Sunday, 6 July 2014

Hamburger Soup

Hamburger Soup

Hamburger soup, it could only come from America! I discovered it when in Alaska recently and I was browsing through a little community cookbook on the shelves of an op shop. The recipe ( which I've adapted ) serves four but it can easily be multiplied for a crowd.

It's a nourishing homely soup which will warm you up on a cold winter’s day. You can prepare it well beforehand as it tastes even better the next day. Kids love it as much as the adults.

Mince can vary a lot in its fat content, depending on where you buy it. Use prime mince and make sure to drain the fat off after browning to keep this a healthy recipe.

You can be creative with the vegetables, use what you have on hand.


250 gm of mince
1/2 onion (peeled and chopped finely)
1 clove of garlic (peeled and finely chopped)
1 potato (peeled and diced)
1 stalk of celery (sliced)
1 carrot (peeled and sliced)
A handful of green beans ( optional)
1 bay leaf
1 tsp of dried oregano.
1 400 gm can of chopped tomatoes in juice
2 cups of beef stock
1 290 gm can of Wattie’s special creamy tomato soup.


Fry the mince, onion and garlic until the mince is browned.
Drain the mince well to remove as much fat as possible (I do this on several layers of paper towels)
Put in a saucepan with all the other ingredients except the creamy tomato soup
Simmer until the vegetables are done
Add the creamy tomato soup and bring just to the boil again.
Serve with hot garlic bread or warmed rolls.

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