A quick look at this week’s weather map confirms what most of us already know: autumn has actually, finally, arrived. Daytime temperatures are in the fifties in most parts of the country, with the mercury even lower dropping as the evenings approach (not that many thermometers still use mercury, of course).
That means you need a coat, some hot tea/coffee/chocolate, and a good warm, filling meal that will fight back the cold. Enter Hamburger Soup! You choose to make this “meal in a bowl” using Zaycon Fresh 80/20 Ground Beef for a full flavored soup, just remember not to skip the step about draining any excess fat after browning the meat. For a healthier option, choosing our 93/7 Lean Ground Beef means less fat to drain and still promises plenty of deliciousness with a broth that will be slightly thinner.
Or if you got a case of both of our fine beef blends (and yes, this is a bit crazy), you could blend the two! Either way, a tasty, nutritious meal is just a bit of prep away, and likely without a trip to the grocery store, either.
Hamburger Soup - Thanks to Ree from www.thepioneerwoman.com
What You Need:
- 2 pounds Zaycon Fresh Ground Beef
- 1 whole large onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounce) can whole tomatoes
- 3 cups beef stock or beef broth, plus more as needed
- 1 whole yellow bell pepper, seeded and diced
- 1 whole red bell pepper, seeded and diced
- 1 whole green bell pepper, seeded and diced (you can use any peppers, of course, color does not have to vary!)
- 4 whole carrots, coined
- 5 whole red potatoes, cut into chunks
- 3 tablespoons tomato paste
- 1/2 teaspoon kosher salt (more to taste)
- 1/2 teaspoon black pepper (more to taste
- 2 teaspoons dried parsley flakes
- 1/2 teaspoon ground oregano
- 1/4 teaspoon cayenne pepper (more to taste)
What You Do:
- In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic.
- Remove the pot from the heat and drain off as much fat as you can.
- Return the pot to the heat and add the rest of the ingredients.
- Stir to combine, then bring to a boil.
- Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.
- Soup should be somewhat thick, but if you’d like it to be more “soupy,” add 1 to 2 cups more broth OR hot water and heat through.
- Taste and adjust seasonings, adding more salt if needed.
- That’s it! Enjoy!
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