A hearty and delicious hamburger soup recipe, with a rich and delicious broth. It takes less than 30 minutes from start to finish, making it an ideal solution for weekday meals.
°1 tablespoon olive oil
°1/2 medium onion, diced
°1 tablespoon minced garlic
°1 pound of lean beef
°10 ounces condensed tomato soup and 1 can of water
°1 cup canned/frozen corn or other vegetables
°14 ounces beef broth or about 2 cups
°1 cup mini pasta, cooked as directed on package (or uncooked*)
Heat the olive oil in a 5-liter saucepan or Dutch oven. Add onions and saute for a few minutes until softened.
Crumble the minced meat, add the garlic in the pot with the onions and cook until the beef is no longer pink. Drain as much fat as possible. (I use paper towels to absorb the grease.)
Season the meat with salt and pepper.
Add beef broth, tomato soup, and water. Bring to a boil over medium-high heat, then reduce heat to boiling (medium to medium-low).
Add the vegetables and cook over a low heat until the vegetables are hot. About 6-8 minutes. Add cooked pasta.
Distribute among bowls, garnish with parsley, if desired, and serve hot.
*If you are going to cook the noodles in soup, add with the vegetables and simmer until the noodles are tender.