Hungarian flavours, lots of vegetables and seasonings make this main-course hamburger soup an interesting departure from the traditional Hamburger Soup. You can use almost any mix of vegetables you want, even frozen if you like.
| 1 lb (500 g) |
Extra Lean or Lean Ground Beef |
| 1 |
large onion, chopped |
| 4 |
cloves garlic, minced |
| 1 |
EACH carrot and celery stalk, thinly sliced |
| ½ (8 oz/250 g) pkg |
sliced mushrooms |
| 2 tbsp (30 mL) |
paprika |
| ½ tsp (2 mL) |
caraway seed |
| ¼ tsp (1 mL) |
chili pepper flakes (optional) |
| 1 |
potato, scrubbed and cut into chunks |
| 1 pkg (900 mL) |
sodium-reduced chicken or beef broth |
| ¼ cup (50 mL) |
chopped fresh parsley |
| 2 tbsp (30 mL) |
EACH tomato paste and sodium-reduced soy sauce |
| ½ cup (125 mL) |
frozen peas |
- Cook beef, onion, garlic, carrot, celery, mushrooms, paprika, caraway seed and chili pepper flakes in Dutch oven over medium heat for 10 to 15 minutes or until meat is thoroughly cooked and any liquid has evaporated. Drain if desired.
- Add potato, broth, parsley, tomato paste and soy sauce; bring to boil. Reduce heat and simmer for 15 minutes.
- Add peas; simmer for 5 minutes.