Hamburger Vegetable Soup

Hamburger veggie soupIngredients:

2 pounds ground beef, 93% lean
1 medium yellow or sweet onion, chopped
1/2 red or green bell pepper, rinsed, deveined, and chopped
8 oz mushrooms, rinsed, dried, and sliced thickly
4 garlic cloves, minced
1 1/2 t powdered garlic
1 t thyme
1/2 t paprika
1/4 t ground black pepper
1 (15 oz) can diced tomatoes
2 cups fresh green beans, snapped into 1-2” lengths
4 cups beef stock, low sodium
Pinch of salt, to taste
Hot red pepper flakes, to taste

Spoon Mage™ Note:

Yes, I use both fresh and powdered garlic. They bring different elements to the dish. Try it!

If you don’t have fresh green beans, you may substitute 2 cups of frozen cut green beans that have been thawed.

The hot pepper flakes, or you could use a pinch of cayenne, do not add heat. In this dish, they replace extra salt. If you are a salter, hold off on that until about midway through the cooking of the beans.

This is a great basic soup. Use it as a starter and add the veggies that may otherwise go to waste. Potatoes are wonderful as are carrots. Spinach is excellent as well.

Directions:

In a large pot set over medium-high heat, sauté the ground beef until the meat is hot and starting to cook.

Add the onion, bell pepper, and mushrooms. Stir and continue to cook until the mushrooms exude their liquid and the veggies are soft.

Carefully drain off all but two tablespoons of accumulated fat.  How much fat you have will depend upon the percentage of fat in the beef.

Return the pot to the burner, reduce to medium, and add the garlic cloves. Stir frequently, for about 5 minutes. The garlic needs to cook a bit, but not brown.

Add the powdered garlic, paprika, thyme, and black pepper. Stir frequently for 2 minutes.

Add the tomatoes, green beans, and stock. Bring to a low simmer and cover.

Cook at on low at least half an hour or until the green beans are tender.

This flexible soup can stay on the stove, covered and on a very low heat setting, for much longer and be just fine.

Taste the broth after 30 minutes and adjust the seasonings, adding salt or a dash or three of hot red pepper flakes to suit you.

Serve with fresh biscuits or warm bread. The soup is even more fantastic the next day. Enjoy.

 

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