PENSIONERS' DELIGHT: HAMBURGER SOUP, thrifty, low-fat/cholesterol; easy prep & easily digested

Starting next week, 67goingon50 will be revisiting the Christmas archives, offering a personal choice of favourite Christmas recipes in the usual categories, with a few new recipes.  There will be no posts in December.   

A bowl of this North American classic, cousin of the Beef Stew, lightens the mood on a dark autumn night...

A hearty bowlful of beefy deliciousness:'definitely not namby-pamby kids food' 

This wonderfully robust, satisfying soup was a favourite of a 90+ pensioner the Blogger used to cook for.

Though originally a more complex family recipe (see here) this simpler version is still full of flavour, comforting and satisfying.

It is cooked on the stovetop but if you're worried about electricity, double the amounts and freeze half for reheating at a later time. There is also a slow cooker version.

Beef is not normally a frugal meat but beef mince is one of the few foods that has actually fallen in price since we entered the cost of living crisis!

Both Waitrose and M&S offer 4-500g minced 20%-fat beef at £2.10 a package (last time 67 looked). 

Other grades of mince cost more but don't be afraid of 20%-fat mince.  In 67's experience so far, the fat that is released is good quality;  using 67's method, nearly all of the fat is drained away. The flavour of the beef is excellent and in 67's mind, a real bargain.

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

The soup is a godsend one-pan wonder: you only need some warm bread/buns to go with, and a bowl of cucumber slices, tomato wedges & shredded lettuce with yoghurt mayo (bottom of page) for a terrific and still thrifty 3 course meal.

If beef is not in your food plan, turkey or chicken mince is an even lower-fat/cholesterol alternative but flavours won't be as intense. 

Use fresh carrot & potato if you can, or a mix of potato, sweet potato, parsnips and swede.  The other vegetables can be changed or frozen without affecting its deliciousness; if you can find a bag of frozen diced veg, go for it and adjust quantities accordingly.

Cost: approx £3.75

Feeds: 2-3 generous bowlsful 

Ingreds: 

250gm/8.5oz ground beef
1-2 tsp olive oil 
 
1 small onion, in small dice

1 stick celery, thinly sliced

1 medium carrot in small bite-sized pieces 

1/2 bell pepper, topped, tailed, de-seeded and de-membraned, in small dice 
1 clove garlic, grated
2 med-large potatoes, in small bite-sized pieces OR one potato & equivalent sweet potato, parsnips and/or swede (about 2 generous cups)
1/2 can tomatoes 
3/4c beef broth (granules will be fine)
3/4 tsp tomato paste
1 tsp Worcestershire sauce
1/8 tsp salt 
1/8tsp pepper
1/4 tsp oregano

generous pinch cayenne    

          

After soup base is done: 

       1/2 can tomato soup 
       1 tsp parsley flakes

       

       1/2 cup frozen peas +

       1/3 cup frozen mixed diced veg 

       OR 1 cup frozen mixed diced veg
      

Method:

1.  Heat olive oil in a med 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 all but 1-2 tsp fat.  Set meat to one side 
2. Add onions, celery, carrot & bell pepper to the pan; sauté 5 mins; add garlic, sauté a minute more
3. Add beef back into the pot with potatoes/root veg, tomatoes with juice, beef broth, tomato paste, Worcestershire sauce and seasoning
4. Bring mixture to a boil; cook 5 mins at medium bubble
5. Stovetop: reduce heat to med-low; simmer 1 hour with lid slightly off 
6. Slow cooker: after step 4, add to slow cooker on low; cook 3 hours or until potatoes are tender 
7. When soup base is done, stir in tomato soup, frozen veg & dried parsley; leave at least 15 mins until frozen veg are hot through 
8. If soup is too thick for your liking, add 1/2 cup stock 
9. Serve with warm bread or easy-peasy mix'n drop Baps

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 three cups
• frozen veg is cheaper and easier to use 

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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 permission