Hamburger Soup


2 lbs. ground chuck
1 Tbsp. chopped garlic, plus 1 tsp., divided
Freshly ground black pepper to taste
1 tsp. celery salt
1 cup chopped onions
1½ cups chopped celery (including leaves)
2 Tbsp. butter or vegetable oil
2 medium potatoes, quartered and cut into ½-inch cubes
1 28-oz. can chopped tomatoes, undrained
2½ cups tomato juice
¼ cup Worcestershire sauce
¾ tsp. Tobasco sauce
Ground red cayenne pepper to taste
8 hamburger buns or dinner rolls


• In a skillet, brown the ground chuck with 1 tablespoon garlic, black pepper and celery salt. Remove from heat and drain.

• In a large pot, sauté the onions, celery and remaining 1 teaspoon garlic in butter until tender.

• Add the drained meat, potatoes, tomatoes, tomato juice, Worcestershire sauce, Tobasco sauce, cayenne pepper and 1 cup of water. Cook over medium heat until soup starts to simmer. Reduce heat and let simmer until potatoes are very tender, about 30 minutes.

• Serve with hamburger buns or dinner rolls on the side.