Now when you think of health food, hamburger soup may not be the first thing that pops into your head but by my definition of 'health food' (whole, real foods) I think we can make it fit. For you veteran cooks this may be old hat but I figured for those young GB folks that have recently moved out on their own - this may provide some inspiration. Especially when they see how easy making soup from scratch can be.
Homemade Hamburger Soup
1 onion (med to large) diced
2-3 cloves of garlic crushed and minced
1 tbsp olive oil
Start to saute the onion and garlic over med heat until the onions are translucent and begin to brown
Add and brown
1 lb extra lean ground beef
Now normally (especially if using anything other than extra lean beef) you would drain the beef but I keep all the juices in the pot to help flavour the soup stock.
I then add virtually any and all veggies that I may have around. This last soup I added
2 carrots diced
2 celery stocks diced
1 green pepper diced
1 red pepper diced
3 Roma tomatoes roughly cut
(get creative at this point!! I often add black beans as well but didn't have them on hand this time. If you have a favourite ingredient add a comment at the bottom of this post and share your inspirations!)
I saute all the veggies in the hamburger mixture starting with 'hardest' veggies and working my way up to the softest. Usually its a minute or two between adding the next textured veggie. This isn't mandatory, I just make this a practice so that my carrots are equally cooked with my peppers ext.
Next I fill the pot with water and calculate how much
Beef Bullion (For my pot I use two containers but read the directions on your bullion)
And lastly I add seasonings!
This last part is really by taste so I hesitate to give measurements and such but I ALWAYS taste the soup broth after adding the bullion. From there you can gauge if you will even need to add salt (usually not...) As a side note try to find a bullion that is not just salt and food colouring ;) I have found a condensed gelatin bullion that is not as salty as others I have tried and adds some nice flavour.
Anyway back to spices...
For this soup I added oregano and rosemary with a pinch of sage as well as shake or two of my Montreal steak rub (Epicure has some great spice mixes that do not have any preservatives)
Good Luck!
I just realized that I didn't take a picture of the finished soup :( It was awesome though!