Hamburger Soup Recipe

By á-6416

Ingredients

• 1 pound lean ground beef (or ground venison or beef/venison mixture)
• 1 cup finely chopped onions
• 1 clove garlic, minced (or garlic powder added with seasonings)
• 4 small cubed potatoes
• 1 package small carrots, or large carrots cut to same cube size as potatoes
• 2/3 cup diced celery (can use less)
• 1 can flavored diced tomatoes (we like the Onion/Garlic or the Chili)
• 1/2 cup Lentils
• 1/2 teaspoon Italian seasoning
• 1 1/2 teaspoons seasoned salt
• Garlic powder to taste (or mince one clove and brown with onion)
• Pepper to taste
• 3 beef bouillon cubes or equivalent in granules or soup base
• Water to cover

Preparation

Step 1

Brown the onion (and garlic) in a soup pot, using very little oil/butter. Brown hamburger meat in same pot. Drain off excess fat. Add potatoes, carrots, celery, and tomato sauce. Bring to a boil.

Add lentils, seasonings, bouillon, and water. Cover and simmer for 50 minutes – checking often and adding water as level lowers. For additional guests, just add a few more of your favorite ingredients, and for a touch of sweetness, add a can of whole kernel corn ten minutes before serving.

Ladle soup into bowls and sprinkle with grated sharp cheddar — or the cheese of your choice.
Freezing Directions:

Allow to cool. Freeze. To serve: Thaw. Reheat on stove, in microwave or in slow cooker.