Hamburger Soup
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 453.59 g lean hamburger
- 1 onion, finely diced
- 2 garlic cloves, minced
- 946.36 ml beef stock
- 396.89 g can diced tomatoes
- 4.92 ml italian seasoning (optional)
- 118.29 ml quick-cooking barley or 118.29 ml small-size pasta
- 226.79 g box frozen peas and carrots
- 453.59 g can diced potatoes, rinsed and drained
directions
- Break up the hamburger and cook in skillet. Make sure that it cooks long enough that some of it becomes dark brown and sticks to pan. (this is the Maillard reaction, and it makes food taste 100 times better!).
- Remove meat and drain off fat if there is more than a tablespoon or so.
- Place meat in a soup pot, and place skillet back on stovetop.
- Add onion, and cook, sort of stirring up any brown bits on bottom of pan. Cook 3-5 minutes, til translucent.
- Add garlic and cook just until it is fragrant - about 1 minute.
- Add a splash of beef broth to completely deglaze the pan. Then add onions and the liquid to soup pot.
- Add remaining stock, tomatoes (juice and all), seasoning if using and barley to pot. Cook until barley is done - about 10 minutes.
- Add peas and carrots, and potatoes to pot. Cook until heated through, about 5 minutes.
- Enjoy!
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RECIPE SUBMITTED BY
MJaz9053
Frederick, 60
<p>I am a mother and a wife - a psychology student, married to a German man. We are both very sensual, and we love to eat, to cook, to taste and enjoy. I do most of the cooking, but he is my sous chef, and when I don't feel like cooking he can whip up a few mean dishes to get my enthuasism going.</p>
<p>Besides cooking, I love love LOVE my computer - doing research, reading about true crime and scanning cooking and crafting blogs.</p>
<p>Life is good!</p>