Recipe by Kumama Chef 579262
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.
Top Review by Jacqueline in KY
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.
- 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
Directions See How It's Made
- 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.