Hamburger soup 

1 1/4 - 1 1/2 lbs hamburger
6 cups VERY cold water - use ice if you need to
4 beef bullion cubes - 6 for lean (15% fat) hamburger, 8 for extra lean (10% 
  fat)
1 1/2 level teaspoon black pepper
1 rounded teaspoon ground sage, to taste
1 level teaspoon salt
1 level teaspoon ground celery seed
1 - 2 clove(s) garlic, to taste
3 smaller pearl onions (about 1 inch in diameter)
1 serrano pepper (looks like a skinny jalopeno. may substitute 1/2 
  jalopeno or leave out)
4 cups diced russet potatoes (about 4-6 large)
1 1/2 - 2 cups diced carrots (4 average sized)
1 1/2 - 2 cups celery (3 large stalks)
1 large (aprox. 15 oz) can of whole corn
2 5.5 oz cans of V-8 juice (may substitute tomato juice)
1 1/2 - 2 cups diced fresh spinach

Makes close to one gallon.


     Start by "breaking" the raw hamburger into  a large pan with the water
and V-8 juice
that is big enough so that the water and hamburger together don't fill the 
pan more than half way, but small enough that the water at least covers the 
hamburger. Use a thick-bottomed pan so you don't have to stir constantly
to keep everything from sinking to the bottom and burning.  I use a
Guardian Service cast aluminum roster pan.  You may be able to find one
on e-bay or something. 
     Add the salt and spices, and let it sit while you mince the onion 
and garlic real fine. Also slice the serrano pepper into very thin rings.
Add the onion, garlic, and pepper, and stir  until the hamburger is 
completely broken up (this is why you start with the very cold water - it 
makes the hamburger break up real easy).
     Turn the heat on high, and start working on the potatoes. Dice them 
into cubes (more or less!) no more than about a half inch on a side.
     Next, slice the carrots into rings about 1/4" thick, and add them. 
Then do the same with the celery. Stir up  the soup, and check to see that 
it has a good mix of the vegetables. If something looks under-represented, 
add a little more. If you actually measured out everything,this shouldn't 
be necessary.
     Add the corn. DO NOT drain first - the juice adds to the flavor of the 
broth. Add the spinach. Reduce heat to a low boil, and cook until potatoes and carrots are 
soft.
     For best results, serve along with cornbread (preferred) or buttermilk 
biscuits or some other kind of biscuits or rolls.

Note: The above receipe makes more of a stew than a soup. If you want it 
more soup-like, add 1 bullion cube and a pinch of the salt and spices for 
each two cups of added water.

Copyright Stuff:

Copyright 1995, 2008 by Kevin Murcray. Posted here for individual use only - all rights reserved. Individual people may freely use this recipe, and distribute it among their friends. Commercial and/or organizational use is strictly prohibited.