Hamburger Tomato Soup
I make this soup and variations of it all the time. I love it. I vary the herbs I use to give it somewhat different tastes from one time to the next but the basics remain the same. This recipe makes 4 to 8 servings depending on how hungry you are. I usually double it because I like a lot of leftovers so I don't have to cook so often.
I eat this with some toasted crusty bread with garlic butter if you like.
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 6
rice cooker
soup
low fat
main dish
savory
soups/stews
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 2 cups water
- 0.5 green bell pepper
- 2 tablespoons oil
- 1 15-oz can diced tomatoes
- 1 can condensed tomato soup do not dilute
- 1 15-oz can chicken stock
- 2 tablespoons dried basil
- 1 tablespoon dried parsley flakes
- 2 teaspoons dried oregano
- 2 teaspoons dried crushed rosemary
- 0.5 teaspoon dried crushed red pepper more or less depending on how much heat you like
- 0.5 teaspoon black pepper freshly ground
- 0.5 pound hamburger
- 1 small onion or larger
- 2 large outside celery stalks including leaves -- add more
- 1 clove garlic minced, up to 2 cloves
- Carbohydrate 14.9359991666667 g
- Cholesterol 28.6066666666667 mg
- Fat 13.5934883333333 g
- Fiber 2.58822505875429 g
- Protein 10.1023408333333 g
- Saturated Fat 3.54904733333333 g
- Serving Size 1 1 Serving (296g)
- Sodium 410.717833333333 mg
- Sugar 12.3477741079124 g
- Trans Fat 1.49992866666667 g
- Calories 217 calories
Add all the liquids and herbs to rice cooker and set to cook. Brown hamburger in oil until partly browned then add all remaining ingredients. Continue to cook until onion and celery begin to become transparent. Add hamburger mixture to rice cooker using a slotted spoon to leave as much fat as possible behind. Cook in rice cooker until hot and flavors have blended.
