Tuesday, April 16, 2013

Grandma's Hamburger Soup

I've been meaning to make this recipe for about 8 years now and finally got around to it last week. Even Jeremy approved!

1 lb hamburger
1 small-medium onion - diced
1/2 small cabbage - shredded
4 celery stalks - thinly sliced
3-4 carrots - chopped or thinly sliced
1 can tomato soup or sauce
1 can stewed tomatoes - chopped into small pieces (do not drain)
2 TBSP beef base
1 TBSP Worcestershire sauce
1 TBSP soy sauce
1 tsp oregano
1/2 tsp basil
1 tsp parsley
1/2 tsp each salt and pepper
1/4 tsp celery seed
1 cup pasta (shell, rotini or elbow macaroni)
*I also threw in a few sprigs of fresh thyme and discarded after cooking

Heat 5 cups of water, beef base, soy sauce, Worcestershire, spices, stewed tomatoes and tomato soup  to a simmer - do not boil.

Meanwhile, brown hamburger. Add to soup at simmering point. Saute the onions and add when almost translucent. Add carrots, celery and cabbage and continue to simmer for about 20-30 minutes or until veggies are crisp-tender. Add pasta.

Let soup rest 20 minutes for best flavor. Top with shredded cheese or croutons!

*For a lower sodium soup: look for unseasoned tomato sauce, use fresh chopped tomatoes instead of canned, omit soy sauce and use homemade beef stock.

**Allergy-free substitutions:
>Gluten-free soy sauce and tomato sauce
>If you can't do garlic, omit Worcestershire and add a little more soy sauce and or a few drops liquid smoke. Also use homemade beef stock.
>Pasta - preferred gluten-free pasta

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