Prairie hamburger soup
A thick, thrifty beef and vegetable soup from the Canadian Prairies. Better still the next day.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Ground beef (80/20)14 oz
- Yellow onions5 oz
- Carrots7 oz
- Russet potatoes14 oz
- Diced tomatoes (can)1 can
- Vegetable bouillon cubes2 cubes
- Frozen peas7 oz
- Whole wheat bread8 oz
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, italian seasoning. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Chop the onion and fry it with the ground beef in a large pan for 8 minutes, breaking it up, until browned.14 oz ground beef5 oz yellow onions
- Peel and dice the carrots and potatoes. Add them with the diced tomatoes, the crumbled bouillon cubes, 4¼ cups of water and a teaspoon of dried thyme.7 oz carrots14 oz russet potatoes1 can diced tomatoes2 cubes
- Simmer for 20 minutes, until the potatoes and carrots are tender. Stir in the peas for the last 3 minutes.7 oz frozen peas
- Season well and serve with the bread.8 oz whole wheat bread
Let the beef brown properly before adding the water. Pale ground meat makes a pale soup.
Something wrong with this recipe? Tell us and we'll fix it.
Your rating teaches the planner what you like.