Hearty Hamburger Soup 82 SHARES Share Tweet Ingredients 2 lbs lean ground beef 1 white onion, peeled and diced 1⁄4 teaspoon ground black pepper, more to taste 1⁄2 teaspoon dry oregano, more to taste 1⁄2 teaspoon dry basil, more to taste 1⁄4 teaspoon seasoning salt 1 (1 1/2 ounce) envelope onion soup mix 6 cups water, more to desired consistency 1 (8 ounce) can tomato sauce 1 tablespoon soy sauce 1 (15 ounce) can diced tomatoes, undrained 1 (15 ounce) can corn, drained 1 cup celery, sliced 1⁄4 cup celery leaves, coarsely chopped 1 cup fresh carrot, sliced 1 cup white potato, peeled and cut into small cubes garlic salt, to taste shredded parmesan cheese, to serve sour cream, to serveDirections Brown ground beef and onion in a large pot. Drain if needed. Add spices and onion soup mix. Stir in water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes. Add the rest of the ingredients up to the potatoes bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender about 30 minutes. (Add more water if needed). Season to taste with garlic salt. Serve with shredded parmesan cheese and sour cream.
Ingredients 1 lb. ground beef, Cooked 1 Large Onion, Chopped 1 Can Pinto Beans 1 Can Kidney Beans 1 Can of Corn 1 Can Ro-Tel 1 Can Diced Tomatoes 1 Packet Taco Seasoning Mix 1 Pack Ranch Dressing Mix 1 1/2 Cups Water Instructions Brown your meat. Open all the cans and dump everything into your crock pot. Juice and all. Let it sit on high for an hour or two then turn it down to low.
Crab and Shrimp Seafood Bisque Ingredients 3 tablespoons butter 2 tablespoons chopped green onion 2 tablespoons chopped celery 3 tablespoons all-purpose flour 2 1/2 cups milk 1/2 teaspoon freshly ground black pepper 1 tablespoon tomato paste 1 cup heavy whipping cream 8 ounces crab meat 4 to 8 ounces small cooked shrimp or other seafood 2 tablespoon sherry wine Directions Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender. Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes. Warm the milk in another saucepan over medium heat. Slowly stir in the warmed milk and continue cooking and stirring until thickened. Add the freshly ground black pepper, tomato paste, and heavy cream. If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan. Stir in the crab, shrimp, and the sherry. Bring to a simmer. Serve hot. Tips and Variations Feel free to add small cooked bay scallops or lobster instead of the shrimp. Replace the green onions with finely chopped shallots. If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.
