

Hamburger Soup

July 26m 2016

Yield: 8 servings

Prep time: 15

Cook time: 45

Total time:


2 lbs. ground sirloin (chuck if you prefer)

1 large onion, diced

3 stalks celery, diced

3 cloves garlic, minced

1 14oz can San Marzano plum tomatoes

1 red bell pepper, diced

1 green bell pepper, diced

1 carton beef stock

4 carrots, diced

5 red potatoes (medium sized) diced

3 tbsp tomato paste

2 tsp salt

1 tsp pepper

2 tsp parsley

1 tsp oregano



In a large Dutch oven, place over medium heat and add a drizzle of olive oil.  Brown the meat with the celery, onion, and carrots for about 10 minutes or until the celery is starting to soften.  Add the garlic and cook for an addition minute.  Use whatever method you prefer to remove excess fat, OR cook until the meat is browned and all the juices have evaporated.


Add the tomato paste and smear it across the bottom, then using your hands, crush the whole tomatoes as you put them in so they are reduced in size to very small chunks, then the beef stock, bell peppers, potatoes, salt, pepper and spices.  Stir well, then bring to a boil.


Cover and simmer slowly for 45 minutes.  Taste and adjust seasonings if necessary.  I added some green beans to this recipe also.


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