MEXICAN HAMBURGER SOUP RECIPES

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EASY HAMBURGER SOUP RECIPE: HOW TO MAKE IT



Easy Hamburger Soup Recipe: How to Make It image

Lunches on the run will be a little tastier with this hot and hearty beef and barley soup. The recipe is very simple to prepare. —Mary Prior, Rush City, Minnesota

Provided by Taste of Home

Categories     Lunch

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 11

1-1/2 pounds lean ground beef (90% lean)
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
2 cans (14-1/2 ounces each) beef broth
1 cup water
4 celery ribs, thinly sliced
4 large carrots, halved and thinly sliced
1/2 cup quick-cooking barley
1 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup minced fresh parsley

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth and water. Bring to a boil., Add celery, carrots, barley, thyme and pepper. Reduce heat; simmer, covered, for 10-12 minutes or until vegetables and barley are tender., Remove from heat; stir in parsley. Let stand 5 minutes.

Nutrition Facts : Calories 226 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 708mg sodium, CarbohydrateContent 19g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 20g protein. Diabetic Exchanges 2 lean meat

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!

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