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.
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
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
This article appears in April 2011.