Friday, November 1, 2013

Two Hamburger Soup Recipes

These are two new-to-us recipes that I've tried and adapted in the last few weeks.  Both of them are thick and hearty, and both of them are headed to the recipe box.

Hearty Wild Rice Soup
1 lb. ground beef
4 celery ribs, chopped
2 large onions, chopped
3 C. water
1 - 14.5 oz. can chicken broth
1 - 10 3/4 oz. can condensed cream of mushroom soup, undiluted
1 - 6 3/4 oz. pkg. of quick-cooking long grain and wild rice mix

Cook beef, celery and onions over medium heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain.  Stir in water, broth, soup, rice mix and contents of seasoning packet.  Bring to a boil.  Reduce heat; simmer, covered, 5 minutes or until heated through.

Hamburger & Barley Soup
1 lb. ground beef
1/4 C. chopped onion
1 C. chopped celery
1 C. chopped carrots
1 - 28 oz. can diced tomatoes, undrained
28 oz. water
1/3 C. uncooked barley
4 tsp. beef bouillon concentrate
1 tsp. dried basil
Several shakes of pepper
1 tabl. brown sugar
 2 tsp. vinegar

Brown beef just until no longer pink.  Add remaining ingredients, except brown sugar and vinegar.  Cover, bring to a boil, and immediately reduce heat.  Simmer 1 hour.  Add brown sugar and vinegar.  

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