Zesty Hamburger Soup Jeff Allen Recipes

ZESTY HAMBURGER SOUP

Steps:

• In a Dutch oven, cook beef, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in water, potatoes, corn, pasta and jalapeno. , Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until pasta is tender. Stir in the remaining ingredients and heat through., Freeze option: Cool soup and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

ZESTY HAMBURGER VEGETABLE SOUP

Steps:

• In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, potatoes, corn, pasta and jalapeno. , Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Add the remaining ingredients; cook and stir until heated through.

HAMBURGER SOUP AKA HANGOVER SOUP

Steps:

• In a frying pan cook ground beef, onions and garlic together.
• Then thinly slice carrots and cabbage and add to cooked beef mixture fry for an additional 5 minutes over medium heat.
• Transfer ingredients to a large pot with lid, then add all additional ingredients cover, bring ingredients to a boil over medium heat then reduce to low heat and cook for an additional 2 hours or until all vegetables are fully cooked.

ZESTY HAMBURGER SOUP

Steps:

• Brown hamburger in skillet. Drain.
• Place all ingredients in slow cooker or on the stove and cook until potatoes and onions are done. I put mine in a slow cooker on low heat during the day while at work.
• *I pour a tad bit of the juice from the jalapeños in the soup, just to add that extra kick!! Also, you may need to add more tomato sauce/water/etc. This soup is thicker and some like their soup with more juice. I also use fresh carrots instead of canned carrots. This may require a longer cook time.

ZESTY HAMBURGER SOUP -JEFF ALLEN

Steps:

• In Dutch oven, cook the beef, celery, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water, potatoes, corn, pasta and jalapeno.
• Bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until pasta is tender. Stir remaining ingredients. Cook and stir until heated through.