Hamburger flour soup

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: ~40 minutes
Servings: 4–6
Difficulty: Easy
Flavor Profile: Savory, creamy, rustic

 Ingredients

• 1 lb (450g) ground beef

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 2 stalks celery, diced

• 1 medium potato, peeled and diced

• 1/3 cup all-purpose flour

• 6 cups beef broth (or water with bouillon)

• 1 cup milk or cream (optional for creaminess)

• 1 tsp salt, or to taste

• 1/2 tsp black pepper

• 1/2 tsp dried thyme or parsley

• 1 tbsp butter or oil (optional for roux)

Optional Add-ins:

• 1 cup frozen corn or peas

• A dash of Worcestershire sauce or hot sauce for depth

 Instructions

 Step 1: Brown the Meat

1. In a large soup pot or Dutch oven, brown the ground beef over medium heat until no longer pink.

2. Drain excess fat if needed.

3. Add onion and garlic, sauté for 2–3 minutes until softened and fragrant.

 Step 2: Cook the Veggies

1. Add carrots, celery, and potatoes to the pot.

2. Stir and cook for about 5 minutes, allowing vegetables to start softening.

 Step 3: Make the Roux (Flour Base)

There are two ways to add the flour:

Option A (Roux-style, smoother):

1. Push meat and veggies to one side of the pot.

2. Add butter or oil to the empty side and stir in the flour to form a paste.

3. Cook 2 minutes, then mix into the rest of the ingredients.

Option B (Rustic-style, thicker):

1. Sprinkle flour directly over everything and stir until fully incorporated.

2. Cook for 2–3 minutes to remove raw flour taste.

 Step 4: Add Liquid & Simmer

1. Gradually pour in the beef broth, stirring constantly to prevent lumps.

2. Bring to a gentle boil, then reduce heat to low and simmer 15–20 minutes or until vegetables are tender and soup has thickened.

 Step 5: Add Milk or Cream (Optional)

1. Stir in milk or cream for added richness (skip if you prefer a brothier texture).

2. Adjust seasoning with salt, pepper, and optional herbs or Worcestershire sauce.

 Step 6: Finish and Serve

• Ladle into bowls and serve hot with bread, bannock, or biscuits.

• Garnish with chopped parsley, shredded cheese, or a dollop of sour cream if desired.

 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freezes well for up to 2 months (best if made without milk — add cream when reheating).

• Reheat gently over low heat, stirring often.

 Nutrition Estimate (Per Serving)

• Calories: ~350–400

• Protein: 20–25g

• Carbs: 25–30g

• Fat: 15–20g

Will vary depending on milk/cream and added vegetables