Hamburger Tomato Soup
I make this soup and variations of it all the time. I love it. I vary the herbs I use to give it somewhat different tastes from one time to the next but the basics remain the same. This recipe makes 4 to 8 servings depending on how hungry you are. I usually double it because I like a lot of leftovers so I dont have to cook so often. I eat this with some toasted crusty bread with garlic butter if you like.
I make this soup and variations of it all the time. I love it. I vary the herbs I use to give it somewhat different tastes from one time to the next but the basics remain the same. This recipe makes 4 to 8 servings depending on how hungry you are. I usually double it because I like a lot of leftovers so I dont have to cook so often. I eat this with some toasted crusty bread with garlic butter if you like.
- 2 cups water
- 0.5 green bell pepper
- 2 tablespoons oil
- 1 15-oz can diced tomatoes
- 1 can condensed tomato soup do not dilute
- 1 15-oz can chicken stock
- 2 tablespoons dried basil
- 1 tablespoon dried parsley flakes
- 2 teaspoons dried oregano
- 2 teaspoons dried crushed rosemary
- 0.5 teaspoon dried crushed red pepper more or less depending on how much heat you like
- 0.5 teaspoon black pepper freshly ground
- 0.5 pound hamburger
- 1 small onion or larger
- 2 large outside celery stalks including leaves -- add more
- 1 clove garlic minced, up to 2 cloves
- Carbohydrate 14.9359991666667 g
- Cholesterol 28.6066666666667 mg
- Fat 13.5934883333333 g
- Fiber 2.58822505875429 g
- Protein 10.1023408333333 g
- Saturated Fat 3.54904733333333 g
- Serving Size 1 1 Serving (296g)
- Sodium 410.717833333333 mg
- Sugar 12.3477741079124 g
- Trans Fat 1.49992866666667 g
- Calories 217 calories
Step-by-step
- Add all the liquids and herbs to rice cooker and set to cook.
- Brown hamburger in oil until partly browned then add all remaining ingredients. Continue to cook until onion and celery begin to become transparent.
- Add hamburger mixture to rice cooker using a slotted spoon to leave as much fat as possible behind.
- Cook in rice cooker until hot and flavors have blended.
Managing The Rice Cooker Cycle
Using a rice cooker for soup introduces a distinct heat curve that differs from a standard saucepan. Because heating elements cycle on and off based on moisture levels, liquids must reach temperature gradually. Add the two cups of water and canned chicken stock cold, allowing the appliance to bring the mixture up to a simmer over fifteen minutes rather than shocking the unit with boiling liquids.
Controlling Fat Content
Ground beef releases rendered fat during the browning stage that can overwhelm a thin tomato broth. Brown the meat in oil until it is half-cooked, then drain it thoroughly on paper towels before transferring it to the cooker. Skipping this separation step leaves an oily film on the surface that prevents the basil, oregano, and crushed red pepper from properly infusing the liquid base.
Resting And Reheating
Tomato-based soups develop deeper umami notes after sitting overnight in the refrigerator. Store leftovers in an airtight container for up to three days. Reheat the portion slowly on a stovetop over medium-low heat for eight minutes, adding a tablespoon of water if the consistency has thickened too much during refrigeration.
