Equipment
- Measuring spoons and cups.
- Paring knife and cutting board.
- Can opener.
- Skillet (to brown the meat).
- Plate with paper towel (to drain the meat).
Modification/Notes
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.
Ingredients
| 2 lbs | hamburger |
| 2 tablespoons | garlic, minced |
| 1 large | onion, chopped finely |
| 1 (28 ounce) can | tomatoes (undrained) |
| 1 ¾ cups | water |
| 30 ounces | beef consomme, undiluted |
| 1-2 tablespoons | worcestershire sauce |
| 10 ounces | salsa |
| 5-6 | carrots, chopped |
| 5-6 stalks | celery, chopped |
| 1-2 | bay leaf |
| 1/2 teaspoon | Each: thyme, oregano, rosemary, and basil |
| black pepper, to taste | |
| grated Parmesan cheese, optional, to taste |
Instructions
- Brown the hamburger with the onion and garlic. Drain well.
- Add in all remaining ingredients except the Parmesan cheese, and turn the crockpot on low for 6 hours (or high for 3).
- Ladle into serving bowls and sprinkle with grated Parmesan cheese and fresh ground black pepper just before serving.
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