MY MOM’S HAMBURGER SOUP by Bonnie

MY MOM’S HAMBURGER SOUP

Ingredients:

2 ½ quarts beef broth and any leftover beef gravy

2 cans, Campbell’s Tomato Soup, undiluted

2 pounds, 90% lean, angus ground beef

3 large onions, chopped

8 carrots, chopped

8 stalks celery, chopped

5-6 large potatoes, diced, ¼ to ½ inch

Seasoning Ingredients:

1/4 cup sugar

1 ½ - 2 tablespoons dried basil – crush between fingers as you add

2-3 teaspoons dried oregano – crush between fingers as you add

¼ cup dried parsley – crush between fingers as you add

3 whole bay leaves

Directions:

1. Pour broth and undiluted tomato soup into a large covered soup pot.
2. Add seasonings and stir.
3. Brown beef, drain and add to covered soup pot. Bring to simmer.
4. Saute onions in a little olive oil, maybe 1 tablespoon, and add to covered soup pot. Keep simmering.
5. Saute carrots in a little olive oil and add to covered soup pot. Keep simmering.
6. Saute celery in a little olive oil and add to covered soup pot. Keep simmering.
7. Stir soup occasionally.
8. Meanwhile, peel and dice potatoes. Add to covered soup pot. Keep simmering.
9. Soup is done when potatoes are done. Remove from heat or potatoes will get mushy.

Note: Add salt and pepper to taste at end. Because broth and tomato soup can be salty, you need to taste soup before adding any salt.  I usually add 1 teaspoon of pepper. Go by taste.

Note: I use food processor for all veggies except potatoes. Pulse and don’t process them too fine. I do the diced potatoes by hand. You can do it all by hand if you have time.

Note: Remove bay leaves before serving.

 Bonnie Dunham