HAMBURGER POTATO SOUP RECIPE RECIPES

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HAMBURGER SOUP RECIPE | REE DRUMMOND | FOOD NETWORK



Hamburger Soup Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 45 minutes

Cook Time 25 minutes

Yield 12 servings

Number Of Ingredients 18

2 1/2 pounds ground chuck
3 cloves garlic, minced 
2 stalks celery, diced 
1 large onion, diced 
3 cups beef stock or broth, plus more if needed 
One 14.5-ounce can whole tomatoes 
3 tablespoons tomato paste 
2 teaspoons dried parsley flakes 
1/2 teaspoon ground oregano 
1/2 teaspoon kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste 
1/4 teaspoon cayenne pepper, or more to taste
5 red potatoes, cut into chunks 
4 carrots, peeled and sliced on the diagonal 
1 green bell pepper, seeded and diced 
1 red bell pepper, seeded and diced 
1 yellow bell pepper, seeded and diced
Crusty bread, for serving

Steps:

  • In a large pot over medium-high heat, brown the meat with the garlic, celery and onions. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
  • Return the pot to the heat and add the beef stock, tomatoes, tomato paste, parsley, oregano, salt, black pepper, cayenne, potatoes, carrots and green, red and yellow bell peppers. Stir to combine, then bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are tender but not overly mushy, 15 to 20 more minutes. The soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust the seasonings, adding more salt, black pepper or cayenne if needed.
  • Serve with crusty bread!

BEEFY SWEET POTATO SOUP RECIPE: HOW TO MAKE IT



Beefy Sweet Potato Soup Recipe: How to Make It image

I hate being cold, but one of the best remedies for that is warm soup. I took my mother’s water-based vegetable soup recipe and worked with it to make the flavors richer. The meat and veggies in this dish are the perfect cure for a cold night and a hungry family. —Lisa Cooper, Leander, Texas

Provided by Taste of Home

Categories     Lunch

Total Time 01 hours 50 minutes

Prep Time 20 minutes

Cook Time 01 hours 30 minutes

Yield 4 quarts.

Number Of Ingredients 15

1/4 cup olive oil, divided
2 pounds beef sirloin tip roast, cut into 1/2-inch cubes
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
2 cups finely chopped sweet onion
2 medium sweet potatoes, cut into 1-inch pieces
2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
3 fresh thyme sprigs
2 fresh rosemary sprigs
1 carton (32 ounces) beef broth
4 cups fresh green beans, trimmed and cut into 2-inch pieces
2 cups (about 10 ounces) frozen corn
2 ounces bittersweet chocolate, chopped
3 tablespoons strong brewed coffee
Additional salt and pepper, optional

Steps:

  • In a Dutch oven or stockpot, heat 2 tablespoons oil over medium-high heat. Season beef with salt and pepper; brown in batches, adding oil as needed. Remove with a slotted spoon. Add onion and sweet potatoes to pan. Cook, stirring occasionally, until onion is translucent and light golden brown., Meanwhile, puree tomatoes and their juices in a blender or food processor. Place thyme and rosemary on a double thickness of cheesecloth. Gather corners of cloth to enclose herbs; tie securely with string., Return beef to pan; add herb bag, tomatoes and broth. Bring to a boil. Reduce heat; simmer, covered, until meat and potatoes are almost tender, about 20 minutes. Add green beans. Cook until meat, potatoes and green beans are tender, about 20 more minutes., Add corn, chocolate and coffee, stirring until well blended. Discard herb bag. If desired, season with salt and pepper to taste.

Nutrition Facts : Calories 260 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 792mg sodium, CarbohydrateContent 22g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 19g protein. Diabetic Exchanges 2 lean meat

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