Recipe of Perfect Hamburg soup/stew

Hamburg soup/stew. Depending on your region, sweet onions may only be available during the warmer months of the year. You can use regular yellow onion in the soup recipe. In this stew, cook the frozen chopped onion directly with the ground beef.

Drain, and discard any excess grease. In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.) Return the pot to the heat and add the rest of the ingredients. You can have Hamburg soup/stew using 11 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Hamburg soup/stew

1. It's 1 pound of hamburger.
2. Prepare 1 link of keilbasa.
3. Prepare of Beef broth 2-3 cans or big container.
4. You need 2-3 cups of Mixed frozen veggies.
5. It's 1 cup of diced frozen broccoli.
6. It's 1 cup of drained frozen spinach.
7. Prepare of Garlic minced.
8. It's of Onion powder.
9. It's of Basil.
10. It's of Cooked white rice.
11. Prepare of Whatever left over pasta you have, I used (datinili pasta?).

This hamburger soup is a quick meal when you need it, but it tastes like it has been tucked away on the stove for hours. The key ingredient is, of course, hamburger. Brown the hamburger first, and then use the fat released by the meat to cook the vegetables. This gives the veggies great flavor!

Hamburg soup/stew step by step

1. First cook hamburger with garlic, with onion powder, and basil.
2. Drain hamburger grease and add to big kettle/ pan.
3. Add beef broth to hamburger and 2 cups water put on simmer.
4. Add frozen mixed veggies, frozen diced broccoli and spinach.
5. Add cooked rice or pasta.
6. While simmering, cut keilbasa into small pieces or coins how ever you like it cut and add to you soup/stew.
7. Simmer for a few hours or until nice and hot and veggies are cook completely (you don't want tough chewy veggies).
8. Good with sliced up French bread with little butter spreaded on it.
9. Can be made in crockpot or pan.

In a large pot over medium-high heat, brown the meat with the garlic, celery and onions. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.) Combine beef, carrots, celery, onions, bouillon, water, tomato sauce, chopped tomatoes, salt, corn, basil, and ketchup in a large stock pot. Add the slurry back to the soup; stir and simmer until green beans are tender and soup is slightly thickened. Check out our other soup thickening tips! How do you make hamburger soup more flavorful?