Foodgasm Recipes

This Hearty Hamburger Soup is one I just tried lately and is another one to go in the tried and true folder. I’ve had a lot of hamburger soups but not many in this flavor category. Great soup.

I like a nice hearty, chunky soup any time of the year.

The recipe is very easy to change according to your families taste, adding whatever veggies you like! I added mushrooms ten minutes before serving.. delish!

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Hearty Hamburger Soup Recipe

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Hearty Hamburger Soup

Ingredients

• 2 lbs lean ground beef
• 1 white onion peeled and diced
• 1/4 teaspoon ground black pepper more to taste
• 1/2 teaspoon dry oregano more to taste
• 1/2 teaspoon dry basil more to taste
• 1/4 teaspoon seasoning salt
• 1 1 1/2 ounce envelope onion soup mix
• 6 cups water more to desired consistency
• 1 8 ounce can tomato sauce
• 1 tablespoon soy sauce
• 1 15 ounce can diced tomatoes, undrained
• 1 15 ounce can corn, drained
• 1 cup celery sliced
• 1/4 cup celery leaves coarsely chopped
• 1 cup fresh carrot sliced
• 1 cup white potato peeled and cut into small cubes
• garlic salt to taste
• shredded Parmesan cheese to serve
• sour cream to serve

Instructions

1. Brown the ground beef and onion in a large pot. Drain if needed. Add the spices and the onion soup mix.
2. Stir in the water, tomato sauce and soy sauce. Bring the mixture to a boil; then reduce heat, cover, and simmer for 15 minutes.
3. Add the rest of the ingredients up to the potatoes bring to a boil; reduce heat, and simmer uncovered until the potatoes and carrots are tender about 30 minutes. (Add more water if needed).
4. Season to taste with garlic salt.

Serve with shredded Parmesan cheese and sour cream.

Tips and Tidbits For Hearty Hamburger Soup

Add a splash of red wine and a splash of Worcestershire sauce for even more depth of flavor.

Substitute beef broth or stock for some of the water. Or instead of adding any water at all, put in 4 cups of beef stock and 2-3 cups of Clamato tomato juice–the juice is the magical ingredient here!

Try adding in 3 cloves of minced garlic, red pepper chili flakes and a bit of cayenne to pack on a little heat!

Enjoy!

More recipes you might like.

Basic Beef Stew

Uncle Jim’s Firehouse Chili

Grandma’s Easy Chicken Noodle Soup

Recipe based on one by Engrossed
Photo by Chef

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This Crock Pot Hungarian Goulash is absolutely delicious and a real favorite at my house. It’s easy to put together and the long slow cooking tenderizes the beef and melds all the flavors together.

Now every Hungarian has their own “authentic” goulash recipe. This recipe may or may not come close to what your goulash should be.

That being said, goulash is a “peasant food” and in peasant food anything goes. Basically just getting good food on the table as best you can!

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Crock Pot Hungarian Goulash

Prep Time

25 mins

Cook Time

8 hrs

Total Time

8 hrs 25 mins

 

I've never had authentic goulash cooked in a Hungarian kitchen but this is good to me!

Course: Main Course

Cuisine: Hungarian

Keyword: Crock Pot Hungarian Goulash

Servings: 6

Calories: 355 kcal

Ingredients

• 2 lbs beef stew meat cut into 1 inch cubes
• 1 large onion sliced
• 1 clove garlic minced
• 1/2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoons salt
• 2 teaspoons paprika
• 1/2 teaspoon dry mustard
• 1 cup water
• 1/4 cup flour

Instructions

1. Place the beef stew meat in the crock pot and cover with the onion slices.
2. Combine the garlic, ketchup, Worcestershire sauce, sugar, salt, paprika and mustard Stir in the water, mix well, and pour over the meat.
3. Cover and cook on low for 8 to 10 hours.
4. Turn control to high.
5. Dissolve the flour in a small amount of cold water and stir into meat mixture. Cook on high for 10 to 15 minutes or until slightly thickened.

Serve over noodles or rice.

Up Next:

Crock Pot Pasta Fagioli

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Recipe based on one by Garnet
Photo by Chef Shapeweaver

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Beef stew recipes are a dime a dozen but Basic Beef Stew never changes. Meat and vegetables. Most often beef and root vegetables.

Carrots and potatoes lead the root vegetable race.

I’m calling this a basic beef stew. It may not be YOUR basic beef stew! There are so many variations that most people can’t even agree on what’s basic.

This is an excellent stew recipe, however. It can be used as a starting point. Just the basics that you can add to or subtract from based on the tastes of your family.

If you’ve never made a beef stew before I encourage you to follow this recipe exactly before you branch out on your own.

It will warm your heart and soul!

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Basic Beef Stew

Prep Time

30 mins

Cook Time

1 hr 25 mins

Total Time

1 hr 55 mins

 

This recipe is for basic beef stew. Make it yours by adding things that you like!

Course: Main Course

Cuisine: American

Keyword: Basic Beef Stew

Servings: 6

Calories: 365 kcal

Ingredients

• 1/4 cup vegetable oil
• 2 lbs stewing beef cut into 1 inch cubes
• 1/2 cup chopped onion
• 2 garlic cloves minced
• 4 cups water
• 1 8 ounce can tomato sauce
• 4 bay leaves
• 1/2 teaspoon thyme leaves or 1 sprig fresh
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 lb peeled carrot cut in large pieces
• 3 potatoes diced
• 1 10 ounce package frozen peas

Cornstarch Slurry

• 1/4 cup cornstarch mixed in
• 1/2 cup cold water

Instructions

1. In a large Dutch oven heat the oil over medium heat. Add the stew beef and brown well. Add the onion and garlic and saute until the onion is transparent.

2. Add 4 cups of water and the tomato sauce. Add the bay leaves, thyme, salt, and pepper.

3. Bring to a boil; cover, reduce heat and simmer 45 minutes.

4. Add the carrots, potatoes, and peas. Cover and cook 30 minutes on medium-low or until the vegetables are tender.

5. Add the corn starch slurry if the sauce is too watery. After adding the slurry bring the stew to a boil, stirring constantly. Boil 1 minute.

Tips and Tidbits

For a much richer stew use beef broth instead of the water. You can also add some red wine after the meat is browned. The wine adds depth of flavor.

If you’re watching the fat in your diet reduce the amount of meat and add some roughly chopped baby Portabello mushrooms. Portabello has a meaty mouthfeel and you won’t even notice the meat reduction.

This dish is ideal for leftover veggies. Almost anything you have in your fridge can be used as an ingredient for beef stew! Very frugal.

Up Next: 

Versatile and Easy Beef Machaca

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Recipe adapted from one by PanNan
Photo by PanNan

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When it starts cooling down in the Fall I always make a big pot of my Uncle Jim’s Firehouse Chili even though I eat it year around.

It’s a spicy chili but can be toned down easily for sensitive tongues.

This recipe makes excellent chili, however, I confess I never got my Uncle Jim’s recipe so I had to copycat it as best I could. This is, from my memory, extremely close if not spot on.

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Uncle Jim's Firehouse Chili

Ingredients

• 2 tablespoons vegetable oil
• 1 1/2 lbs ground beef
• 1 large onion chopped
• 1 fresh garlic clove minced
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground oregano
• 2 tablespoons chili powder
• 2 8 ounce cans Ro-Tel tomatoes, undrained
• 2 8 ounce cans crushed tomatoes
• 2 16 ounce cans pinto or dark red kidney beans, undrained

Instructions

1. Heat the vegetable oil in a large pot. Brown the ground beef, onion and garlic; drain well.
2. Add all the spices along with the Ro-tel tomatoes, tomato sauce, kidney beans and tomato juice. Mix well and bring to a boil.
3. Simmer 1/2 hour uncovered and 1-1/2 hours covered. (If too thick you can add additional tomato juice or water).

Enjoy!

More recipes you might like.

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Recipe based on one by Anita Harris
Photo by Redsie

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