Don’t you just hate it when you get your lazy butt to the gym only to find that your regular instructor has been replaced by a pimply-faced 17 year old who smells like he hasn’t showered in weeks and insists on calling you and your fellow gym-goers “ladies”. As in: “Time to get those butts moving ladies!”
Perhaps his irritating condescension was a ploy to get us all fired up and energised with rage. Perhaps he’s a jerk.
Whatever the reason, I came home from the gym ticked off, grumpy and craving a hearty bowl of something nutritious but comforting.
This soup was it. I mean, anything called ‘hamburger soup’ has to hit the spot, amiright?!
Spicy Hamburger Soup (serves 3-4)
- 1 lb ground beef
- 1 small, white onion
- 4 cloves garlic, minced
- 1 red chili, finely chopped
- 1/2 butternut squash, peeled and diced
- 2 celery stalks, chopped
- 2 cups beef (or chicken) stock
- 1 14.5oz can tinned diced tomatoes
- 6 oz tomato paste
- 2 bay leaves
- 1 tsp oregano
- 1 tsp paprika
- 1 tbsp ghee
- 2 tbsps yellow mustard
- Add the ghee to a large, wide-bottomed saucepan and melt over a low to medium heat. Add the onion, garlic and chili and let fry gently for a few minutes.
- Add the beef to the pot, breaking it up with a spoon. Stir in the oregano and paprika and season generously with sea salt and black pepper.
- When the meat is browned, add the celery and squash, followed by the tomatoes, tomato paste, mustard bay leaves and stock. Bring to a boil then reduce to a gentle simmer. Let it bubble away for 25-30 minutes until the veggies are tender then serve.
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