Hamburger Soup: An Inexpensive and Wholesome Meal

As the weather begins to chill my bones and the dual monsters of winter heating costs and purchasing holiday gifts lighten my wallet, I am reminded that this is the perfect time of year to stretch the food budget with a batch of "hamburger soup."

With the cost of just about every food you can buy climbing at an alarming rate, it's nice to know you can still whip up a big pot of soup for little more than an Alexander Hamilton (that's $10 for those who slept through civics class).

Hamburger soup is a great way to feed a family on the cheap without cutting corners when it comes to flavor or nutrition. This soup is low in fat and socked full of vegetables, so it's healthy, but it's hearty and tasty enough to warm you up right on a cold day.

Since in addition to being a cold and expensive time of year, the holidays are also usually very tight on time, this soup adds the advantage of being fairly quick and easy to prepare. Sure, you can simmer it all day long to blend the flavors even more, but it can also be prepared in not much more than a half hour in a pinch.

Ingredients

1 lb of ground beef

1 29 once can of tomato puree

1 large bag of frozen mixed vegetables

2 medium onions, chopped

1 can of kidney beans, rinsed and drained

Salt and Pepper to taste (about 1 teaspoon of each is a good place to start)

1 tablespoon oil oil

Procedure

1. In a large soup pot, combine the beef, chopped onion, oil, and salt and pepper and cook over medium heat until the meat is browned, stirring often. If you're using 80% lean ground beef or less, you may want to drain the fat. If you're using 85% lean or higher beef, you should be fine.

2. Add tomato puree, beans, and frozen vegetables to the pot. Add water to reach desired consistency (I like my soup thick, so I start by filling the 29 ounce puree can once with water, then adding more water if needed later on).

3. Bring soup to a boil and then reduce heat. Simmer soup until vegetables are tender. If you have the time, let simmer for at least a half hour, as the additional simmering will only help the flavors in the soup blend.

4. Serve hot with a side salad and/or fresh bread.

As with just about any soup, this recipe is very flexible. You can substitute ground turkey, chicken, or pork for the ground beef. If you don't like kidney beans (or don't have any handy), use a different kind. Like pasta or barely in your soup? Throw some in and simmer until it's tender. Also, adding in other spices (in moderation) will only enhance the flavor of your soup. I often add garlic or garlic power, basil, and oregano when I make this soup.

The quantities above will easily feed a family of four and provide some leftovers. If you have a real army to feed, double the recipe. If you're a single person or a couple, the quantities above will easily provide lunch and dinner for the better part of a week. I'll often make a batch of soup on the weekend, and have leftovers all week long.

I hope you find this recipe a helpful way to keep both your wallet and your stomach full this winter!