We're Sick of Turkey, Hamburger-Tomato Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Came up with this soup today as an antidote to turkey overdose. We've been eating turkey since Saturday when we had our Thanksgiving dinner. The secret ingredients are powdered rosemary and horseradish. Ingredients:
1 lb extra lean ground beef |
4 cups beef stock |
14 ounces plum tomatoes in puree |
1 tablespoon tomato paste, preferably imported italian paste from a tube |
4 garlic cloves, crushed and coarsely chopped |
1 1/2 cups frozen hash browns, the diced kind |
2 tablespoons olive oil or 2 tablespoons butter |
1 cup onion, sliced thin |
1 1/2 cups sliced carrots, thin sliced is best |
1/2-1 teaspoon powdered rosemary, to your taste |
2 teaspoons horseradish |
1/2 teaspoon seasoning salt, to taste |
Directions:
1. Over medium low heat saute garlic and onions in olive oil and cook slowly until softened.
2. Add carrots and cook until they start to soften.
3. Add ground beef and cook until it starts to brown and change colour.
4. Put in powdered rosemary and stir through well.
5. Add beef stock one cup at a time, stirring through and mixing until all has been added and then add hash browns, the horseradish and seasoning salt. Let cook at a simmer for 5 minutes.
6. Remove tomatoes from the can and crush each with your hand before adding to the pot. Use as much of the puree from the can as you like, to your taste.
7. Cook for about 7 minutes then add tomato paste.
8. Cover and let simmer hard for 20 minutes.
9. Serve with dumplings if you wish. Cook dumplings in the soup in the normal manner. Egg dumplings are very good with this.
10. Serve with hot sauce as a condiment for those who want to spice it up a little.
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