MAIN COURSE 'BURGER SOUP: thrifty, lower-fat/cholesterol, slow cooker, easily digested

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Pleasing, satisfying North American Classic, cousin of the Beef Stew...

updated nov 2022

A hearty bowlful of beefy deliciousness 

This is one for the family favourites' list -- especially since Waitrose & M&S sell  almost permanently 500gm 20% fat beef mince at around £2 (last time 67 looked) .  

Don't be afraid of the 20% fat beef; 67 uses it all the time and so far, the fat that is released is good quality.  The flavour of the beef is usually excellent and in 67's mind, it's a bargain.

67's method of cooking the mince removes as much fat as possible (making it more suitable for cholesterol-phobes) and boosts meaty flavours.

Like many American supper dishes, 'Burger' Soup is hearty, easy to make, and reheats well.  There is an element of 'kidult' food here - it's a soupy version of the hamburger - but everyone who's eaten it (including the Blogger) loves it. 

As for the chief cook and bottle washer, the soup is a godsend one-pan wonder: you only need some warm bread/buns to go with, find a bit of salad and throw-together a dessert for a great, satisfying meal.  

To continue the American theme, 67 defrosted some recently baked banana cupcakes and topped them with peanut butter frosting. But quick, easy and more-ish brownies would also work.  

If beef is not in your food plan, turkey or chicken mince is an even lower-fat/cholesterol alternative. 

The vegetables can be chopped and changed without affecting its deliciousness; the soup freezes well. 

The slow-cooker method is recommended for best flavour but a stove-top version is included.  

Cost:  £5'ish

Feeds:  4-6

Ingreds: 

500gm/17.5oz ground beef

olive oil 

 

1 onion, in small dice

2 sticks celery, in chunks (bite-size for slow cookers; smaller for quick version)

2 carrots, in chunks (bite-size for slow cookers; smaller for quick version)

bell pepper, topped, tailed, de-seeded and de-membraned, in bite-size chunks

2 cloves garlic, grated

2-3 med potatoes, in bite-size chunks, or a combo of potatoes, parsnips, swede or other root veg (2'ish cups)

1 can tomatoes 

1.5c beef broth (granules will be fine)

1.5 tsp tomato paste

2 tsp Worcestershire sauce

1/4 tsp salt 

1/4tsp pepper

1/2 tsp oregano

1/8tsp cayenne    

          

       

After soup base is cooked:       

       1 can (any old) tomato soup (67 used M&S @ 50p a tin) 

       1 cup frozen peas or frozen diced mixed veg (if you can find them)

       Garnish: 1tbsp fresh or 1 tsp dried parsley flakes 

Method:

1.  Heat olive oil in a large pan over med-high heat, add meat, crumbling as you go; cook, breaking up the beef, until there is no more pink - 6-7 mins.  Pour through a strainer or colander into a bowl, draining off all the fat.  Set meat aside.
2. Add a bit more olive oil to the pan, turn heat down to med; add onions, carrots, celery & pepper; sauté 5 mins; add garlic, sauté a minute more
3. Add beef back into the pot with potatoes (or equiv), tomatoes with juice, beef broth, tomato paste, Worcestershire sauce and seasoning
4. Bring mixture to a boil; cook 5 mins at medium bubble
5. Add to Slow cooker; cook on low 3 hours or until potatoes are tender 
6. Stovetop: Reduce heat to low bubble; cook at least an hour until root veg are tender 
7. If serving immediately: stir in tomato soup and peas; they will defrost in the heat; if serving the next day, cool & refrigerate overnight; reheat over med heat, add peas; taste for seasoning
8. If soup is too thick for your liking, add 1/2 cup stock 
9. Garnish with parsley
10. Serve with warmed bread/rolls or easy-peasy mix'n drop Baps/Buns
11. A good healthy side would be cucumber slices, tomato wedges and lettuce leaves with yoghurt mayo (bottom of page) 

Comments:

'I was afraid this would be some namby-pamby kids food but it was surprisingly substantial, wholesome, nourishing and non-fatty. Will definitely make this again  but being a cholesterol-phobe will likely use minced turkey next time.' Retired writer

Tips:

• Replace beef with minced turkey, chicken or lamb
• Replace potatoes with 1/2 cup dried, cooked drained pasta, added after soup is cooked OR add 1/3 cup washed drained rice plus 3/4 cup stock before  soup goes into slow cooker or on stovetop (see below)
• Instant Pot: follow manufacturers' instructions
• The total amount of veg should equal about three cups; frozen veg - cheaper and easier - can be used 

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permissio