Hamburg Soup
A recipe that my mother's good friend, Jean Graves, gave to me some time ago. Gotta admit: the combination of ingredients sounds a bit odd. But the soup is very tasty indeed. Highly recommended.
2 lbs. ground beef
1 medium onion, diced
2 cups shredded cabbage
1 large can French-style green beans
2 cups celery, sliced
1 cup carrots, sliced
1 can minced clams, drained
1 large can crushed tomatoes
1 (48-oz.) can V-8 juice
1 can mushrooms, drained
2 tsp. Worcestershire sauce
salt, to taste
ground black pepper, to taste
herbs, to taste (basil, oregano, tarragon)
2 (13-3/4 oz.) cans chicken broth (optional)
Cook ground beef, onion and clams. Drain fat. Add all other ingredients and simmer for about 2 hours.
Note: Hot sauce is good with this soup.
Serves an army.
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