Hamburger Fennel Soup With Pasta |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I love this soup. I made it up after visiting a local restaurant. Very kid friendly (cutting down on the red pepper for kids). Adult friendly with lots of red pepper. Could also add a can of beans of your choice. Ingredients:
1/2 cup diced carrot |
1 small onion, diced |
1 stalk leek, diced white part only |
1 shallot, diced |
1 celery, diced |
1 tablespoon olive oil |
2 garlic cloves, diced |
1 lb lean ground sirloin |
1 (16 ounce) can italian stewed tomatoes (cut in smaller pieces) |
1 (32 ounce) box of swanson beef broth |
1 tablespoon italian spices (or more) |
1 tablespoon fennel seed |
1 tablespoon crushed red pepper flakes |
salt and pepper |
1 cup uncooked macaroni |
Directions:
1. Saute first 5 ingredients in Olive oil for 5 minutes or until soft. Add garlic saute for 1 minute Add ground sirloin cook till done. Breaking it up in small pieces as you go. Add tomatoes, broth and all seasonings. Cover and cook slowly for 1 hours.
2. Cook macaroni according to the directions while soup is cooking. Drain and toss a little olive oil to coat. Set aside.
3. Poor soup into bowl and spoonful of macaroni. Put rest in refrigerator till cold then can add all the macaroni into the soup. This way the macaroni wont get mushy.
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