Everyone has their own favourite soup recipe, whether brothy or thick and chunky. My favourite at this time of year is the thick, wholesome variety. This Blenditarian Hamburger Soup is all of that and more. My version is chock-a-block full of mushrooms, aromatic vegetables and also includes lentils and barley for a hearty bowlful of comfort food – a complete meal in a bowl.
In a large Dutch oven, heat the oil. Add the vegetables: onion, carrots, celery, garlic, rutabaga and cabbage. Cook over low to medium heat until the vegetables are translucent (about five minutes).
Add the lentils and barley, bay leaves, dried herbs, tomato paste, beef bouillon paste, Worcestershire sauce and beef broth. Cook over low heat (simmer) for 1 hour. Remove the bay leaves and discard. Taste the soup for seasoning and tweak (see LEARNING TIPS below) adding salt and pepper, as necessary, according to your taste.
Serve immediately, refrigerating any leftovers. The soup tastes even better the next day. For longer storage, freeze the soup in well-sealed containers or vacuum-sealed bags.
For further details, photographs, tips and including the recipe for Savoury Meat, Mushroom and Vegetable Blend, please refer to the post: Blenditarian Hamburger Soup