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!


  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.

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