I really wanted to call this “hamburglar soup”. Remember him? Is there anyone younger than forty who remembers the hamburglar? I have no idea how long his legend lived on….ha-ha.
Anyway, soup weather has returned to the Pacific Northwest. It’s like mother nature turned on a faucet and the rains have started again. We had one of the driest summer on record…it was quite incredible. I had almost forgotten about the rain here. But it’s back. Dense fog, cool temps, rain, rain, rain. It hasn’t stopped. And I love it. It’s Oregon and it is one of the reasons it’s so beautifully green here.
So, in honor of the cold, damp weather, I had to make soup. In my awesome slow-cooker. Something hearty and warm. We have been working for weeks straight bringing in the wine grape harvest, light and delicate soups have no place here (at the moment). Hard-working bodies need protein and carbs and flavor!!
I fist saw a version of this soup here, then here, then here. I had to make my own. It’s one of those you can build from what’s available in the refrigerator. It’s awesome. It’s flavorful and you can throw it together and walk away until later.
I used some of favorite kitchen staples in this soup. Progresso Recipe Starters Fire Roasted Tomato…I love this product and was recently turned on to it when Progresso sent me some to try out. Pacific Natural Foods Beef Broth, my favorite brand if I don’t have any homemade stock available. And Litehouse Foods Freeze-Dried Garlic…my kitchen would not function if I did have this…and it looks like I am almost empty…time to stock up.
Anyway, this soup is an easy and economical meal to put together. It makes a good amount and is great for lunch the next day.
Zingy Slow Cooker Hamburger Soup
- 2 pounds ground beef
- 1-1/2 cups carrots, peeled and sliced into 1" thick coins
- 1-1/2 cups celery, sliced into 1" pieces
- 1 small shallot, sliced
- 1 cup frozen corn
- 4 cups beef broth
- 1 can Progresso Recipe Starters Fire Roasted Tomatoes
- 3 (5 ounce) cans V8 vegetable juice
- 1 teaspoon minced garlic
- 1 teaspoon ground oregano
- 1-1/2 teaspoons salt
- 1/2 pound dry pasta
- 2 Tablespoons apple cider vinegar
- Brown ground beef over medium-high heat until done. Drain fat. (Do a really good job as this meat is going into the soup.)
- Place beef, carrots, celery, shallot, corn, broth, Recipe Starters, V8, garlic and oregano into the slow cooker. Cook on low for 6 hours. During the fifth hour, cook pasta according to package directions. Taste soup and make salt addition. I used 1-1/2 teaspoons, you might add more or less.
- Add cooked pasta to the slow-cooker and let it meld with the soup for at least 30 minutes. Stir in vinegar right before serving.
I called my soup “zingy” because when it’s done cooking I stir in a couple of Tablespoons of apple cider vinegar…it’s the perfect finish. Giving it that perfect tang. Enjoy!!