Go Back

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 simmering the soup
  • 1 Medium Saucepan For cooking rice and macaroni separately
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Slotted Spoon or Ladle For stirring and serving

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 the ground beef is thoroughly browned, draining any excess fat before proceeding. Consider sautéing aromatics like diced onions and carrots with the celery at the beginning to build a more complex base. The instruction to cook rice and macaroni 'almost done' separately is crucial; this prevents them from becoming mushy and absorbing too much liquid, which can lead to a starchy, thick soup. Season generously throughout the cooking process, tasting and adjusting. A bay leaf and a pinch of dried thyme would elevate the herbaceous notes. For presentation and added freshness, a sprinkle of fresh parsley or chives before serving is always a good touch. Finally, encourage a variety of hot sauces for personalized heat.