Lewis County Recipes: Contest-Winning Hearty Hamburger Soup

It's finally here. Fall is upon us, and I'm ready to make soup!

This is one of my favorites, and I have adapted it to my tastes. I included the changes I make below if you would like more tips.

One change I want to mention is the substitution of sweet potatoes for white potatoes. I generally add chopped Yukon Gold white potatoes, but if I don't have any on hand, I can truly say that sweet potatoes are just as delicious in this recipe, and make a great healthy alternative.

A full meal in a pot, this soup pairs best with a crispy pan of cornbread, or your favorite crackers. Enjoy!

Ingredients:

1 pound ground beef

4 cups water

1 can (14-1/2 ounces) diced tomatoes, undrained

3 medium carrots, sliced

2 medium potatoes, peeled and cubed

1 medium onion, chopped

1/2 cup chopped celery

4 teaspoons beef bouillon granules

1-1/2 teaspoons salt

1/4 teaspoon pepper

1/4 teaspoon dried oregano

1 cup cut fresh or frozen green beans

Directions:

1. In a large saucepan, brown beef; drain. Add the next 10 ingredients; bring to a boil.

2. Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender. Add green beans. Cover and simmer 15 minutes longer or until the beans are tender.

I make a few easy changes to suit my taste:

I like to roast my vegetables until about half-cooked, then add them to the broth. This really boosts the flavors.

I don't like oregano; I add chopped garlic, and a bay leaf. I also add several dashes of Worcestershire, as I like how it compliments beef.

A few additions of vegetables:

I add a small head of chopped cabbage, and whole kernel sweet corn.

I substitute peas for green beans, and I always double the recipe and freeze half of the soup for later.

This recipe yields 8 servings.

Recipe by: Barbara Brown; Janesville, Wisconsin
Photo by: Taste of Home