What a lovely meal for a cold winter’s evening with a nice loaf of crusty bread. Enjoy!
Hamburger or Leftover Roast Beef Soup
Print recipe| Serves | 10 - 12 |
Ingredients
- 1 Lb. or 500 gm lean ground beef or leftover roast beef and beef bones(if there are any)
- 1 Medium to large onion or 2 shallots (chopped)
- 8 Cups beef broth (I use the unsalted beef broth)
- 1 14 oz (398 ml) tin diced tomatoes or 3 large fresh tomatoes diced (I use the unsalted tomatoes)
- 1 Large carrot (chopped)
- 2 Small stalks of celery (chopped)
- 1 cup sliced mushrooms (I prefer cremini for the flavour, but white mushrooms will do)
- 3 - 4 Cloves garlic (chopped)
- 1/2 Tsp dried oregano
- 1/2 Tsp dried basil
- 1/2 Tsp dried parsley
- 1 bay leaf
- 1 - 2 Tsp salt or to taste
- freshly ground pepper
- 2 Tbsp olive oil
- 5 Tbsp alphabet (or any very small noodles)
Directions
| With a little olive oil and butter in a frying pan, brown the ground beef (if using leftover roast beef , cut into bite-sized pieces) over medium to high heat. Remove the meat to your soup pot. | |
| In the same frying pan, cook the onions and garlic until the onions are soft (but not browned); add the chopped carrots and cook for a few more minutes, then add the mushrooms and celery and cook for a few more minutes. Add the spices to the vegetables in the pan and mix them well in. Add a little of the beef broth to the frying pan to deglaze the pan and then put the vegetable mixture into the soup pot with the meat. | |
| Add the remainder of the broth, the diced tomatoes and the olive oil to the meat/vegetable mixture. Simmer covered at least 2 hours or all day. (If using a two setting crock pot, start at high and when it is bubbling, turn it down). | |
|
Add the noodles for the last 45 minutes of cooking. Remove the bay leaf; taste for seasoning and serve with a crusty bread.  | |