BURGER SOUP: FAMILIES & PENSIONERS: dairy-free, lower fat/cholesterol, high fibre, easy, good value

Pleasing, satisfying North American Classic, cousin of the Beef Stew...for families or pensioners: 

1. Family

updated nov 2022

A hearty bowlful of beefy deliciousness 

This is one for the  favourites' list -- especially since Waitrose & M&S contiue to sell 500gm 20% fat beef mince at around £4.25 - not a bargain but decent value. (10/25).  But if you want to use a higher grade beef or kosher beef, that's fine, too; nsame methods apply but obviously costs rise.

Two recipes are available,one for families and one for pensioners.

Don't be afraid of 20% fat beef; the fat released is usually good quality.  The flavour of the beef is excellent and in 67's past experience, a bargain.

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

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. 

1.  FAMILY VERSION 

Cost:  min £6.00'ish (10/25)

Feeds:  6

Ingreds: 

500gm/17.5oz ground beef

olive oil 

 

1 onion or half a fennel, (tough outer leaves removed, inner leaves soaked in a mixture of 9:1 water & white vinegar 20 mins; 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 (opt)

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 (M&S 65p)

       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) 

2.  PENSIONERS VERSION (different quanties & timing)

Cost: approx £3.00'ish (1/25)

Feeds: 4 with sides

Ingreds: 

250gm/8.5oz ground beef
1-2 tsp olive oil 
 
1 small onion, or half a fennel (tough outer leaves removed, inner leaves soaked in a mixture of 9:1 water:vinegar 20 mins; 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 (opt)) 

2 med-large potatoes, in small bite-sized pieces OR one potato & equivalent sweet potato, parsnips and/or swede (about 2 cups)

1/2 can tomatoes 

3/4c beef or other 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 complete: 

       1/2 can tomato soup 
       1 tsp parsley flakes

       1/2 cup frozen peas 

      

Method: (timings differ from family version) 

1.  Heat olive oil in a med pan over med-high, 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 if using, 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 peas & dried parsley; leave at least 15 mins until  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 chicken or lamb
• replace half the potatoes with 1/2 cup (dried) pasta that has been cooked & drained, 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 
• instant Pot: follow manufacturers' instructions
• the total amount of veg should equal 2 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