Rustic Cottage Soup
From the kitchen of Tara Anderson
INGREDIENTS
3-5 lbs of Hamburger
1-2 Onions, finely chopped
4 cloves of Garlic, crushed or diced
1 lb Mushrooms, finely diced (optional)
12-16 Carrots, sliced
1 stalk Celery, chopped or sliced
Potatoes, diced (however many you like)
1 T Oregano
1 T Thyme
1 T Marjoram
2 Bay leaves
Salt – to taste (be generous!)
2 – 28 oz cans crushed or diced Tomatoes
3-4 quarts of water or beef stock
1-2 Onions, finely chopped
4 cloves of Garlic, crushed or diced
1 lb Mushrooms, finely diced (optional)
12-16 Carrots, sliced
1 stalk Celery, chopped or sliced
Potatoes, diced (however many you like)
1 T Oregano
1 T Thyme
1 T Marjoram
2 Bay leaves
Salt – to taste (be generous!)
2 – 28 oz cans crushed or diced Tomatoes
3-4 quarts of water or beef stock
DIRECTIONS
Brown beef and onion, add garlic, mushrooms and all seasonings until flavors bloom.
Add carrots and celery; cook for about 5-7 minutes.
Pour in broth, tomatoes, and bay leaves.
Simmer 45-60 minutes.
Add in potatoes, simmer until tender and fork-soft.
Taste broth and adjust for salt and seasonings
Add carrots and celery; cook for about 5-7 minutes.
Pour in broth, tomatoes, and bay leaves.
Simmer 45-60 minutes.
Add in potatoes, simmer until tender and fork-soft.
Taste broth and adjust for salt and seasonings
TIPS:
-Serve with shredded cheese and crackers
-Potatoes absorb a LOT of salt; don’t skimp
-Using unrefined salt keeps flavors more balanced
-Use mushrooms if using water (instead of broth) for heartier flavor
-Substitute pasta for potatoes
-Serve with shredded cheese and crackers
-Potatoes absorb a LOT of salt; don’t skimp
-Using unrefined salt keeps flavors more balanced
-Use mushrooms if using water (instead of broth) for heartier flavor
-Substitute pasta for potatoes