Recipes For My Boys: Hamburger Vegetable Soup

Thursday, September 8, 2011

Hamburger Vegetable Soup

My Precious Mama would make this soup during the cooler months.  Starting Fall we would look forward to this great, yet simple,  soup!  I would come home from school to smell of this simmering on the back burner of the stove.  Served with hot, right out of the oven, corn bread…Oh My!  Y’all enjoy this and think of your Mama…cooking away in the kitchen, while you make it.  <3 and Hugs!

Hamburger Vegetable Soup

1 lb Hamburger Meat
48 oz Chicken Broth, I used canned
28 oz Canned tomatoes..diced or crushed
Onion, medium and diced
2-3 Carrots, medium to large..sliced or diced
3-4 Celery Stalks with leaves….sliced
1 lb Butterbeans, frozen or 2 cans, drained and rinsed
2-3 Potatoes, medium to large…diced
1/2-1 lb Corn, whole kernel
Green Beans, frozen, fresh or canned (if canned, drained)
2 teaspoons Salt, divided…more or less to taste
1 teaspoon Ground Pepper, divided….more or less to taste
Optional ingredients that are very good in this soup…
Okra, whole small pods or sliced.  This will thicken your soup somewhat.
Cabbage, shredded

Brown Hamburger in the stock pot you are going to cook soup in (I don’t want to wash more dishes than I have to :D).  Drain grease off, if any, give a rinse and return to pot. 
Add 1/2 of the diced onion and cook until starting to get tender.
Add 1 teaspoon Salt and 1/2 teaspoon pepper.
Add chicken broth, canned tomatoes, celery, rest of onion, carrots and butterbeans.
Cook on a medium boil until carrots are starting to get a tad tender.
If adding cabbage, and fresh green beans…add these now.
Cook 5-10 minutes.
Add corn and potatoes.
Taste and add more salt and pepper, if desired.
Simmer on stove, stirring occasionally.
If using okra…add it the last 10 minutes or 15 of cooking.
Enjoy with Buttermilk Corn Cornbread..omitting corn, if desired 
or One Hour French Bread!

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