Recipe
Soup, Chili & Stew
Hamburger Soup
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 11
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. ground chuck | ||
| 1 tbsp. plus 1 tsp chopped garlic, divided | ||
| 1 to 2 tsp ground black pepper | ||
| 1 tsp. celery salt | ||
| 1 c. chopped yellow onion | ||
| 1 ½ c. chopped celery with chopped leaves | ||
| 2 tbsp. butter or vegetable oil | ||
| 2 medium potatoes, cut in 1/2-inch cubes | ||
| 1 (28 oz) can diced tomatoes, undrained | ||
| 2 ½ c. tomato juice | ||
| ¼ c. Worcestershire sauce | ||
| ½ tsp. Tabasco sauce | ||
| cayenne pepper, to taste | ||
| 1 c. water |
Directions
- In a skillet, brown the ground chuck with 1 tablespoon chopped garlic, black pepper and celery salt. Drain.
- In a large pot, saute the onion, chopped celery and remaining 1 teaspoon garlic in butter (or vegetable oil) until tender.
- Add ground beef mixture, potatoes, tomatoes, tomato juice, Worcestershire sauce, Tabasco sauce, cayenne pepper and water to pot.
- Cook over medium heat until soup starts to simmer.
- Reduce heat. Let simmer until potatoes are very tender, about 30 minutes.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 50mg
- Sodium: 570mg
- Total Carbohydrates: 14g
- Protein: 18g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 45%
0%
Iron 10%
0%
Calcium 6%