This is my favourite recipe from the original Best of Bridge cookbook. I thought it was already posted here at Zaar, but since I can't find it I want to make sure it's included; I've only modified it slightly from the original. It's so easy to make and tastes so great!
In a large dutch oven, brown meat, adding onions and garlic. When meat has lost its pink colour, drain off any excess fat if there is any visible.
2
Add all remaining ingredients, turn heat down to low so soup is barely simmering, cover, and let cook for about 2 hours (even longer is fine). After one hour, taste soup and add salt if necessary.
3
If you have leftovers (soup freezes well, so consider making the whole pot even if it's a lot for your family), be aware that it tends to thicken when cool. When reheating, I always add a little more beef broth.
We love this soup. My Mom made it fwhen I was a kid from the Company's Coming cookbook--that was about 30 years ago! I lost my CC cookbook 2 years ago when we moved so I went searching on Food.com and found it! Thanks for posting. Great fall and winter feast, especially with homemade bread. YUMMMM
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This is an awesome Hamburger soup recipe!!
I have made this soup for years.
I follow the recipe to a tee.
Always comes out great!
And very simple to make!
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