I make this soup and variations of it all the time. I love it. I vary the herbs I use to give it somewhat different tastes from one time to the next but the basics remain the same. This recipe makes 4 to 8 servings depending on how hungry you are. I usually double it because I like a lot of leftovers so I don't have to cook so often.
I eat this with some toasted crusty bread with garlic butter if you like.
Add all the liquids and herbs to rice cooker and set to cook.
Brown hamburger in oil until partly browned then add all remaining ingredients. Continue to cook until onion and celery begin to become transparent.
Add hamburger mixture to rice cooker using a slotted spoon to leave as much fat as possible behind.
Cook in rice cooker until hot and flavors have blended.
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|Serving Size: 1 Serving (296g)|
|Recipe Makes: 6|
|Calories from Fat: 122 (56%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 28.6mg||9 %|
|Sodium 410.7mg||14 %|
|Potassium 541.4mg||14 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 12.3g|
|Protein 10.1g||14 %|
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Calories per serving: 217
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