During the cold winter season people tend to want good and hardy meals. People want those “stick to your bones” type of recipes that will warm and stay with them. It is usually this time of year that soups and stews, casseroles and one pot crockpot meals are high on the list of meal ideas. These are great because the meal starts early in the day and can cook throughout, warming the house and invoking the smells of spice and flavor. With this hamburger bean potato soup recipe there is many items that will be filling. It is good to make up ahead of time and portion out smaller amounts to freeze or save. It is a good sharing recipe for housewarmings and things.
Hamburger Bean Potato Soup Recipe:
Ingredients
- 1 cup of dried navy or pinto beans that are rinsed
- 1 can (28 ounces) tomatoes
- 3 quarts water
- 1 bay leaf
- 1 cup of diced celery
- 2 cups of chopped onion
- 2 cups of chopped carrots
- 2 cups diced and peeled potato
- 4 beef bouillon cubes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ pound hamburger
- Grated Parmesan Cheese
Directions
- Put the beans in a large pot and submerge with water. Heat the beans to a boiling point and continue to boil for two minutes. After two minutes of boiling, remove from the heat and let stand for one hour.
- Put the pot of beans back on the stove, heating again. Cook these now on low heat for twenty minutes.
- After recooking for twenty minutes, stir in the potato, celery, carrots, onion, tomato, the bouillon cubes, and the bay leaf.
- After stirring good and mixing thoroughly, heat this mixture to boiling. After a boil, reduce the heat, and now simmer for an hour.
- In separate pan, brown the hamburger and break into small chunks. This will need to be drained before use.
- After cooking and draining the meat, add to the veggie and bean mixture pot. You’ll need to cook this for an additional hour so the beans will be very tender.
- Add the salt and pepper and stir.
- Put soup in large bowls and adorn the top with the grated parmesan cheese, serve with a section of bread.
This recipe will serve 8 to 10 people and is a good frugal recipe for those trying to serve many people as cheaply as possible. This uses only a half pound of meat for 10 servings. Those that are trying to cut back on their meat consumption can also use this for a healthy treat.
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