Today started out with a 5am run. Then the rain, once again, came back. Rainy, drizzly and just kinda yucky out. Weather like this… means one thing to a foodie like me. SOUP! Finally the rains have gone, the sun is out and I’m once again a bit more rejuvenated. Yay. It has also been a bit of a celebratory day for me. My little Facebook blog has officially grown up. It now has over 7k fans. My website has 91,801 hits in the past month. I’m in shock and love what I’m doing. I thank all of you guys who follow my crazy antics in the kitchen. I’m humbled by all of this…
Okay enough sappiness… time for the awesomeness of the hamburger soup recipe!
1 tablespoon of olive oil
1.5-2 lbs of ground beef (I used local organic)
4 carrots, peeled and chopped into small, bite-sized pieces
1/2 of a yellow onion, diced
Salt and Pepper
1 cup of baby spinach leaves
5 garlic cloves, smashed and given a rough chop
6 tomatoes cut into diced pieces or you can use a 14.5 ounce can of diced tomatoes
32 ounces of broth (I used Organic Pacific Chicken Broth) but beef broth would also work – I was out so I used chicken.
1 teaspoon of Italian Seasonings
1 tablespoon of fresh parsley or dried if you don’t have it
1 teaspoon of ground cumin
Cheddar cheese (garnish)
Chopped onions (garnish)
In your dutch oven (I use my Le Creuset dutch oven), add a about a tablespoon of olive oil and adjust the flame to medium heat. Once the oil is hot, add the beef and cook until no longer pink. Add the carrots, onions and salt and pepper. Cook for 10 minutes. Then add the remaining ingredients. I cook this all afternoon on very low heat, covered. If you have less time, cook it over low-medium heat for at least one hour. Adjust the seasonings to your preference.
I like serving this in bread bowls (I purchased these from Panera today) but a regular old bowl will work too. I like bread bowl to serve as the bun, the meat is the hamburger, tomatoes/spinach as the toppings — you get the point.
— Knead to Cook