Friday, April 4, 2008

Crockpot Hamburger Soup

Taken from: Recipe*Zaar. Recipe #133649. Posted by Kittencal; and Shirley Downey. Both recipes had good points to them, so I’ve combined them.


  • Measuring spoons and cups.
  • Paring knife and cutting board.
  • Can opener.
  • Skillet (to brown the meat).
  • Plate with paper towel (to drain the meat).

I keep consomme in my freezer whenever I can, store-brought broth can be used instead. Fresh tomatoes can be used, but you’ll have to dip them in boiling water to remove their skins before adding them to the recipe. I prefer to cut up my tomatoes before adding them.


2 lbshamburger
2 tablespoonsgarlic, minced
1 largeonion, chopped finely
1 (28 ounce) cantomatoes (undrained)
1 ¾ cupswater
30 ouncesbeef consomme, undiluted
1-2 tablespoonsworcestershire sauce
10 ouncessalsa
5-6carrots, chopped
5-6 stalkscelery, chopped
1-2bay leaf
1/2 teaspoonEach: thyme, oregano, rosemary, and basil

black pepper, to taste

grated Parmesan cheese, optional, to taste


  1. Brown the hamburger with the onion and garlic. Drain well.
  2. Add in all remaining ingredients except the Parmesan cheese, and turn the crockpot on low for 6 hours (or high for 3).
  3. Ladle into serving bowls and sprinkle with grated Parmesan cheese and fresh ground black pepper just before serving.

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