This week Sunday night at our house was pretty quiet. Just the dogs and me. I had some hamburger I needed to use, so I made Hamburger Soup. This is kind of my own creation, but it originally started with a recipe from Harley and Reagan’s grandma, Maureen.
This is a really (I mean R-E-A-L-L-Y) easy recipe, and it can be changed up very easily depending on personal taste. I threw this batch together in less than 1/2 an hour:
Brown two pounds of ground beef sprinkled with salt in a large sauce pan. You can drain the grease at this point, but I didn’t. I used it to cook the onions and the grease cooked off as the onions cooked. Add two chopped onions and cook until transparent. Add 8 cups beef broth (I didn’t have beef, so I used chicken). Add chopped carrots (4 full carrots – I used about 3 cups of baby carrots), 4-6 chopped potatoes, 1 can black beans, 1 can corn, 1 can diced tomatoes, and 1 cup plain white rice. I added 1 teaspoon ground paprika, 2 teaspoons dried parsley flakes, 1/2 teaspoon basil leaves, and one bay leaf. Bring to a boil, turn to low and let it simmer for an hour or so until the rice is completely cooked. The end product ends up being more of a stew than a soup, it is very thick.
Like I said, it’s really easy to adapt for different tastes – add cumin and cayenne pepper for a spicier soup. When this soup was done and cooled, I put half of it in the freezer for later, but I still had enough left over that Aaron and I will have plenty to eat the next couple days. It’s yummy, enjoy!