Monday, September 21, 2009

Hamburger Soup

1 large can tomato sauce
3 carrots, peeled and sliced
4 medium potatoes, peeled and cubed
1 can green beans
1/2 lb. ground beef
celery salt, to taste
season-all, to taste

In a large stock pot, brown hamburger. Stir in celery salt (I use about a TBSP).

Add tomato sauce and about 2 cups of water. Bring to a boil, then reduce to simmer. Add season-all to taste.

Bring potatoes to a boil in a separate pot and cook until done.

Bring carrots to a boil in a separate pot and cook until done.

Combine all ingredients in stock pot and simmer for a few minutes.

Serves 4-6.

Comments from the cook: In the past, I have boiled the carrots and potatoes in the tomato sauce/hamburger mixture - covered. It takes longer, and can be really messy to keep opening it to test done-ness. The last couple of times, I have boiled each ingredient separately and have been very pleased with the minimal cleanup. More dirty pots, but less time scrubbing the stove-top!

Originally shared by Alane Sleight, my MOM!


  1. You may just save my college cooking life with this blog... yeahuh!


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