It’s not Turkey….

In the next few days, you’re going to be eating a lot of poultry.  Turkey on Thursday, followed by Turkey casserole on Friday, followed by Turkey sandwiches until the end of time.  I love Thanksgiving BECAUSE it’s the only time of year I roast a turkey and I love a well-constructed turkey sandwich.  BUT, my husband loathes it.  And, for that reason, by about the third day, I’d better have a little something else up my sleeve.

Enter Hamburger Soup.  This is another of Jane’s recipes, and is by far the recipe I am asked for most often.  It’s super simple, and yet everyone loves it.  Just like with the pumpkin bars, I have modified it a little over time, but the basics are the same.

The ingredients are your basic beef stew components, with a secret ingredient that is absolutely what makes it.

See that can of Cream of Potato soup?  That’s the secret.  Jane’s original recipe called for frozen soup, but I don’t even know where you would find that in 2018. ALCO?  (All of you FTM peeps will get that one…)

Anyway, there’s a decent amount of chopping to get started.  The bacon needs to be diced into pieces, and a little trick I like to use is to put it into the freezer for 10-15 minutes beforehand.  Makes it MUCH easier to chop.

Next up, the veggies.  The onion, celery, and carrot need to be diced into bite-sized pieces….not too small though, I like the soup to have a little heft to it.

Now it’s time to get cooking.  Begin with the bacon and sauté that shit until it’s medium crispy.  I personally like to drain a little of the grease before adding the ground beef, but you do whatever you like.  Add the beef and cook until browned, followed by the onions, carrots, and celery.  Cook for 5-7 minutes, until the carrots are just tender.  They are going to cook for a MUCH longer time, so no need to cook them to death in the beginning.  Next up is generous seasoning with salt and pepper….I know, the bacon has salt.  Trust me on this, the plentiful veggies require more salt.

This is the point where you make it into an actual soup, rather than just a meatloaf.  Depending on your preference for a thicker or thinner soup, you’ll add beef broth and cans of diced tomatoes.  Personally, I use two 32-oz containers of beef broth.  I also add the liquid with the 28 ounce can of diced tomatoes.  Sometimes, I even add another can of tomatoes, depending on how “tomatoey” it’s looking.  It should be red in color and sometimes with just one can, it’s not.  This is a modification of Jane’s recipe, although I am pretty sure she secretly always added more tomatoes. She was a rebel.

Finally, it’s time for the secret ingredient.  I am not kidding when I say that the addition of a can of condensed soup totally takes this from ho-hum to delicious.  I use only one can, but wouldn’t be opposed to trying two.  It will only make it heartier and creamier.

Allow your soup to come to a boil over medium high heat and then lower the temperature and simmer for 45 minutes to really meld the flavors.

Ok, here’s the actual recipe in my Mama’s handwriting.   Look at how well-loved it is. You’ll see that there are a few other modifications, like the omission of the sherry and the cornstarch slurry.  I’ve tried them both and find them to be an unnecessary step.  But, if any of you try this and find them to really make it better, let me know.  Also, I absolutely add some shredded parmesan cheese to the top before serving because cheese makes everything better.

A few other notes:

• I don’t think I’ve ever used 1/2 cup onion…ever.  Use a whole onion.
• Recipe calls for celery leaves.  Obviously, I use the stalk.
• 6 slices of bacon is barely enough for me to eat.  I usually use an entire package of thick-sliced.
• Jane’s recipe called for beef consomme’, which is another of those 1980’s ingredients that no longer exist.  Beef broth works great.
• Most times I double the vegetables.  I realize that I’ve basically changed the entire recipe by this point, but isn’t that what cooking is?  🙂
• Print

  Hamburger Soup

  Course Soup

  Prep Time 20 minutes

  Cook Time 1 hour

  Total Time 1 hour 20 minutes

  Author Julie Harris (and Jane again:-)

  Ingredients

  • 1 24 oz pkg thick-sliced bacon, chopped
  • 2 lbs. ground beef
  • 1 onion, chopped
  • 2 cups carrots, chopped
  • 1 cup celery, chopped
  • 1 28 oz. can diced tomatoes, with juice
  • 2 32 oz. cartons beef broth
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1 can Cream of Potato Soup

  Instructions

  1. Saute bacon until crisp tender.

  2. Add ground beef and cook until browned.

  3. Add onion, carrots and celery and cook until just tender, 5-7 minutes.

  4. Season with salt and pepper.  Add diced tomatoes and beef broth.  Bring to a boil, and then add the cream of potato soup.  Reduce heat and simmer for 30-45 minutes.

  5. Serve with shredded parmesan cheese.