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Here’s another delicious soup for a cold day.   We have this a couple of times a month during the winter. The kids and hubs just love it and the aroma of it cooking during the day will have you drooling by the time supper arrives.

Adapted from: Mable Hoffman’s Crockery Cookery

Hamburger Soup

1lb – lean ground beef
1/4 tsp – pepper
1/2 tsp – dried oregano
1/4 tsp – dried basil
1/4 tsp – seasoning salt
1 pckge – dry onion soup mix
3 cups – boiling water
1 can – tomato sauce (8 oz)
1 tbsp – soy sauce
1 cup – celery, chopped
1 cup – carrots, sliced
1-2 cup – macaroni (or any small pasta), cooked & drained
1/4 cup – parmesan cheese (or more)
2 tbsp – fresh parsley, chopped (optional)

1. Brown ground beef in pan & drain.  Place in slow cooker.  Add in pepper, oregano, basil, salt and dry soup mix. Stir well. Add tomato sauce, soy sauce, celery and carrots. Stir again.

2. Add water, cover and cook on Low 6-8 hours.  Sprinkle with parsley just before serving.  Ladle into soup bowls, mix in some macaroni and a good sprinkling of parmesan. We also enjoy fresh cracked black pepper on top.

If you like you can get your soup ready the night before (step 1) and let it sit in the fridge overnight. This also helps the flavours to marinate and blend. The next morning continue on with step 2.

Note:  We do not cook the pasta in the soup but instead separate and add it individually to each soup bowl.  Otherwise we’ve found pasta that sits in soup (leftovers) absorbs all the broth.

In the photo we served the soup with Tandoori Naan topped with cheese.

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