Bestest Hamburger Soup
Food.com website I think this is our #1 all time family favorite and it's often requested for birthday dinners. It's the 'Bestest' because my daughter described it as such when she was little. This freezes well and I've added directions for that and for reheating.
Food.com website I think this is our #1 all time family favorite and it's often requested for birthday dinners. It's the 'Bestest' because my daughter described it as such when she was little. This freezes well and I've added directions for that and for reheating.
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon soy sauce
- 2 lbs ground beef
- 1 cup elbow macaroni
- 1 cup carrot sliced
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1/4 cup celery leaves
- 1/8 teaspoon seasoning salt
- 1 package onion soup mix (2 ounce)
- 6 cups boiling water
- 8 ounce can tomato sauce
- 1 cup celery sliced
- 1/3 cup dried split peas
- grated parmesan cheese
- Carbohydrate 234.175762459809 g
- Cholesterol 617.8022898652 mg
- Fat 141.0619940629 g
- Fiber 23.8745225359098 g
- Protein 215.125433766719 g
- Saturated Fat 54.2213194772753 g
- Serving Size 1 1 Recipe (2365g)
- Sodium 4374.60275714295 mg
- Sugar 210.301239923899 g
- Trans Fat 21.0205107677217 g
- Calories 3111 calories
Step-by-step
- In a large saucepan, brown meat, drain excess fat.
- Add salt, pepper, oregano, basil, seasoned salt, and onion soup mix.
- Stir in boiling water, tomato sauce, and soy sauce.
- Cover and simmer for about 15 minutes.
- Meanwhile, prepare celery, celery leaves, and carrots; Then add to simmering mixture with split peas and continue to cook for 30 minutes.
- Add macaroni and simmer for 30 minutes longer, adding more water if necessary and stirring occasionally.
Operating on a strict budget without sacrificing savory depth requires leveraging umami-rich condiments like soy sauce to build immediate savory impact in ground meat stocks. Ground beef contains high levels of saturated fat, making proper degreasing essential before adding liquids. This preparation thrives on extended simmering schedules, which allow dried split peas to break down and naturally thicken the broth.
- Drain rendered fat completely after browning the meat to prevent an oily film from coating the surface of the broth.
- Cook elbow macaroni separately and add it directly to individual bowls if planning multiple days of leftovers, preventing the pasta from absorbing all the liquid and turning mushy during storage.
- Store the soup in airtight containers for up to four days in the refrigerator, or freeze it for up to three months without the pasta component.
Reheat frozen batches gently over medium-low heat, supplementing with extra water or beef stock as needed to restore the original consistency. Finish individual servings with freshly grated parmesan cheese to add sharp, nutty contrast.
