Hamburg Soup

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon, until fully browned.

   Ca. 7 min.

2. 2

   Carefully drain off any excess fat from the pot.

   Ca. 1 min.

   Kokkens note: Tilting the pot and using the spoon to hold back the meat makes this easy.

3. 3

   Return the pot to the heat and stir in the dry onion soup mix until the beef is evenly coated.

   Ca. 1 min.

4. 4

   Pour in the water, diced tomatoes, and tomato sauce. Add the light brown sugar, celery salt, and bay leaves.

   Ca. 2 min.

5. 5

   Stir everything together and bring the liquid to a boil, then reduce the heat to maintain a steady simmer.

   Ca. 5 min.

6. 6

   Stir in the frozen mixed vegetables and the dry elbow macaroni.

   Ca. 1 min.

7. 7

   Simmer, stirring occasionally, for 10-12 minutes, or until the macaroni is tender.

   Ca. 12 min.

   Kokkens note: The soup will thicken as the pasta cooks and releases starches.

8. 8

   Remove and discard the bay leaves before serving the soup hot.

   Ca. 1 min.