Saturday, February 14, 2009

Hamburger Soup

I haven't been feeling too good lately, suffering from a lovely sinus infection, so the home cooking has been a bit minimal. But the other night I called my mother-in-law to get her recipe for Hamburger Soup. It just sounded good. It was easy to make, and I just used what I already had in my pantry. And what goes fabulously with a nice, warm bowl of soup? Bread sticks, of course!Hamburger Soup

In a skillet, brown 1 lb. of ground beef. Drain excess grease.

In a large soup pan, add:
  • One tall can (46 oz.) of tomato juice
  • One can water
  • 2 cups shredded cabbage
  • Cooked meat
  • 2 T. dried onion
  • 5 beef bouillon cubes
Then add any other veggies you have on hand. I added about 2 cups of frozen mixed veggies (corn, peas, green beans, and carrots). You could also add diced potatoes, mushrooms, bell peppers, you name it.

Bring to a boil, then reduce to a simmer. Cook for at least an hour so the flavors can blend. You could also put everything in a crock pot for a few hours.

When we ate leftovers for lunch the next day, we added some Parmesan cheese on top, very tasty!

2 comments:

  1. Glad your soup turned out. The recipe should say one large can (I think it's 46 oz) tomato "juice". Did you put the bouillon cubes in? It sure looks good.

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  2. Oh yeah, thanks for the reminder! I fixed the recipe. :)

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