Hamburger Soup
Hamburger Soup
15 minutes
45 minutes
Soups and Breads
Ingredients
- 1 tablespoon Fustini's Garlic olive oil
- 1 lb. ground beef
- 1/2 tablespoon Fustini's Grilling Rub
- 1 small yellow onion, chopped
- 2 medium Yukon gold potatoes, peeled and cut into 1/2" cubes
- 2 stalks celery, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons Fustini's Espresso Bean balsamic
- 2 tablespoons tomato paste
- 4 cups low-sodium beef or chicken broth
- 1 (14.5-oz.) can diced tomatoes
- 1/2 cup frozen corn
- 1 tablespoon yellow mustard
- freshly chopped parsley, for garnish
- Bread and butter pickles, for serving
- Kosher salt & freshly ground pepper to taste
Directions
- In a large pot over medium-high heat, heat olive oil. Add ground beef and cook, breaking up with a spoon, until golden, about 8 minutes. Season with seasoning. Using a slotted spoon, remove the beef to a plate.
- Add the onion, potatoes, celery, and garlic, and season with more seasoning. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Add balsamic to deglaze the pan, and the tomato paste, and cook, stirring 1 minute. Return the beef to the pot. Pour in broth and diced tomatoes, with juices, and stir to combine. Add the seasoning and bring to a boil. Cook until potatoes are tender, about 10 minutes.
- Stir in corn and mustard and cook until warm, 1 minute more. Season with salt and pepper to taste. Garnish with parsley and pickles before serving.
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