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Spring Harvest Soup (aka Hamburgar Soup)

Spring Harvest Soup is a recipe that Bernice d'Entremont's Acadian family has been making and enjoying to celebrate the end of Winter in Pubnico, Nova Scotia, for years.
Course Soup
Cuisine Canadian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 -12
Author Bernice d'Entremont

Ingredients

Ingredients for The Big Batch

  • 4 stalks of celery , sliced
  • 1 onion , diced
  • 2-3 tablespoons olive oil
  • 1 kilo of know-your-farmer hamburger
  • 1/4 pound fresh mushrooms , sliced (not in the recipe she gave me, but there were canned mushrooms in her delectable soup!)
  • 1 tablespoon sweet paprika
  • 1 tablespoon Vegeta (not in Bernice's recipe, but a "Vanja" requirement)
  • 1 tablespoon of dried basil
  • 1 tablespoon of garlic powder
  • 2 teaspoons of salt , or to taste
  • 1/2 -1 teaspoon freshly ground pepper , or to taste
  • 1 turnip , peeled and diced
  • 3 large carrots , peeled and sliced
  • 1/4 cabbage , diced
  • 2 good sized , thin skinned potatoes, diced (I used a yellow fleshed potato; definitely not a Russet)
  • 2 litres beef broth (Bernice's husband, Real loves to use Campbell's Soup brand)
  • 28 ounce can of diced tomatoes (I used DOP Italian whole Romas and crushed them by hand, as that is what I had on hand)
  • 1 cup of Heinz Ketchup (I make my own, but definitely know this would needs Heinz for the acidic kick)
  • 2 bayleaves
  • 1/2 bunch of fresh parsley , tied with string

Ingredients for a "Normal" Batch

  • 2 stalks of celery , sliced
  • 1/2 large onion , diced
  • 2 tablespoons olive oil
  • 500 grams know-your-farmer hamburger
  • 8-10 large fresh brown mushrooms , sliced (canned mushrooms in Bernice's delectable soup!)
  • 1.5 teaspoons sweet paprika
  • 1.5 teaspoons Vegeta (not in Bernice's recipe, but a "Vanja" requirement)
  • 1.5 teaspoons of dried basil
  • 1.5 teaspoons of garlic powder
  • 1 teaspoon of salt , or to taste
  • 1/2 teaspoon freshly ground pepper , or to taste
  • 1/2 turnip , peeled and diced
  • 1 large carrot , peeled and sliced
  • 1 cup cabbage , diced
  • 1 large thin skinned potato , diced (I used a yellow fleshed potato; definitely not a Russet)
  • 1 litre beef broth (Bernice's husband, Real loves to use Campbell's Soup brand)
  • 14 ounce can of diced tomatoes (I used DOP Italian whole Romas and crushed them by hand, as that is what I had on hand); I didn't halve this and this may be why Bernice's soup was a bit redder
  • 1/4 cup Ketchup (I make my own, but definitely know this would needs Heinz for the acidic kick)
  • 1 bayleaf
  • 1/4 bunch of fresh parsley , tied with string

Instructions

  1. Sauté onion and celery in olive oil
  2. Add hamburger, sauté until brown
  3. Add mushrooms, stirring gently to sauté
  4. Add seasonings and spices; combine well, then add all remaining ingredients, sans the parsley (turnip, carrots, cabbage, potatoes, can of tomatoes, ketchup and beef broth, bay leaves)
  5. Simmer for 30 minutes, or until vegetables are just tender
  6. Remove bay leaves and parsley
  7. Adjust seasoning
  8. Chop some fresh parsley to garnish the soup, if desired
  9. Serve hot with fresh biscuits and butter