It’s a cold day and I was yearning for something warm and comfortable. I’d come across The Pioneer Woman’s Hamburger Soup a few days ago and it has been lingering in my mind. A peek in my fridge revealed that a simple adaptation could serve, without a trip to the grocery store. Beef and tomatoes are the mainstays, you can pretty much any sort of vegetables to it, a great way to use up those leftovers. By the way, if you have not seen it, Ree Drummond writes an entertaining blog called “The Pioneer Woman”.
1 lb ground beef
1 potato, cubed
1 carrot, diced
1 red or green pepper, diced
½ zucchini (this was leftover from something else)
½ onion, diced
1 can tomatoes, regular or stewed or herbed versions
2 tbsp sun-dried tomatoes
½ can corn, creamed or whole
1 tbsp garlic
A handful of raisins
Oregano to season
Salt and pepper
1. Saute garlic and onions till fragrant.
2. Add beef and cook till beef is barely pink.
3. Add carrots, then peppers.
4. Add in canned tomatoes. Break tomatoes into smaller pieces if they are in large slices or halves.
5. Add zucchini.
6. Toss in raisins.
7. Finally add in creamed corn and potatoes and cook tastes blend together.
8. Season with oregano, salt and pepper.
9. Serve over hot rice or on its own.
For gluten-free version, omit corn.
Tip: Raisins add surprising punches of sweetness.
Tip: Sun-dried tomatoes gives it a more intense flavour.