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South West Hamburger Soup

Leftovers and lay arounds used to make a delicous soup for when the groceries are running low and you are stuck in self isolation.
Course Main Course, Soup
Cuisine American
Keyword Beef Soup, Hamburgers, Leftovers, Soup, South West
Total Time 45 minutes
Author Chef Ben Kelly

Ingredients

  • 2 sm Onions, peeled and sliced
  • 1 lg Carrot, peeled and sliced
  • 2 Celery Stalks, sliced
  • 3 sm Potatoes, peeled and sliced Russets or Yukon Golds
  • 3 cloves Garlic, minced
  • 796 ml Can of whole tomatoes, hand crushed
  • 396 ml Can of black beans, drained and rinsed
  • 1 cup Frozen Corn
  • 3 Cooked Hamburgers broken into small pieces
  • 2 tablespoon Olive Oil
  • 1 teaspoon Chili Powder
  • ½ teaspoon Crushed Red Pepper Flakes
  • ½ teaspoon Cumin
  • ½ teaspoon Coriander
  • ½ teaspoon Cajun Seasoning
  • ¼ teaspoon Cinnamon
  • 1 tablespoon Brown Sugar
  • 2 Bay Leaves
  • 1 L Beef Stock

Instructions

  • Heat a large pot over medium-high heat.
  • Add in the olive oil, onion, carrot, and celery cook for about 5 minutes, stirring once or twice, then add in the garlic and cook for another 3-4 minutes.
  • Next up add in the spices excluding the bay leaves then sauté for 2 minutes.
  • Pour the crushed tomatoes and brown sugar into the pot, season with salt and pepper, and cook for another 4-5 minutes then add in the bay leaf and beef stock.
  • Bring the soup to a boil and add in the remaining ingredients. Bring the soup back to the boil, put a lid on the pot, turn the heat down to low and simmer for 20 minutes or until the vegetables are cooked through. Taste and adjust seasoning with salt and pepper as needed.