Name: Hamburger Soup
- 1 tablespoon olive oil
- 1 1/2 pounds lean ground beef
- 1 large yellow onion
- 2 cloves garlic
- 3 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 medium carrots
- 2 tablespoons tomato paste
- 14.5-ounce can diced tomatoes
- 32-ounce carton low-sodium beef broth (about 4 cups)
- 1/2 cup dried ditalini pasta
- 1 tablespoon Worcestershire sauce
- 1 dried bay leaf
- 1 cup frozen cut green beans
- 3/4 cup frozen baby lima beans
- 3/4 cup frozen corn kernels
- 3/4 cup frozen peas
- 1 teaspoon red wine vinegar
Yield: 8 servings
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
- Break up ground beef into large chunks and add to the pot in an even layer.
- Cook undisturbed until well-browned on the bottom, 6 to 8 minutes.
- Meanwhile, dice onion and mince garlic cloves.
- Season the beef with 1 1/2 teaspoons of the kosher salt and 1/4 teaspoon of the black pepper.
- Stir with a wooden spoon and break up the beef into smaller pieces.
- Continuing cooking until no pink remains, 2 to 4 minutes more.
- Add the onion, garlic and 1 teaspoon of the kosher salt.
- Reduce the heat to medium and cook until the onion is translucent, 5 to 7 minutes.
- Meanwhile, peel and cut 2 medium carrots crosswise into 1/4-inch rounds.
- Add the carrots and tomato paste to the pot and cook, stirring often, until the moisture evaporates, 2 to 3 minutes.
- Add diced tomatoes and their juices, and scrape any browned bits from the bottom of the pot.
- Fill the tomato can with water and pour into the pot.
- Add beef broth, ditalini pasta, Worcestershire sauce, bay leaf, the remaining 1/2 teaspoon kosher salt and the remaining 1/4 teaspoon black pepper.
- Increase the heat to medium-high and bring to a simmer.
- Reduce the heat to low and cook, stirring occasionally, until the carrots and pasta are almost tender, about 15 minutes.
- Add green beans, baby lima beans, corn kernels and peas.
- Increase the heat to medium and return to a simmer.
- Cook until the frozen vegetables are heated through, about 5 minutes.
- Turn off the heat, add red wine vinegar and stir to combine.
Comments: Three cups of frozen mixed vegetables can be used in place of the carrots,
green beans, lima beans, corn and peas. Skip adding the carrots with the tomato paste
and add the frozen mixed vegetables when you'd add the other frozen vegetables.
Leftovers can be refrigerated in an airtight container for up to three days or frozen
for up to three months.
Source: Columbia Flier, 22 Sept 2022
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