Easy Hamburger Soup
I made this up one day when all I really wanted to do was open up cans...I actually lucked out!
I made this up one day when all I really wanted to do was open up cans...I actually lucked out!
- Carbohydrate 3.08439244261134 g
- Cholesterol 39.76 mg
- Fat 11.3840899205414 g
- Fiber 0.546089537348425 g
- Protein 10.1737656503821 g
- Saturated Fat 4.3247945888758 g
- Serving Size 1 1 Serving (132g)
- Sodium 59.6524980135349 mg
- Sugar 2.53830290526292 g
- Trans Fat 1.729485576957 g
- Calories 156 calories
Step-by-step
- Break up and brown hamburger meat, drain fat.
- Combined hamburger with the remaining ingredients in a soup pot.
- Heat, serve, and enjoy.
Sensory Profile And Texture
Steaming bowls reveal a dense, opaque broth carrying small fragments of browned beef and tender corn kernels, held together by the velvety body of concentrated dairy. When ground beef hits a hot skillet, the Maillard reaction produces hundreds of new flavor compounds through the heat-driven rearrangement of amino acids and reducing sugars. Draining the rendered fat prevents an oily slick from separating on the surface once the evaporated milk is incorporated. Simmering the mixture gently for ten minutes allows the canned Italian tomatoes to distribute their acidity throughout the heavier proteins.
The Chemistry Of Canned Dairy And Acid
Evaporated milk contains less than sixty percent of the water found in fresh milk, which concentrates both the lactose and casein proteins to resist curdling when exposed to the mild acid from the tomatoes. Maintaining the soup below a rolling boil prevents the heat from denaturing those dairy proteins too quickly into hard granules. Utilizing a heavy-bottomed four-quart soup pot ensures even heat distribution so the starchy corn solids do not scorch along the base. Whisking the evaporated milk in during the final minutes preserves its delicate sweetness against the savory sodium from the beef stew base.
Pairing Strategy For A Short Soup
Because this preparation relies heavily on shelf-stable components with uniform textures, pairing requires introducing structural contrast. Crusty sourdough bread provides the necessary mechanical resistance to cut through the smooth, thick broth without dissolving instantly. Serving the bowls at 160 degrees Fahrenheit maximizes aroma release without scalding the palate. Leftovers keep safely in an airtight glass container in the refrigerator for up to three days, though the starch from the corn will continue to thicken the liquid over time.
