Moms Saturday Night Hamburger Soup Recipes

MY MOM'S HAMBURGER AND POTATO SOUP

Steps:

• Combine potatoes, carrots, onion, celery, garlic, parsley, basil, bouillon, salt, and pepper in a large soup pot. Fill pot with enough water to cover ingredients. Cover and boil until all ingredients begin to soften, 15 to 20 minutes. Remove from heat so you do not burn your hands.
• Crumble in uncooked ground beef, a little at a time, stirring to mix a few times. Return to heat and bring back to a boil. Simmer on low to medium heat until all vegetables are cooked through and meat is no longer pink, 15 to 20 minutes.

MOM'S LEGENDARY STUFFED HAMBURGERS

Steps:

• Prepare a grill for medium heat. When hot, lightly oil the grate.
• Fry the bacon in a skillet over medium heat for about 5 minutes, stirring frequently. Add onions to the pan; cook and stir until bacon is browned, but not crisp and onion is soft. Remove from the pan and drain on a paper towel-lined plate. Season to taste with black pepper.
• In a large bowl, mix together the ground beef and onion soup mix. Divide into 8 balls and then flatten into thin patties. Place a quarter of the bacon mixture onto each of four patties. Top with the remaining patties and press the edges together to seal.
• Grill the burgers for about 15 minutes, turning once, until well done. Serve on buns with your favorite condiments.

MOM'S HAMBURGER SOUP

Steps:

• Use 8 quart stock pot.
• Combine first 4 ingredients and cook together until hamburger is loose and no longer pink. Do not overcook. Drain off grease and return meat mixture to the stock pot.
• Add the diced tomatoes, tomato juice and steak seasoning to the meat mixture; simmer on low heat for 30 minutes. Stir after 15 minutes.
• Add the frozen mixed vegetables; simmer on low heat for 60 minutes, stirring every 15 minutes.
• Add the rice and 2 C water; continue to simmer for about 60 minutes stirring frequently. Add additional water if soup is too thick.

MOM'S GROUND BEEF AND VEGETABLE SOUP

Steps:

• Combine the beef, carrots, and Italian herb seasoning in a 12-inch nonstick skillet over medium-high heat. Cook, stirring to break up the beef, until is is just cooked through, about 6 minutes.
• Put the cooked beef mixture in a 3-quart or larger slow cooker. Stir in the water, bouillon mixture, vegetable juice, onions bay leaves, sugar, 1/4 teaspoon garlic salt, pepper, and pasta. Stir in the frozen vegetable medley and green beans. (The liquid may not cover all the vegetables at this point.).
• Cover the cooker, and turn on the high setting for at least 30 and preferably 45 minutes. Turn to the low setting and cook for at least 5 hours and up to 10 hours. Thin the soup with a little hot water before serving, if desired. Taste and add more garlic salt, if desired.
• Discard the bay leaves as the soup is served.

MOM'S SATURDAY NIGHT HAMBURGER SOUP

Steps:

• Brown ground beef in large Dutch oven or pasta pot. Add onion and garlic and simmer for 2- minutes. Add tomatoes and beans and, using the bean cans, add 2 cans of water. Bring to a boil and add macaroni.
• Lower heat to medium and simmer until pasta is tender, about 15 minutes. Serve in soup bowls and sprinkle with Kraft cheese. Serve with hot garlic bread and a salad for a perfect, quick fall dinner.