Hearty Hamburger Soup

September is just around the corner. The evenings are cool, it’s misty in the morning, it’s time for a steaming bowl of hearty hamburger soup. Also a way to enjoy this season’s fresh tomatoes!

Hamburger Soup 

The amount of each ingredient can vary depending on the thickness of the soup you desire.

In a large stock pot brown:

  • ½ – ¾ lb. each of spicy Italian sausage and (extra) lean ground beef

Once cooked almost through add:

  • ½ – 1 cup each of diced celery, onion, carrot – combine well and keep stirring about 3 minutes

For last minute of sauté add

  • 3 or so cloves of crushed, fresh garlic

Now add:

  • One 19 oz. can black beans
  • Two to four liters organic, low sodium chicken or beef stock
  • 3 tbsp. dried oregano
  • 1 cup or more cubed sweet potato
  • 4 – 6 good shots of worcestershire sauce
  • salt and pepper to taste
  • 3 – 4 cups fresh, diced tomatoes

If you don’t have any fresh tomatoes add:

  • One 28 oz. can diced tomatoes (Unico) with liquid

You can top up your soup with water if a bit more liquid is required or desired

Bring to a boil then simmer until sweet potato is cooked through – taste and add salt &/or pepper as needed.

Stir in

  • ½ cup chopped, fresh cilantro

Serve with chunks of bread torn off a country style, hearty loaf


Optional Additions:

  • ½ cup shredded cabbage
  • 1 serrano pepper finely chopped
  • ½ cup fresh corn

For a vegetarian version substitute Yves veggie ground round or a head of roughly chopped cauliflower for the sausage and beef, and use organic vegetable stock instead of chicken or beef stock.

About Live Explore Enjoy

Lee Anne Michayluk is a Vancouver based writer who loves to live, explore, and enjoy life to the fullest
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