Nana's Burgue Soup
★★★★★ 1 vote5
2 can(s)red or black beans ( kidney)
2 can(s)stewed tomatoes ( spicey or mild)
7-8medium white potatoes ( washed,peeled,diced)
1Largeyellow onion chopped( added to hamburger while cooking
2 Tbspchili powder ( to use for taste) i use more love the " wow " factor
1/4 to 1/2 tspcayenne pepper ( this is my choice to add ) this is the " yow " factor
2-3 lblean hamburger (cooked-drained)
1 can(s)beef broth (reduced salt)
·water to cover
1 cshredded sharp cheddar (to serve with stew if desired)
How to Make Nana's Burgue Soup
- In a big Pot or Slow cooker, add all the canned vegetables, do not drain. Wash,Peel,and Dice your Potatoes then add.
- Cook your Hamburger,and Onions together and add spices,and drain any fat from Hamburger ( if any) I use lean meat so as to keep the content of fat minimal and it tastes better.You can add more spices any time for more " Zip "
- Add this to the vegetable mixture with the Beef Broth and cover with water about 1-2 inches. Add Salt and Pepper to your taste, I do not use salt due to the content from the canned Vegetables.
- Let stew heat up on medium heat to start (remember to stir),then turn to low heat and cover,and allow to simmer for 6-7 hours, stirring through out day,checking fluid level, you may add water from time to time as it will thicken,you decide how thick or juicy we like it with more juice, (kinda slurpy). A slow cooker does make it easier if your away from home, keeping in the moisture, of course keep in mind you can adjust to your taste or liking. Serve with Sweet Corn Bread and Enjoy. What's nice for me is I remember Nana every time I make it, it's a good memory !