Sloppy Joe Soup Recipes

Steps:

• In a large skillet, brown the ground beef, onion, and celery, in the shortening.
• (I used 85% ground chuck for this recipe, so I didn't have to add any shortening, when cooking the beef and vegetables).
• Drain off the excess grease.
• Season the cooked beef and vegetables, with the spices.
• Stir in the tomato soup.
• Cover skillet, and simmer to blend flavors.
• (I simmered mine for for 30 minutes; stirring frequently.).
• Serve sloppy joes on hamburger buns topped with some shredded cheddar cheese, if desired.
• Note: I thought the sloppy joes tasted even better reheated the next day. You could really taste the chili powder in the sloppy joes a bit more.

Steps:

• In saute pan, heat up a little bit of oil and brown meat until no longer pink. Add the onion and saute another 2-3 minutes.
• Add the entire can of **UNDILUTED** soup to the meat along with the ketchup. Stir and heat through.
• Serve over warmed or toasted hamburger buns. For hungry boys if might be necessary to double or even triple this recipe.
• Pass the carton of milk and fight over who is doing the dishes!
• NOTE: If by chance the sloppy joe mixture is too watery, stir in about 1/2-1 tablespoon flour and incorporate well.

Steps:

• Set a large soup pot over medium-high heat. Add vegetable oil and beef; cook, stirring occasionally, until meat is browned and cooked through, about 10 minutes.
• Remove meat from pot and set aside. Drain all but 2 tablespoons of grease from pot and discard.
• Add onion and green bell pepper; cook until softened, 8-10 minutes. Add garlic, thyme and cayenne pepper; cook just until fragrant, about 30 seconds.
• Add ketchup and cook, stirring, until it darkens in color, about 1 minute. Add tomato sauce, water, beef stock, Worcestershire sauce, apple cider vinegar and brown sugar.
• Sir well. Reduce heat to medium; add reserved ground beef. Simmer partially covered 15 minutes.
• Season to taste with salt and pepper. Serve with corn chips or toasted garlic bread.

Steps:

• Brown meat with salt and pepper.
• Add rest of ingredients and bring to a boil.
• Cover and simmer for 90 minutes or until it starts to thicken.
• This is good the first day, but even better the 2nd!

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally, until softened and starting to caramelize in some spots, 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the beef and cook, breaking up the meat with a wooden spoon or spatula, until it is browned, no longer pink in the middle and cooked through, 7 to 8 minutes.
• Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, red wine vinegar, paprika, cayenne pepper, 1 teaspoon salt and a generous amount of black pepper and simmer, stirring occasionally, until thickened and heated through, 5 to 6 minutes. Spoon the meat onto the toasted buns.

Steps:

• Start by browning the ground beef in a large pot over medium-high heat. Drain off the fat.
• Add in the green peppers and onions. Stir, and then add 1 cup water, the ketchup and garlic. Stir it around to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, and hot sauce, Worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, about 20 minutes.
• To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half. Serve with chips, salad or just enjoy it by itself.

Steps:

• Sautee onions in butter and add hamburger to brown in pan.
• Drain grease and add remaining ingredients.
• Bring to boil and let simmer 10 to 20 minutes, uncovered.
• Serve on buns or bread.

Steps:

• Combine the ground beef and onion in a cold skillet, place the skillet onto a stove burner, and turn the heat to medium; cook and stir until the beef is crumbly and browned. Stir the garlic and bell pepper into the beef mixture; continue cooking and stirring until the vegetables are tender, 2 to 3 more minutes. Add 1 cup of water. Mix in ketchup, brown sugar, Dijon mustard, Worcestershire, salt, and pepper. Pour in 1 more cup of water. Bring to a simmer. Reduce heat to low and cook until the mixture becomes very thick, 30 to 45 minutes. Adjust salt and pepper as needed. Season with cayenne.

Steps:

• In a large saucepan cook beef and onion over medium heat until beef is no longer pink; drain. Stir in the soup, ketchup, mustard, salt and pepper. Simmer, uncovered, for 5-10 minutes. Serve on buns.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring frequently, until vegetables are softened, 5 to 7 minutes.
• Add ground beef to skillet. Cook, breaking up meat with a wooden spoon, until it is no longer pink, 6 to 8 minutes.
• Stir tomato sauce, ketchup, and Worcestershire sauce into beef mixture in skillet. Simmer until thickened, stirring occasionally, 6 to 8 minutes.
• Season the mixture with more salt and pepper, as desired. Spoon onto buns, and serve immediately.

Steps:

• In a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. , Stir in the remaining ingredients to beef mixture; bring to a boil. Reduce heat; cover and simmer until vegetables are tender and flavors have blended, 1 hour.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Serve on buns.

Steps:

• Heat a large skillet over medium-high heat, and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Stir in the condensed tomato soup, brown sugar, Worcestershire sauce, and vinegar. Cook and stir until thick, about 5 minutes. Adjust seasoning to taste, and serve on the toasted hamburger buns.

Steps:

• In large skillet over medium heat, brown meat. Drain any grease from pan.
• Stir in soup, ketchup, yellow mustard, water, salt and pepper. Turn heat to medium-low; simmer uncovered for about 1 hour until liquid is absorbed and mixture is thickened.

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in soup and soup mix; heat through. Stir in cheese until melted. Place about 1/3 cupful on each bun.

Steps:

• In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Serve on buns.