Subj : Pound O' Flesh - 02
To   : All
From : Dave Drum
Date : Thu Jan 19 2023 17:00:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Hamburger Soup
 Categories: Beef, Pasta, Vegetables, Herbs
      Yield: 5 servings
 
      1 lb Ground beef
      1 c  Diced yellow onion
      2    Ribs celery; diced
      2 lg Carrots; diced
      1    Bell pepper; cored, diced
      3 cl Garlic; minced
 14 1/2 oz Can diced tomatoes
      2 tb Tomato paste
      1 ts Dried oregano
    1/2 ts Salt
    1/2 ts Ground black pepper
      2 c  Beef broth
    1/2 c  Red wine, opt *
      1 c  Elbow macaroni
 
  BROWN THE BEEF IN A HEAVY STOCK POT: In a large Dutch
  oven or stock pot over medium heat, brown the ground
  beef over medium heat. Break it apart with a wooden
  spoon into large chunks.
  
  When browned, use a slotted spoon to transfer the ground
  beef onto a paper towel-lined plate to drain. Set it
  aside.
  
  COOK THE VEGETABLES: Pour off all but 1 tablespoon of
  the rendered fat from the ground beef (or add enough
  olive oil to make 1 tablespoon if there's not much fat).
  
  Add the diced onion, celery, carrot and bell pepper and
  cook over medium heat until softened, about 5 minutes.
  
  ADD THE SEASONINGS, TOMATOES, AND BROTH: Stir in the
  tomato paste and garlic, and cook about 30 seconds,
  until fragrant. Add in the oregano, salt, and pepper,
  and stir to combine.
  
  Stir in the diced tomatoes, beef broth, and red wine (if
  using). Lastly, add the cooked ground beef back to the
  pan. Taste and adjust seasonings as needed.
  
  SIMMER THE SOUP: Bring the soup to a rapid simmer.
  Reduce the heat to medium-low, cover the pot, and cook
  for about 20 more minutes. If you are adding elbow
  macaroni, add it halfway through simmering, and cook
  until the pasta is tender.
  
  SERVE IMMEDIATELY: Dole the soup out into individual
  bowls and serve hot from the pot. Leftovers will keep up
  to 5 days refrigerated, or up to 3 months frozen.
  
  * If you’re not using the red wine, use an equal measure
  of tomato juice or beef broth spiked with a teaspoon or
  two of your favorite vinegar.
  
  Makes: 4 to 6 servings
  
  By: Megan Keno
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A boiled egg in the morning is hard to beat.
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