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     KQ Hamburger Soup

 



Above: KQ Hamburger Soup is easy to make and combines ground beef with lots of vegetables.

 

Ingredients
1 1/2 pounds lean ground beef
2 cups beef stock
1 cup red wine (we used Merlot)
1 cup canned crushed tomatoes
1 tablespoon tomato paste
2 tablespoons olive oil
3 red potatoes
2 carrots
1/2 white or yellow onion
1 jalapeno pepper
1/2 red bell pepper
1/2 yellow bell pepper
2 cloves garlic
1 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper

Utensils and Supplies
six quart enameled cast iron pot with lid
measuring cups
measuring spoons
rubber spatula
wooden spatula
mixing bowl
chef knife
cutting board
garlic press
colander









Above: Ingredients in the KQ Hamburger Soup recipe, (not pictured: bottle of Merlot).


Above: You'll need a six quart enameled cast iron pot with a lid for this recipe.



Above: Pour olive oil in pot over medium heat.



Above: Remove top and bottom from jalapeno pepper, then remove the interior membranes and most of the seeds.
Chop the jalapeno into a 1/4 inch dice and add to pot.


Chop the red pepper into a 1/4 inch dice and add to pot.


Chop yellow pepper into a 1/4 inch dice and add to pot.  Stir peppers with a rubber spatula.  Never use metal utensils
in an enameled cast iron pot.



Above: Chop the onion into a small dice and add to pepper mixture in pot.



Peel two cloves of garlic and run through a garlic press, then add to vegetable mixture in pot.


Continue to saute vegetables until the onions are translucent and the aroma of garlic is strong.  Remove peppers and
onion from pot and set aside in a bowl.


Place the pot back on the burner at medium heat and add the ground beef to the pot.


Break up the ground beef with a wooden spatula.


Cook the beef until it is thoroughly browned.


Above: Transfer the beef from the pot to a colander to drain off excess grease.


While the cooked beef drains, prepare the root vegetables.  Peel the carrots, then chop them on a bias about 3/16
to 1/4 inch thick.  Wash potatoes well, then chop into 1/2 to 3/4 inch cubes.  We left the skins on, you can peel the
potatoes if desired.


Place the pot back on the stove top on medium-high heat.  DO NOT clean the fond from the bottom of the pan.



Once the beef is well drained, add the meat back to the pot.


Add the cooked pepper and onion mixture.


Add the potatoes and carrots.



Add one cup of canned crushed tomatoes.


Add one heaping tablespoon of tomato paste.


Pour in two cups of beef stock.


Add all of the spices.


Pour in one cup of red wine, we used Merlot.  If you prefer to cook without alcohol, replace the wine with another cup
of beef stock or filtered water.



Stir all of the ingredients together.


Bring the pot of soup to a boil.


Cover the pot and turn the heat down to low.  Simmer for at least sixty minutes, stirring every ten minutes.  The potatoes
and carrots should be soft when the soup is done, which may take up to ninety minutes of cook time.  The vegetables are
ready when they can be easily pierced with a fork.



Above: Soup is ready to be served.  Leftovers can be refrigerated.  The soup actually tastes even better the second day
and can easily be reheated in a microwave oven.


Above: We served this bowl of soup for dinner, topped with grated parmesan cheese and
KQ Onion-Garlic Croutons.

KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
KQ HAMBURGER SOUP

Ingredients
1 1/2 pounds lean ground beef
2 cups beef stock
1 cup red wine (we used Merlot)
1 cup canned crushed tomatoes
1 tablespoon tomato paste
2 tablespoons olive oil
3 red potatoes
2 carrots
1/2 white or yellow onion
1 jalapeno pepper
1/2 red bell pepper
1/2 yellow bell pepper
2 cloves garlic
1 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper

Utensils and Supplies
six quart enameled cast iron pot with lid
measuring cups
measuring spoons
rubber spatula
wooden spatula
mixing bowl
chef knife
cutting board
garlic press
colander








You'll need a six quart enameled cast iron pot with a lid for this recipe.  Pour olive oil in pot over medium heat.
Remove top and bottom from jalapeno pepper, then remove the interior membranes and most of the seeds.
Chop the jalapeno into a 1/4 inch dice and add to pot.  Chop the red pepper into a 1/4 inch dice and add to pot.
Chop yellow pepper into a 1/4 inch dice and add to pot.  Stir peppers with a rubber spatula.  Never use metal
utensils in an enameled cast iron pot.  Chop the onion into a small dice and add to pepper mixture in pot.
Peel two cloves of garlic and run through a garlic press, then add to vegetable mixture in pot.  Continue to saute
vegetables until the onions are translucent and the aroma of garlic is strong.  Remove peppers and onion from pot
and set aside in a bowl.  Place the pot back on the burner at medium heat and add the ground beef to the pot.
Break up the ground beef with a wooden spatula.  Cook the beef until it is thoroughly browned.  Transfer the beef
from the pot to a colander to drain off excess grease.  While the cooked beef drains, prepare the root vegetables.
Peel the carrots, then chop them on a bias about 3/16 to 1/4 inch thick.  Wash potatoes well, then chop into 1/2 to
3/4 inch cubes.  We left the skins on, you can peel the potatoes if desired.  Place the pot back on the stove top on
medium-high heat.  DO NOT clean the fond from the bottom of the pan.  Once the beef is well drained, add the
meat back to the pot.  Add the cooked pepper and onion mixture.  Add the potatoes and carrots.  Add one cup of
canned crushed tomatoes.  Add one heaping tablespoon of tomato paste.  Pour in two cups of beef stock.  Add all
of the spices.  Pour in one cup of red wine, we used Merlot.  If you prefer to cook without alcohol, replace the wine
with another cup of beef stock or filtered water.  Stir all of the ingredients together.  Bring the pot of soup to a boil.
Cover the pot and turn the heat down to low.  Simmer for at least sixty minutes, stirring every ten minutes.  The
potatoes and carrots should be soft when the soup is done, which may take up to ninety minutes of cook time.
The vegetables are ready when they can be easily pierced with a fork.  Serve immediately.  Leftovers can be
refrigerated.  The soup actually tastes even better the second day and can easily be reheated in a microwave oven.
We served this bowl of soup for dinner, topped with grated parmesan cheese and
KQ Onion-Garlic Croutons.
Learn how to make croutons here:
http://www.kitchenqueers.com/food/oniongarliccroutons


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