Hamburger/Hangover Soup


 Ingredients:

  • 1 tbsp veg oil
  • 1 pound ground beef (it might be a food crime, but in the pic above I used ground chicken)
  • 1 cup celery, chopped (approx 3 ribs)
  • 1 cup carrots, chopped (approx 2 med carrots)
  • 1 cup bell pepper, chopped (approx 1 pepper)
  • 1 cup onion, chopped (approx 1 onion)
  • 1 clove garlic, smashed
  • 1 can (28 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 1 tbsp oregano
  • 1 tsp chili flakes
  • 1 tbsp salt
  • 1/2 tbsp black pepper
  • 12 cups water (adjustable)
  • 1 cup macaroni noodles
Instructions:
  1. Add 1 tbsp veg oil to large pot and heat on stove at med
  2. Once hot, add 1 cup onion, 1 clove garlic and 1 cup celery and heat until onions become fragrant and semitranslucent 
  3. Add 1 pound ground beef and heat until browned
  4. Add 1 cup bell pepper, 1 cup carrots, and 6 oz tomato paste. Stir until combined
  5. Add 1 can (28 oz) diced tomatoes, 1 tbsp oregano, 1 tsp chili flakes, 1 tbsp salt, 1/2 tbsp black pepper, 1 cup macaroni noodles, and 12 cups water
  6. Let simmer for 30 min
Yield: An enormous pot of soup


Description:

In previous posts, I said that the two soups I ate most often in college were the loaded baked potato and the broccoli cheddar. This may have been true when I was at the cafeteria, but in reality, the soup I consumed most often was probably the one in this entry.

You see, every Wednesday, the Aboriginal Services Office at Conestoga invited everyone into their space for a community lunch. The most common thing they'd serve was "hangover soup", and it always made for a good, clean, hit of energy. It was decently nutritious, free of charge, and came with good conversation. I was there nearly every week.

When Googling "Hangover soup", I was recommended the search "Hangover soup native", and from there, "Hamburger soup". It seems this recipe is known under both names. While this might not be a traditional recipe, similar to my fry bread entry, it is very common among contemporary Indigenous communities.

I guess the reason it is sometimes known as "hangover soup" might be because it's a good way to take in liquids after a rough night, and it has macaroni noodles, which are filling and I've heard it's good to take in carbs for these purposes. I don't think I've ever actually had this soup while hungover. Well, maybe in the future, now that I know how to make it.

I changed the spices from the original recipe. Added more oregano, salt, and black pepper.

Warning: This recipe makes a lot of soup. I could only fit 10 cups of water into my largest pot, when the recipe recommends 12. Given my own resources, I might reduce it again to 8 cups of water. I guess this recipe is meant to serve a large family, or a lot of people with leftovers. It would make sense that something known as "hangover soup" would be made so that enough was left over after a rough night on the town

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