“This is a simple and delicious soup. It's my daughter's favorite "comfort food". She can eat this soup every day for several days and never tire of it.”
READY IN:
1hr 30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 2 12 lbs ground chuck
  • 2 onions, coarsely chopped
  • 4 celery ribs, sliced
  • 4 beef bouillon cubes (may omit and use beef stock as part of the water )
  • 6 large potatoes, peeled and diced in large chunks (more if desired)
  • 2 carrots, peeled and sliced (optional)
  • water, to cover
  • salt and pepper

Directions

  1. In a 6-8 quart soup pot, place all ingredients except for potatoes. Break meat into 1-2 inch chunks. Bring to a boil, reduce heat and simmer gently for at least an hour. Cool soup and place in refrigerator over night. Skim the hardened fat. Add the potatoes and bring to a boil. Cook gently for 30 minute
  2. ** The beef may be browned, rinsed and then added to soup. This eliminates the need to chill and skim the fat the next day.

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