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Hamburger Soup IV

This recipe is a favorite in my family. My grandma says it was a soup of the Depression era that evolved over time. As each of us made it for our families, we added to it. It is simple, affordable, and quite good. Add pearl onions and sliced zucchini, if desired.
Print Recipe
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 2843.2 kcal

Equipment

  • 1 Large Stockpot For the main soup preparation
  • 1 Medium Saucepan For cooking rice and macaroni
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Colander For draining pasta and rice

Ingredients
  

Main

  • 3 cups water
  • 4 stalks celery chopped
  • 1 pound ground beef
  • 2 14.5 ounce cans stewed tomatoes
  • 2 cups cubed potatoes
  • ¾ cup uncooked white rice
  • 2 cups elbow macaroni
  • 1 teaspoon hot pepper sauce

Instructions
 

  • In a large pot on medium high heat, combine the water and celery and bring to a low boil. Add the ground beef a little at a time. Reduce heat to medium low and let simmer fo about 10 to 15 minutes. Pour in the stewed tomatoes with liquid. Add the potatoes and any other desired vegetables. Reduce heat to low. Cover and simmer.
  • While the soup is simmering, bring some water to a boil in another pot. Add the rice and macaroni and cook until they are almost done, leaving them slightly firm. Drain and add them to the soup. Continue to simmer the soup about 25 minutes or until the potatoes and other vegetables are tender. Serve steaming hot with hot sauce for individual tastes.

Notes

For enhanced depth of flavor, ensure your ground beef is well-browned before adding liquids; this creates a rich fond. Consider sautéing celery and any additional aromatics like diced onions and garlic with the beef before simmering. To prevent the pasta and rice from becoming mushy and absorbing too much liquid, cook them separately to al dente, then add to the soup during the final simmer. This also allows for better control over soup consistency. Season liberally with salt, black pepper, and a bay leaf or dried herbs like oregano/thyme during simmering. Taste and adjust. A fresh herb garnish like parsley or chives elevates presentation.