Hamburger Soup II
Hamburger soup is a dish with roots in American culinary tradition, particularly linked to the cowboy lifestyle and chuckwagon recipes. This soup originated in the mobile kitchens used during the large cattle gatherings of the Old West, where finely chopped meat and a mix of vegetables were slowly cooked to feed ranch workers. In other Latin American countries, although it is not a traditional typical dish, similar recipes are known by names such as "ground beef broth" or "meat and vegetable soup." These variants usually share the idea of preparing a nutritious and comforting broth with simple and accessible ingredients.
How to Prepare Hamburger Soup II
To prepare this delicious soup, start by browning the ground beef in a skillet and drain the excess fat well.
Then, add the onion, carrots, celery, and cabbage to add flavor and texture to the dish.
Combine the tomato paste, Worcestershire sauce, and the beef broth or dissolved bouillon cube, creating a rich and flavorful base.
Add this mixture to the slow cooker along with the ground beef, and mix everything carefully to integrate the flavors.
Cover the pot and cook on the low setting for 8 to 10 hours, or on the high setting for 3 to 4 hours, allowing the ingredients to meld and the soup to develop its characteristic flavor.
This recipe is an updated version of an old chuckwagon recipe, which used finely chopped beef and vegetables, letting them cook all day during cattle roundups.
