Sally’s Hamburger Soup

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My mother received this delicious soup recipe from her friend, Sally, when I was a very small child. We lived in the same neighborhood and Sally’s children and my siblings and I were all playmates. This recipe has been a family standard for all those years (I won’t tell you how many). It is mild, but flavorful and kid friendly!
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Recipes	1	2	3	4	5	6
Servings	6	12	18	24	30	36
Ingredients
Ground beef, very lean	1-1/2 lbs.	3 lbs.	4-1/2 lbs.	6 lbs.	7-1/2 lbs.	9 lbs.
Canned tomatoes (these can be pureed if you don’t like chunks)	12 oz.	24 oz.	36 oz.	48 oz.	60 oz.	72 oz.
Beef broth	43.5 oz.	87 oz.	130.5 oz.	174 oz.	217.5 oz.	261 oz.
Salt	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Bay leaf	1	2	3	4	5	6
Parsley	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Thyme	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Whole peppercorns	10	20	30	40	50	60
Celery stalks, sliced	4	8	12	16	20	24
Carrots, sliced	4	8	12	16	20	24
Frozen vegetables (optional)- corn, peas, cut green beans	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Cooked rice or pasta	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.

 

Assembly Directions:
Brown the ground beef and onion together in a large soup pot (if you have purchased very lean beef, you should not need to drain any fat off). Cook until the hamburger is well browned. Add tomatoes, broth, salt, bay leaf, parsley flakes, thyme, peppercorns, celery and carrots, plus 3 1/2 cups of water. Bring the soup to a boil over medium high heat, and then simmer for 45 minutes to 2 hours.

Freezing Directions:
Cool soup thoroughly. Divide into suitable size freezer containers. If you are using a rigid freezer container, make sure to leave room at the top for expansion. Freeze vegetables in a separate container. Freeze cooked rice or pasta in a separate container. You can place the three containers into one larger container to keep all ingredients together. Label, seal, and freeze.

Serving Directions:
Thaw soup mixture and noodles or rice. Place soup in a soup pot on medium-low heat, or in a crock-pot on low. Simmer until heated thoroughly. About 15 minutes before serving add the frozen vegetables. Five minutes before serving add the cooked rice or pasta.

Comments:
*When serving to children be very sure to remove the peppercorns from the soup. If they bite into one you will be sorry!! I still like using the peppercorns because the flavor is imparted without the visual problem of little black flecks in the soup.

This soup smells fabulous! It is great served with croutons, crunchy breadsticks or cornbread. I love this soup just as it is, but my hubby and one or two of my children would sprinkle shredded cheddar or Parmesan cheese over the top.

Nutritional Info:
Analysis done with cooked rice.
Per Serving: 470 Calories; 20g Fat (38.5% calories from fat); 35g Protein; 37g Carbohydrate; 5g Dietary Fiber; 78mg Cholesterol; 2363mg Sodium.
Exchanges: 1 Grain (Starch); 4 Lean Meat; 3 Vegetable; 2 Fat.