Hamburger Soup
Recipe: #813
October 18, 2011
Categories: Ground Beef, Squash, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Kid's Lunches, Beef Dinner, Ground Beef Dinner, more
"This is a delicious, easy, one-pot dinner! Rich in vegetables, this has not only great taste, but it will provide nutrients for the whole family on these up-coming cold nights. This can be done in the crock pot also. Feel free to add your own favorite vegetables such as corn, potatoes or beans."
Ingredients
Nutritional
- Serving Size: 1 (428.2 g)
- Calories 812.8
- Total Fat - 46 g
- Saturated Fat - 9.9 g
- Cholesterol - 101.2 mg
- Sodium - 174.3 mg
- Total Carbohydrate - 61.8 g
- Dietary Fiber - 9.6 g
- Sugars - 24.2 g
- Protein - 42.1 g
- Calcium - 145.2 mg
- Iron - 6.9 mg
- Vitamin C - 25.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a large pot, saute onion with olive oil until golden brown, about 10 minutes. Add the garlic and cook for 1 minute. Add the ground beef to brown, breaking it up as it cooks. Add the celery, carrot and zucchini and cook until slightly softened. Add tomato paste and cook for 1 minute.
Step 2
Stir in diced tomatoes and roughly 6 cups of cold water (you could alternatively use chicken or beef stock, alone or in combination with water). Add Worchestershire sauce, and bring soup to a boil.
Step 3
Once boiling, stir in the uncooked rice. Reduce to a simmer, and cooks at least until rice is tender-about 15 minutes. (you may simmer the soup longer to further develop the flavors.
Step 4
Just before serving, stir in parsley and vinegar. Adjust seasonings to taste with salt, pepper and chili flakes.
Tips
No special items needed.