Everybody in the Pool (aka Hamburger) Soup

Have you ever run into a situation where you needed to use up all sorts of miscellaneous things in the fridge? Yeah, well, this is the result. We had a little of this - a little of that. Whatever was laying around got thrown into the pot. Bottom line, we really weren't following as recipe.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.


1lb Hamburger
Fresh Mushrooms
1/2 cubed Rutabaga
Frozen Green Beans
Frozen corn
Green Bell Pepper
Gluten-Free Beef Stock (
(Kitchen Basics, Swanson’s, Pacific, Imagine). Note: Beef stocks may contain gluten. Double check the ingredients)
Gluten-Free Chicken Stock
(Kitchen Basics, Swanson’s, Pacific, Imagine)
Bay Leaf


Sauté' green bell pepper & onion in a big soup pot [7 qt pictured here] for a few minutes.
Add a pinch a salt and pepper. Be careful with the salt, your stocks have have additional salt.
Add 2 lbs of hamburger to pan and brown.
Add a pinch of salt and pepper
Drain/remove excess grease.
Add chicken or beef broth - probably 2-4 cups total
Add bottle of 46oz bottle of V8
Add Bay Leaf or two
Add veggies that need longer too cook first (like rutabaga, carrots, celery, etc]- staggering them by a couple of minutes.
Taste for salt/pepper
Bring up to a boil then reduce heat to simmer
Cover pot and let simmer for 30 - 60 minutes stirring occasionally.
Check a carrot/celery/rutabaga - if it's a texture you like - dig in!

Until the next good eats...


Big Al's Burgers

Big Al's Burgers - Al

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.


1lb of your favorite hamburger (we use Brandon Meats)
Salt or your favorite seasoned Salt
Lea & Perrins Worcestershire Sauce (this brand is gluten-free in the USA. It was not GF on Canada that last I knew. Not all Worcesteshire sauces are)
1/2 medium onion - finely diced.


Fire up the grill.

Flatten out hamburger on a plate.
Spread out the onions.
Sprinkle the salt & pepper to taste.
A few splashes of Lea & Perrins to taste.
A few splashes of A1 to taste.

Mix hamburger and ingredients together.
Make 1 big burger patty and cut into equal fourths. Do thirds if you want monster burgers
Form each portion into patties. I make a ball, place it on a piece of waxed paper large enough to folder over the top - then use a small 4-5" plate to press it flat to desired thickness. No high-tech burger presses for me!

Grill and enjoy!


Red pepper flakes if you like a little fire in your burgers.
Add a splash of A1 Steak Sauce to the meat before mixing it.