Conference turris::cooks

The only one I've ever heard of was Campbell's Chunky Hambuger soup in a can.
It was their usual chunky veggie-beef, but with spoon sized burgers instead of
beef chunks.  I did not think it worth buying a second time and would rather 
use chunks of beef in a homemade soup.

    I have one at home in my Betty Crocker recipe file called Autumn Soup
    that is very good.  Will try to remember to bring it in tomorrow. 
    
    julie

    Thank you, Julie.  I will look forward to it.
    

    
    Hmmm...are you sure you want hamburger soup? I believe the so-called
    "chili" at Dunkin' Donuts is pretty close to hamburger soup, since it
    is very watery and has little chili powder or other spices. If you
    try one of these, you might decide you don't REALLY want hamburger
    soup!
    
    Good luck
    

    I put this note in at the request of my neice who recently had
    what the "chef" at a restaurant she works at referred to as 
    hamburger soup...being a tempermental chef, he is reluctant to
    give out any receipes.  She said it was quite delicious.  I believe
    Julie has answered my question and hopefully she will post the
    "Autumn Soup" receipe tomorrow.  Chili----->my neice makes a great
    Chili!
    
    

Well I know when I was growing up my mother made hamburger stew.  She
never used a recipe - it was a typical tomato-sauce based stew - with
lots of browned hamburger (don't break up the chunks), onion, carrots,
potatos, peas, etc.  Not at all like chili.

Diana

    I make hamburg soup when I am too lazy to make meatballs.
    
    1 lb ground beef
    1 large onion
    1 clove garlic
    8 cups beef stock or bouillon
    6 carrots
    4 stalks celery
    1 yellow summer squash
    1 zucchini
    1 28 oz can whole tomatoes
    1 bay leaf
    pepper and basil to taste
    8 oz pasta 
    
    Brown ground beef, diced onion and chopped garlic in large soup pan.
    Add beef stock. Peel and slice carrots add celery. Slice squashes and
    add to pot. Squish the tomotoes a little add them. Add spices. Simmer
    for 1-2 hours. When ready to serve add cooked pasta. 
    
    I usually serve this freshly grated cheese on top and have fresh
    Italian or French bread on the side. I make this recipe when I am
    trying use up vegetable. I make it in the summer too, when squash is
    very abundant. Enjoy
    

    My mom used to make a hamburger stew too that I never liked
    very much because it was in a white sauce.  I didn't like 
    seeing the pieces of brown meat floating in the white sauce. 
    Many years later a friend invited me to dinner and served 
    this same stew. It wasn't in a white sauce and I enjoyed it.  
    It also brought back memories of my mom.  I haven't made this
    in a long time. It's simple and good and taste better the second day.
    
    By memory -   l lb. of hamburger (in small pieces)
                  1 onion sliced
                  2-3 potatoes cut in chunks (quartered if not too big)
                  Accent
                  Gravy Master
    
    Put all except the Gravy Master in a pot and cover with water.
    Cook until potatoes are done.  Add Gravy Master to color and
    thicken if needed with flour and water.
    
    Serve with fresh rye bread for sopping up the gravy.
    
    Flo
                                                                         

    Gee, I didn't expect to get responses back for hamburger soup
    but guess it's not an uncommon dish.  Thanks to all who 
    replied.
    

    Sorry I foget to bring in the recipe yesterday but here it is:
    
    Autumn Soup
    
    1 lb. ground beef               2 teaspoons salt
    1 cup chopped onion             1 teaspoon bottled brown bouquet sauce
    4 cups water                    1/4 teaspoon pepper
    1 cup cut up carrots            1 bay leaf
    1 cup diced celery              1/8 teaspoon basil
    1 cup cubed potatoes            6 tomatoes
    
    In large saucepan, cook and stir meat until brown.  Drain off fat.
    Cook and stir onions with meat until onions are tender, about 5 min-
    utes.  Stir in remaining ingredients except tomatoes; heat to boiling.
    Reduce heat; cover and simmer 20 minutes.  Add tomatoes; cover and
    simmer 20 minutes longer or until vegetables are tender. 6 servings.
    
    1 can (28 ounces) tomatoes (with liquid) can be substituted for the
    fresh tomatoes.  Stir in tomatoes with remaining ingredients; heat to
    boiling.  Reduce heat; cover and simmer 20 minutes.  I also add more
    basil since I like the flavor with the tomatoes. It is wonderful served
    with fresh warm bread!!  (To make it really fast I have used frozen
    hashbrown potatoes and frozen cut carrots.)
    
    Enjoy,
    
    Julie
                                       

    Thank you, Julie.
    

    From the  Better Homes and Gardens
                    Soups
                     &
                    Stews
                  CookBook     First Edition,Third Printing,1979
    
    Hamburger Soup
    
    1 lb. ground beef
    1 16oz. can tomatoes, cut up
    2 medium onions, chopped
    2 medium carrots, sliced
    2 stalks celery, chopped
    1/3 cup pearl barley
    1/4 cup catsup
    1 tablespoon instant beef bouillon granules
    2 teaspoons seasoned salt
    1 teaspoon dried basil, crushed
    1 bay leaf
    
    In large saucepan cook ground beef til browned. Drain off fat.
    Stir in remaining ingredients and 5 cups water. Bring to a boil.
    Reduce heat; cover and simmer for 1 hour. Season to taste with
    salt and pepper. Remove bayleaf. Serves 6.
    
    
    
    Spanish Beef Soup
    
    1 lb. ground beef
    3/4 teaspoon salt
    1/8 teaspoon pepper
    1 15oz. can tomato herb sauce
    1 8oz. can stewed onions, drained
    2 medium carrots, cut into 1/2inch pieces(1 cup)
    1 3oz. can sliced mushrooms
    1/4 cup sliced pimiento-stuffed olives
    2 and 1/2 cups water
    1/2 cup dry red wine or water
    Grated parmesan cheese(optional)
    
    In large saucepan cook ground beef til browned; drain fat. Sprinkle
    meat with salt and pepper. Add tomato herb sauce, onions, carrots,
    undrained mushrooms and olives. Stir in water and wine. Cover and
    simmer 30 to 35 minutes or til carrots are tender, stirring
    occasionally. Sprinkle with parmesan, if desired. Makes 6 servings.
    
    
    Beef and Beer Vegetable Soup
    
    1 lb. ground beef
    1 medium onion, chopped
    1 12oz. can beer
    1 10 and 1/2 oz. can condensed beef broth
    1 soup can water (1 and 1/4 cups)
    3 medium carrots, thinly sliced(1 and 1/2 cups)
    1 medium turnip, chopped(about 1 cup)
    1 stalk celery, thinly sliced(1/2 cup)
    1 4oz. can mushrooms stems and pieces
    1 bay leaf
    1 teaspoon salt
    1/8 teaspoon pepper
    1/8 teaspoon ground allspice
    
    In large saucepan cook ground beef and onion til meat is browned; drain
    off fat. Stir in beer, condensed beef broth, water, carrots, turnip,
    celery, undrained mushrooms, bay leaf, salt, pepper and allspice. Bring
    to a boil. Reduce heat; cover and simmer for 30 to 35 minutes or til
    vegetables are tender. Remove bay leaf. Makes 4 to 6 servings.
    
    Crockery cooking directions:
    Use ingredients as listed above. In skillet brown meat and onion; drain
    off fat. Transfer meat and onion to electric slow cooker. Stir in
    remaining ingreddients. Cover and cook on low-heat setting for 8 to 10
    hours or til vegetables are tender. Remove bay leaf.
    
    
    I have tried the Hamburger Soup above and liked it, but have not tried
    the other two...
    
    bob
    

    And yet one more hamburger soup -- this one from my St. Edward the
    Confessor Parish Cookbook:
    
    2 lb. hamburger			2 tsp. basil
    5 3/4 tomato juice			2 tsp. oregano
    1 c. stewed tomatoes		2 tsp. onion or onion powder
    1 bay leaf				1 c. mushrooms
    1 TBS garlic powder			1 TBS Worcestershire sauce
    2 c. chopped celery			2 c. green beans
    1 c. chopped carrots
    
    Brown hamburger and drain.  Combined all ingredients.  Simmer at least
    two hours.  Number of servings: 8.
    
    Cara