Peter’s mom made this for his family growing up. It’s similar to my mom’s ‘Hamburger Soup” we would have at the cottage when my mom was cooking for a large crowd with whatever staples were in the island fridge. Old school delicious. Yes there is consomme, if you can’t handle it, swap for beef stock. Kids love it. Its so good and a filling hot pot on a winter day.
Serves 4-6
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1 lb lean ground beef
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Salt and cracked pepper
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1 cup chopped onion (½ onion)
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1 cup diced carrots
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1 cup diced celery
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1 cup potatoes, cubed (about 3 small Yukon)
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1 28 oz can tomatoes
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2 cups water
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2 tins consommé and 2 tins water
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2 bay leaves
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1/4 cup fresh basil
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1 cup fresh mozzarella, grated
In a large saucepan or stockpot over medium-high, season meat generously with salt and pepper and brown for about 8 minutes.
Stir in onions, sauté until onions are tender, about 5 minutes Add potatoes, carrots and celery. Stir in consomme and water. Heat to boiling, then reduce heat to simmer.
Add can of tomatoes, cover and simmer 10 minutes or longer until vegetables are tender.
Add fresh basil. Top with fresh mozzarella.
