Hamburger Soup - Lillian Grouws '24

• • Cutting Board

  • Large Pot

  • Measuring Cups

  • Knife

• 1 pound lean ground beef

• 2 cups sliced carrots

• 1 cup sliced or smaller celery

• 1 medium onion, large dice

• 1 can diced tomatoes

• 2 medium to large potatoes, peeled and large dice

• 1 can green beans

• 1 can whole kernel corn

• 2 cans beef broth or use Better than Bouillion (I personally use the cubes)

• Seasonings: salt, pepper and oregano to taste, 1 bay leaf (I also add celery salt and Lawry's for the beef)

1) Brown the ground beef, add and sauté the carrots, celery and onion. Season.

2) Add tomatoes, broth, and potato chunks. Continue to season as you go along.

3) When all veggies are tender add beans, and corn.

4) Let it cook until your kitchen smells wonderful and the carrots and potatoes are soft all the way through.

5) Serve with warm (fresh) bread and butter.

Notes: I sometimes use 1 pound of beef and double all the other ingredients for less meat and more veggies. Can be made pescatarian by replacing the beef with cod or tilapia! Just be sure to add it later, as it cooks much faster. You can also double the whole recipe for a wonderful couple days of leftovers!