Sunday, November 2, 2008

Hamburger Soup Variations

This recipe is one I adjusted from another, but that one included cabbage and rice – unacceptable to my Beloved Husband. So, those are gone, and can be added back if they are favorites for your family.

This is a very flexible recipe. There’s a wide range of tastes based on which meat, which canned diced tomatoes (or some of your own), which favorite spices, etc., are used. This satisfyingly filling soup makes about 6 servings at about 200 to 250 calories each.
1 pound lean ground beef (or ground venison or beef/venison mixture)
1 cup finely chopped onions
4 small cubed potatoes
1 package small carrots, or large carrots cut to same cube size as potatoes
2/3 cup diced celery
1 can flavored diced tomatoes (we like the Onion/Garlic or the Chili)
½ cup Lentils
½ teaspoon Italian seasoning
1 ½ teaspoons seasoned salt
Garlic powder to taste (or mince one clove and brown with beef/onion)
Pepper to taste
3 beef bouillon cubes or equivalent in granules or soup base
Water to cover

Brown ground beef and onion in a Dutch oven or soup pot sprayed with non-stick cooking spray. Drain off excess fat. Add potatoes, carrots, celery, and tomato sauce. Bring to a boil.

Add lentils, seasonings, bouillon, and water. Cover and simmer for 50 minutes – checking and adding water as level lowers. For additional guests, and a touch of sweetness, add a can of whole kernel corn ten minutes before serving.

Ladle Hamburger Soup into bowls and sprinkle with grated sharp cheddar -- or the cheese of your choice – still another variable.

1 comment:

  1. Ooo, I like the idea of cabbage and rice, seems like it would have a cabbage roll soup feel.