POOR MAN's STEW

Hamburger Soup

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Main

Servings: 6 servings

Ingredients

• 1 lb ground beef browned and drained.
• 1 small onion diced
• 1 teaspoon minced garlic
• 1 14 oz can Italian style tomatoes
• 1 46 oz can tomato juice
• 2 14 oz cans beef broth
• 1 12 oz. bag of mixed frozen vegetables
• 2 potatoes peeled and diced
• 1 teaspoon season salt
• 1 teaspoon Worcestershire sauce
• pepper to taste

Instructions

• Cook ground beef until no longer pink; drain.
• Add onion, garlic and tomatoes and saute for 5 mins.
• Add remaining ingredients and cook for 15-20 minutes or until potatoes are tender.
  
  
  
  

  THIS MAY BE THE YEAR THAT I BLOG A GREAT DEAL.  Might publish several times a day.  

  Shall be busy...........

  
  

  THIS OLE WINTER has me.

  Get up!

  Get up!!!

  
  

  Being sick caused some issues that hopefully will vanish as I heal up and get stronger.  I got out yesterday, just to go HOME before I got my laundry completed.  Will try again today.  Took a short drive across the river to eat a TACO BURGER and munch on nacho cheese.  Diet root beer was too sweet.  Went over to Retirement Cottage, worked a little and then stopped by to say, "Hey!" to some family.  Was bushed by this time and went on HOME.  

  
  

  Will get out early this afternoon and go straight to the laundromat.  Wash the towels, dry and fold.  Return HOME and put towels away!  Consider it a great success.  Amen.

  
  

  Go at it again on Wednesday with shirts that need attention.

  Temps are cold and skies are grey.  I am a bit weary today.  HAVE THOUGHTS ABOUT SPRING.  Beautiful Spring.

  
  

  Admire the beauty that's all around me.  Bundle up and stay dry.

  
  

  A great day for HAMBURGER STEW or some call it Hamburger Soup,

  d

  
  

  
  

  
  

  

  Hamburger Soup

  Level: Easy

  • Total: 45 min
  • Active: 25 min

  • Yield: 12 servings

  
  

  Ingredients

  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.

  Directions

  1. 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.)
  2. 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.