It’s cooling off here in Texas, which means that it’s soup season! Hamburger soup is one of our favorites to have simmering on the stove on a cold evening. It’s a simple, but delicious meal for any night of the week.
Hamburger soup
- 1 lb grass-fed ground beef
- 1/2 an onion, chopped
- 3-4 large carrots, chopped into bite-sized pieces
- 4-5 medium-sized white potatoes, chopped into bite-size pieces
- 1 can of diced tomatoes
- water to cover
- 2 bay leaves
- salt
In a large stock pot, brown your onion and ground beef. Add chopped carrots, potatoes, tomatoes. Use the empty tomato can to pour water into the pot. About six cans worth should cover the ingredients. Add the bay leaf and a few shakes of salt. (We are a low sodium household, but feel free to add more to your taste.)
Give it all a stir and turn up to medium-high heat until boiling. Lower the heat a bit and let it cook at a simmer until all the veggies are tender and easily pierced with a fork. Remove from heat, take out the bay leaves, and serve.
We like to serve this recipe with shredded Monterrey Jack (making it Cheeseburger soup) and fresh Jiffy corn muffins.
Hamilton Cattle Co. 