In a recent article on uses for ground meat, I intentionally left out soup so I could do this article on that topic. Burger soup is surprisingly easy to make and I am satisfied it will please even the most discriminating taste buds. The complete project, including cooking time is about 2 hours, but of course, longer simmering won’t do any harm.
This soup is best made with traditionally lean wild meat ground without additional pork or beef fat. Domestic pork and beef fat contains all those chemicals and hormones that we are trying to avoid by eating wild meat.
If, however, you are using store bought ground beef or wild meat ground with fat added, there is the additional step of allowing the stock to cool and then skimming off the fat, which will harden on the surface. This can easily be done with a spatula or wide spoon.
Start off with 1 pound of ground meat and obviously, if you double the meat, then double everything else that makes the soup. First brown the meat. Olive oil is my choice for this and everything else in life. When browned, add 5 cups of water continuing to heat the pot. If you have used fat added wild meat or fat containing ground beef, you should let it cool until the fat forms a skim on the surface and remove that fat. (Traditionally lean, no-fat-added wild meat allows this step to be omitted.)
This burger soup is surprisingly easy to make and I am satisfied it will please even the most discriminating taste buds.
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 8 oz can of tomato sauce
- 16 oz can of crushed tomatoes
- 6 cubes or equivalent low salt bouillon
- 1 tsp salt
- 10 oz pkg of frozen corn
- 1 tsp dried basil
- 3 Tbsp of ketchup
- After bringing to a boil, cover and reduce heat, simmering for at least 1 ½ hours at a heat low enough to prevent burning and sticking to the pot. A cast iron fry-pan with a lid that works is perfect to minimize the chance of burning.
- Serve with toasted garlic bread and a simple salad and it makes a complete meal.
- When cooled, any remaining soup can be frozen in high-tech Tupperware type of containers or in my favourite: the tapered yoghurt or honey tubs. Frozen in either type of container, this soup will stay in excellent shape, flavour-wise for more than a year in the freezer.
On a short-notice meal, any of these containers can be thawed in a sink of hot water.
Other veggies of your choice can be added, such as zucchini, mushrooms, peppers, etc.