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Hamburger Soup

Serves: 4 - 6

When you think hamburger you think beef therefore of course this meal has to have beef in it. I don’t often use beef but this one tastes much better with it. I served it with my morning made French Baguettes to soak up the juices. Delicious!

I paired it with a tomato cucumber bocconcini salad to make it a full meal


1 cup dried small pasta (I used ditalini pasta)

2 tbsp olive oil

2 pounds lean ground beef

1 tbsp minced garlic

1/3 cup diced celery

½ cup diced onion

3 ½ cups beef broth, plus more if needed

1 can diced tomatoes

1 small can tomato paste

1 tsp dried oregano

2 tsp dried parsley

1 tsp kosher salt or more to taste

½ tsp cayenne pepper

12 baby fingerling potatoes cut into half and both ends cut off

3 carrots sliced on the diagonal

1 red pepper, diced

1 yellow pepper, diced

Shredded cheddar cheese


  1. Cook pasta per package instructions and strain and set aside

  2. In a large pot over high heat, brown meat, garlic, celery and onion in olive oil making sure you ground meat doesn’t have big chunks

  3. Remove from heat and drain off as much fat by tossing in colander

  4. Return to pot and add broth, tomatoes, tomato paste, spices, potatoes, carrots and peppers to pot. Stir well and return to high heat

  5. Once boiling reduce heat to simmer (should be bubbling) and cover pot

  6. Cook until potatoes are cooked by not mushy (about an hour), stirring occasionally

  7. Soup should be somewhat thick but you can add more broth to make more “soupy”. Just make sure you bring broth to a boil for two minutes

  8. Taste and adjust seasonings if needed

  9. Stir in cooked pasta and serve topped with cheddar cheese and baguette or other type of crusty bread to soak up the juices and a salad


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