Friday, December 7, 2007


It's that time of year! After reading this recipe, head over to and check out the other soup recipes!

Hamburger Soup

3 Tbls. margarine
1 1/2 lbs. lean ground beef or ground chuck
1 (1lb., 12oz.) can diced tomatoes, drained
2 - 1 1/2 oz. cans Consomme beef soup
1 - 1 1/2 oz. can French onion soup
4 carrots sliced 1/4 inch thick
1/4 cup chopped celery
1/2 to 3/4 cup tiny shell or bowtie pasta (uncooked)
grated parmesan cheese
1 bay leaf
other seasonings to taste: pepper, oregano and parsley
Optional: 1 - 8 oz. can whole kernel corn
Brown meat in margarine. Add all ingredients except pasta and cheese. Bring to a boil, reduce heat, cover and simmer at least 30 minutes. About 15 minutes before you are ready to serve, return to a boil and add pasta. Let boil uncovered for 11-14 minutes ~ or until pasta is tender. Remove bay leaf and serve topped with grated parmesan.

1 comment:

Nan said...

Thanks for the recipe. If you get a chance, stop by for my chicken velvet soup.