I also call this "dump soup" because you "dump" in whatever you have left in your refrigerator. It is VERY forgiving and you can use almost any meat or vegetable in it. I like to jazz it up by varying the spice blend. You can also thicken it up at the end with a 1/2 cup of cold water and a couple of tablespoons corn starch, well blended, before you add it to the hot liquid. Then it could be served with rice or noodles or biscuits!
- 1 1/2 1 1/2 1/2 pounds lean ground beef
- 1 1 1 small onion, diced
- 1 1 to cup celery, sliced (I like to chop the leaves and add also)
- 8 8 8 cups hot water
- 3 3 3 cups carrots, peeled and sliced
- 3 3 3 potatoes, peeled and diced
- 1/4 1/4 1/4 cup Worcestershire sauce
- 1/4 1/4 1/4 cup soy sauce
- 1 1 oz) can 1 (15 oz) can tomato sauce
- 1 1 1 cup frozen corn
- 1 1 1 cup canned green beans, drained
Preparation time 10mins
Cooking time 45mins
Adapted from google.com
In a large pot, cook hamburger with onion and celery (I like to use a Dutch oven or my combo pressure cooker/crock pot, as I can brown directly and do it all in one pot).
Drain thoroughly and add the 8 cups hot water and the carrots. Cover and bring to a boil.
Remove lid, reduce heat and add potatoes, Worcestershire sauce, soy sauce, and tomato sauce. Simmer until veggies are tender, about 25-30 minutes. Add the corn and green beans and continue to simmer another 5 minutes. Season with black pepper to taste and serve.
NOTE: You can add vegetable stock for a richer flavor. If cooking in the crock pot, leave out the corn and green beans until the last 30 minutes so they don't get soggy. If you want to thicken the soup, add the cornstarch mixture during the last 30 minutes and turn the slow cooker to high. If on the stove, add the corn starch mixture when the corn and green beans are added. Enjoy!