Prep 30 mins
Cook 1 hr
This is a simple and delicious soup. It's my daughter's favorite "comfort food". She can eat this soup every day for several days and never tire of it.
- 2 1⁄2 lbs ground chuck
- 2 onions, coarsely chopped
- 4 celery ribs, sliced
- 4 beef bouillon cubes (may omit and use beef stock as part of the water )
- 6 large potatoes, peeled and diced in large chunks (more if desired)
- 2 carrots, peeled and sliced (optional)
- water, to cover
- salt and pepper
- In a 6-8 quart soup pot, place all ingredients except for potatoes. Break meat into 1-2 inch chunks. Bring to a boil, reduce heat and simmer gently for at least an hour. Cool soup and place in refrigerator over night. Skim the hardened fat. Add the potatoes and bring to a boil. Cook gently for 30 minute
- ** The beef may be browned, rinsed and then added to soup. This eliminates the need to chill and skim the fat the next day.
I have never had hamburger soup before, but can say this was really good. I fixed the entire amt. we ate some of it the day I fixed it. I used 97% lean 3% fat ground chuck or whatever it is called, so no need to drain fat. In cooking, I put everything in the pot but the potatoes and cooked for 30 minutes, then I added the potatoes and cooked for 30 more minutes, until the potatoes were done. After it cooled I then put in two freezer containers, being only two of us I didn't want to freeze the entire amt. After it was frozen for a few days I took it out, let it un-thaw and placed in a pan and just reheated to warm it up, didn't let it boil, but almost. It was fantastic. But nothing that I would make on a regular basis.