Hamburger Soup

Cold, wet and late getting home Monday night. First, build a fire, then all else will fall in place. Dinner needs to be hot and quick. Hamburger Soup. This is from my mother; it was an easy way to feed a house full of children. This recipe uses all my pantry/freezer items I keep on hand. I took a chance, as my first posting being such a humble offering as this. The bottom line: Food is love, and this is uncomplicated and plentiful, as both should be.

1 pound ground beef (Chuck)

1 tablespoon fresh rosemary, minced

1/2 cup frozen diced onion*

2 tablespoons olive oil

1 28 oz. can petite dice tomatoes with juice

2 dried bay leaves

1 1/2 cups cooked jasmine rice

2 cups frozen mixed vegetables
(or 1 cup chopped fresh carrots, 1/2 cup celery, 1/2 cup frozen baby peas)

1/2 cup white or red wine, whichever is open, or you are willing to part with

Chicken stock (or water and one large bullion cube) enough liquid to cover

  • Saute the diced onions, rosemary and ground beef until the onions are soft and the beef is no longer pink.
  • Add the petite dice tomatoes and stir.
  • Add everything else. Cover with the chicken stock or water and bullion and bring to a boil.
  • Reduce to a simmer, stirring occasionally until the vegetables are tender, 20 minutes or so..
  • Adjust the seasoning with salt and pepper

Add good bread and butter, and dinner is served!

*once you start using this short cut, you will wonder where they have been your whole life.


8 thoughts on “Hamburger Soup”

  1. Emily! We just discovered your wonderful blog on FB. I made your Hamburger Soup tonight and it was a huge hit with all the Coopers. We look forward to many more delicious posts. xo

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