Recipe of the Week
Hamburger soup
Courtesy of
Darlene Campbell

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1 lb. ground beef
4 carrots, cut in 2-inch chunks
3 potatoes, quartered
1 onion, chopped
1/2 bell pepper, sliced
1 16-oz. can tomatoes
1 6-oz. can tomato paste
1 cup water or stock
1 tsp. thyme
1/4 tsp. each black pepper and garlic powder
1 bouillon cube


In a large soup pot, cook the ground beef over medium heat until brown and crumbly. Drain off excess fat. Add remaining ingredients and simmer, stirring occasionally, until vegetables are fork tender. I do not use salt in this recipe, but if you omit the bouillon cube, you may add salt to taste.

For variety, substitute stewed tomatoes for regular canned ones, or add celery or corn. Serve with hot biscuits.

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