November 2, 2013

Hamburg Soup

This is a favorite soup for the colder months.  It's hearty and filling, a meal all on its own.  It's a great soup for tight budgets too.  You could grab the reduced produce to use in it, or just clean up some stuff in  your own fridge,  that might be getting close to it's end date. It freezes well, so if you make a big batch just divide it up into mason jars for later. 

1 lb of ground beef (lean)
1 onion (chopped)
1/2 red pepper (chopped)
1/2 yellow pepper (chopped)
3 carrots (sliced)
2 zuchini (sliced)
3 celery sticks (sliced)
2 cups baby spinach (fresh)
1/2 cup brown rice
1 can beef consomme soup (beef broth)
2 cans of water
1 tsp celery salt
1 tsp cumin
pepper to taste

Cook and drain ground beef. Slightly sauté onion & peppers. Combine with other ingredients in stock pot and let simmer 1-2 hours.

Note: You can replace fresh spinach for frozen, thaw, but don't drain off excess water, simply add 1/2 cup less of water

Optional other ingredients to throw in: Canned baby corn, canned diced tomatoes, mushrooms, potatoes or pasta (instead of rice), barley and lentils.

No comments:

Post a Comment