Best President Ronald Reagans Hamburger Soup Recipes

PRESIDENT RONALD REAGAN'S HAMBURGER SOUP

President Ronald Reagan's Hamburger Soup image

Make and share this President Ronald Reagan's Hamburger Soup recipe from Food.com.

Provided by Cookin In Texas

Categories Low Cholesterol

Time 1h10m

Yield 4 quarts

Number Of Ingredients 11

Ingredients

2 lbs lean ground beef
2 tablespoons butter
2 cups onions, diced
2 garlic cloves, chopped
1 1/2 cups carrots, sliced
1/4 teaspoon ground black pepper
10 ounces hominy
1 cup green bell pepper, diced
3 quarts beef broth
16 ounces chopped tomatoes
2 cups celery, sliced

Steps:

Brown hamburger meat in butter in a 6-quart saucepan.
Add onions, garlic, carrots, celery and green pepper. Simmer 10 minutes covered.
Add beef broth, chopped tomato and pepper. Simmer on low 35 minutes.
Add hominy then boil for 10 more minutes more.

Nutrition Facts : Calories 629.4, Fat 31.9, SaturatedFat 13.1, Cholesterol 164.9, Sodium 2136.5, Carbohydrate 30.4, Fiber 6.9, Sugar 11.4, Protein 55.2

HAMBURGER SOUP

Hamburger Soup image

Provided by Ree Drummond : Food Network

Time 45m

Yield 12 servings

Number Of Ingredients 18

Ingredients

2 1/2 pounds ground chuck
3 cloves garlic, minced
2 stalks celery, diced
1 large onion, diced
3 cups beef stock or broth, plus more if needed
One 14.5-ounce can whole tomatoes
3 tablespoons tomato paste
2 teaspoons dried parsley flakes
1/2 teaspoon ground oregano
1/2 teaspoon kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
1/4 teaspoon cayenne pepper, or more to taste
5 red potatoes, cut into chunks
4 carrots, peeled and sliced on the diagonal
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
Crusty bread, for serving

Steps:

In a large pot over medium-high heat, brown the meat with the garlic, celery and onions. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
Return the pot to the heat and add the beef stock, tomatoes, tomato paste, parsley, oregano, salt, black pepper, cayenne, potatoes, carrots and green, red and yellow bell peppers. Stir to combine, then bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are tender but not overly mushy, 15 to 20 more minutes. The soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust the seasonings, adding more salt, black pepper or cayenne if needed.
Serve with crusty bread!