Sunday, October 5, 2014

Hamburger Soup

This soup is easy to make and is flavorful full of veggies and herbs

In this bowl are most but not all of the veggies I added:
  • 1 cup of diced onion
  • 1 medium size carrot, chopped
  • 1 small yellow squash, cut in half moons
  • 1 large celery stalk, diced
  • 2 cups frozen corn (I prepped earlier in the season)
  • 4 medium baby portabella mushrooms
  • 1 1/2 lbs ground beef
  • 14 small garlic cloves, whole
  • 3 sprigs of dill
  • 5 sprigs of thyme
  • 1/4 cup chopped parsley
  • 1 tablespoon Beef Base (diluted in 2 cups of warm water)
  • 6 cups water
  • 1 teaspoon Mrs. Dash Original (salt substitute)
  • 1 teaspoon Paul Prudhomme's Magic Seasoning Blend - Toasted Onion & Garlic
  • 2 teaspoons of fresh cracked black pepper

Ground beef 90% lean, sauteed, drained and removed from pot

In the same pot, sauteed all the veggies and herbs 

Add Beef Base (2 cups) + 8 additional cups of water then add all the seasoning. Bring to boil then lower to simmer for 45 minutes.

Dress with some fresh parsley and a couple of dashes of hot sauce, enjoy with crusty bread or just on it's own.

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