Vegetable Hamburger Soup
• 1 to 1-1/2 pounds ground beef
• 1 cup sliced or chopped celery and some chopped celery leaves
• 1 small to medium onion, chopped (to taste)
• 2 cups cubed raw potatoes
• 2 medium carrots, sliced thin
• 1/4 cup raw rice (1/3 cup for a thicker soup)
• 2 small cans tomato sauce
• 6 cups water
• 1 to 2 teaspoons salt
• Dash of pepper (or more, to taste)
Put the ground beef in the soup pot. Cook over low heat until it loses its red color. While the beef cooks, prepare the vegetables.
When the beef is ready, pour off any grease. Add the vegetables, tomato sauce, rice, water, and seasonings. Stir. Bring the mixture to almost a boil and then reduce the heat to medium. Stir occasionally.
Cook for an hour or more until the vegetables are tender.
Boy, has it been cold, and if the weather forecast is correct we’re in for some more frigid temperatures this weekend.
I don’t know about you, but as far as I’m concerned, there’s nothing that hits the spot than a pot of hot homemade soup when it’s cold outside. The soup smells so good when it’s cooking, too.
This week’s recipe is one that I have featured in this column before, in 2007, but it’s so good that it’s worth repeating. Not only is the soup delicious, but its ingredients are those that you probably have in your refrigerator and pantry.
This is one of our favorite recipes.
To make “Vegetable Hamburger Soup”, you will need: 1 pound to 1-1/2 pounds of ground beef, 1 cup of sliced or chopped celery (and some chopped celery leaves, too), one small to medium chopped onion (to taste), 2 cups of cubed raw potatoes, 2 medium carrots (sliced thin), 1/4-cup of raw rice (instant rice works fine), 2 small cans of tomato sauce, 6 cups of water, 1 to 2 teaspoons of salt, and a dash of pepper (or more if you like pepper as much as we do).
The original recipe called for 1-1/2 pounds of ground beef, but I usually use 1 pound because I don’t want to have a 1/2-pound of ground beef left over.
Notice that, as with any recipe, you can add or subtract ingredients to make it your own.
Put the ground beef in the soup pot and cook it over low heat until the meat loses its red color. While it cooks, chop up the vegetables.
When the meat is ready, pour off any grease. Then add the vegetables, tomato sauce, water, and seasonings. Stir.
Bring to almost a boil, reduce the heat to medium, and cover the pot. Stir occasionally. Cook for an hour or more, until the vegetables are tender.
For a thicker soup, use 1/3 cup of rice. Add water if you want a thinner soup.
Serve with hot bread. Yum!
This week Ginger Osborn of Craig called. She has a recipe for mincemeat made with fruit. As soon as I receive the recipe from Ginger, I’ll feature it in a column.
Does anyone else have recipes or stories about mincemeat? What about soup recipes?
If you have any recipes you’d like to share with readers, please call me at 824-8809 or write to me at P.O. Box 415, Craig, CO 81626.
Copyright Diane Prather, 2013