Kind of funny that my first “German recipe” on my first blog is during Football night, a sport not much watched by Germans, but I have grown quite fond of it. I was never a big European Soccer – Fussball – fan and Americans think that Fussball players are “sissies” compared to Football players – I have to agree! Which by the way happens very rarely in our household – agreeing that is – German and American opinions are quite different, fortunately we agree on Football and the below Hamburger Soup which makes for a very harmonious Sunday! I will start adding recipes (and opinions) to my blog on a regular basis and if you have a question or wish for a German recipe please leave it in the comments section and I will do my best to come up with authentic German recipes.
Here’s the Hamburger Soup recipe which should please the most pickiest meat and potato – no veggies allowed – eater in your house; you can even sneak in some veggies. If carrots, onion and celery are ok, use 1 onion, 4 carrots and 3 celery stalks, but you can leave them out and the soup will still taste good. You can even cook it in a crock pot and have it be a crowd pleaser during Football day.
- 1,5 pounds of ground beef
- 1 bell pepper
- 28oz can of diced or crushed tomatoes
- 1 can of corn
- 6 cups beef broth
- 1 can tomato soup
- 3 garlic cloves
- 2 bay leaves
- 1/4 cup pearl barley
- 3 potatoes cubed
- 1 pepper
- 1 tsp salt
- 1 tsp garlic salt
- 3/4 tsp pepper
- 3/4 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes (depending on how spicy you like it)
- Optional: Onion, carrots, celery
In a large Dutch oven or soup pot, brown meat well (be sure to have some crispy brown bits- it adds beefy flavor). If you do make use of the onion, carrots and celery, drain the meat and add the cut up veggies. Continue to cook over medium heat just until veggies begin to soften. Press in the 3 garlic cloves.
Add all other ingredients except the potatoes, corn and bell pepper. Bring to a simmer then cover and cook for 2 hours, stirring occasionally. Add cubed potatoes, corn and bell pepper 1/2 hour before the soup is ready and cook just until potatoes are tender (20-30 minutes).
Tip: if you have a ton of tomatoes from your own yard and have cooked your own tomato sauce, you can use your own fresh tomato sauce instead of the can of crushed/diced tomatoes, its very tasty and healthy. This soup is very versatile, if you want to make it really healthy and cook for a vegetable eating crowd chop in tomatoes and/or green beans, that would be very tasty too (I would then leave out the pepper) , or you can leave out the barley and just put in more potatoes or leave out the potatoes and only have barley in the soup.
Guten Appetit and Go Hawks (23:20 against Houston in Overtime, what a game)!