Hamburger Soup


1 1/2 pounds ground beef

1 large onion, diced

1 cup diced carrots

1 cup diced celery

3-4 cloves garlic, minced

6 cups chicken stock

28 oz. can of crushed tomatoes

2 Tbsp. Worchestershire sauce

1 tsp. Tabasco (or other hot sauce)

6 oz. can of tomato paste

1 lb. cooked pasta (I like ditalini or elbow macaroni)


In a large pot crumble the ground beef and cook over medium heat with the onions, carrots and celery until the beef is no longer pink and the vegetables begin to soften.  Drain the fat (I use a turkey baster) and add the minced garlic.  Stir until you can smell the garlic, about 30 seconds or so.  Add the chicken stock, crushed tomatoes, Worchestershire, Tabasco and the tomato paste and stir until completely combined.  Bring to a boil, reduce to simmer, cover and cook for 15 minutes.  Add in the pasta* and enjoy!  

*Please note that 1 lb. of pasta will soak up most of the soup as it sits, turning it into a casserole type of dish.  If you prefer to have more of a soupy consistency, then just use 8 oz. of pasta.