Hanna-burger Soup (aka beef veggie soup)

Growing up my mom had a go to soup – Beef, with vegetables, and noodles. I think it was her favorite because she could make a large pot and keep it simmering on the stove to serve people coming and going at different times. As the years past we started calling it Hanna-burger instead of hamburger soup as a nod to my niece Hanna. As with all soups this one is better the day after as the flavors get a chance to develop. The recipe will make plenty of leftovers for the next day.
 
The trick to this soup is letting the beef make the broth. Instead of browning the beef, crumble the ground beef into the bottom of a large pan and cover it with water. Simmer over low to medium heat until the meat is cooked through.

​Next add the vegetables to the broth. I use potatoes, carrots, and onions. You can mix it up with celery, peas, or even tomatoes. Cook until the vegetables are tender.

​Now is the time to flavor the soup. I wait until this point, so the beef and vegetables have time to add flavor to the water. But I find the meat and vegetables along don’t provide enough flavor. I generally start with about 1-1/2 tsp salt and ½ tsp pepper, then add more if needed. Sometime I add a little beef bouillon for flavor.  I also check the liquid at this point and add more water if the broth has cooked down.

Now add the noodles. I put in two handfuls, which I weighed once to see how much that really was. It is about 4 oz of dry noodles. Cook another 20 minutes or so until the noodles are tender.

​This makes one huge pot of soup. There are probably 12 or more servings. It is delicious served with a little dollop of prepared horseradish.

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​Beef and Vegetable  Soup
 
1 pound ground beef
6 cups water (plus more if needed)
4 potatoes, peeled and cut into bite sized pieces
5-6 carrots, peeled and cut into bite sized pieces
1 onion, diced
1-1/2 tsp salt
½ tsp black pepper
4 oz sturdy egg noodles (the kind that take about 20 minutes to cook)
Prepare horseradish (optional)

1. Crumble ground beef into a large pot. Cover with 6 cups water. Simmer until beef in cooked through.
2. Add potatoes, carrots, and onion. Cook until just tender about 15-20 minutes.
3. Flavor soup by adding 1-1/2 tsp salt and ½ teaspoon black pepper. Adjust as desired.
4. Add noodles. Add additional water if needed from the water cooking down. Cooke until noodles are tender about 20 minutes.

 
Delicious served with a little dollop of prepared horseradish.