beef soup

This recipe can be made with a pound of whatever kind of beef you want. It is kid friendly. I've substituted the crushed tomatoes for stewed tomatoes before and it came out fine, and the meal is flexible for what and how much vegetables you have on hand to toss in. I included snap peas once and it tasted fine, and I've made it with wine and with vinegar. Wine is a bit better. I use water and beef bouillon for the broth. These portions make dinner for about three nights for a family of three. Oh, and now at the store the cans of tomatoes are sold in the 14 1/2 oz size.

• 1 lb hamburger

• oil

• 1 yellow onion

• 1/4 tsp paprika

• 1/2 C dry red wine or red wine vinegar

• 3 1/4 C beef broth

• 1 can (15 oz) crushed tomatoes

• bay leaves

• 2 -3 carrots

• 1 potato

• 2 celery sticks

• several cloves garlic

• salt and pepper

1. Finely chop the onion. Chop the potato, you don't need to peel it, and chop the carrots, celery, and whatever other vegetables you are going to include. Mince the garlic.

2. Pour about 2 tablespoons of oil in a fry pan and heat it under medium-high heat. When the oil is hot add the onion, celery, and garlic. Fry until the onion is beginning to soften and look translucent, but not done yet. 

3. Add the hamburger and fry it with the veggies until it is browned. If desired skim grease at this point. I don't.

4. Put the hamburger and veggie mix in a pot. Turn on the heat to medium-high. Add the remaining vegetables and the paprika. Add the vinegar or wine and reduce it. That means cook it until about two thirds of it has evaporated.

5. Add the broth, cover, and bring the soup to a boil. Add the crushed tomatoes, bay leaves, and salt and pepper.

6. Return the soup to a boil, and then reduce the heat to medium-low. Simmer until the vegetables are done, or when the carrots and potatoes are soft when poked with a fork. This will be somewhere around 30 minutes.

7.  Season the soup to taste with salt and pepper and remove from heat.

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