Easy Hamburger Soup
Hamburger Soup is a quick and easy meal loaded with vegetables, lean beef, diced tomatoes and potatoes. It’s great made ahead of time, reheats well and freezes perfectly.
Prep: 10min
Total: 35min
Yield: 8
Serving Size: 1.5 cup
Nutrition Facts: calories 245 kcal, Carbohydrate 25 g, Protein 16 g, Fat 9 g, Saturated Fat 3 g, Cholesterol 38 mg, Sodium 692 mg, Fiber 5 g, Sugar 4 g, servingSize 1.5 cup
Ingredients:
- 1 pound lean ground beef
- 1 onion (diced)
- 2 cloves garlic (minced)
- 2 medium potatoes (peeled and diced)
- 3 ½ cups beef broth
- 28 ounces diced tomatoes with juice
- 1 can condensed tomato soup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 bay leaf
- salt and pepper to taste
- 3 cups mixed vegetables (fresh or frozen)
Instruction:
- Brown onion, ground beef and garlic until no pink remains. Drain any fat.
- Add potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes.
- Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.
OLD SCHOOL HAMBURGER/GROUND BEEF SOUP/ SUNDAY DINNER RECIPE IDEAS SEGMENT
FAQ
What herbs are good in hamburger soup?
Oregano, thyme, parsley – you can use dried or fresh herbs for this recipe. Frozen peas – frozen corn will work great here as well.
What is hamburger soup made of?
Hamburger soup is a classic, all-American staple made with lean ground beef, tangy tomato broth, and plenty of veggies. It has all the satisfaction of biting into a juicy hamburger, paired with the comfort of a Tomato Soup. It’s also quick and simple to make and takes about 45 minutes from start to finish.
What is the secret to making good soup?
7 Tips for Successful Soup Making
- Use a Sturdy Pot. It is worth investing in a heavy pot with a thick bottom to use for making soup. …
- Sauté the Aromatics. …
- Start with Good Broth. …
- Cut Vegetables to the Right Size. …
- Stagger the Addition of Vegetables. …
- Keep Liquid at a Simmer. …
- Season Just Before Serving.
What ingredients make soup more flavorful?
“Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths,” she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you’re looking for in the right balance.
