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Hamburger Soup

October 17, 2016

Okay, folks.  It is fall and that means soup time.  Do you have a lot of soup during the cold weather months at your house like we do?  I love soup so much but I worry that sometimes eating too much of it will add a few extra pounds that I really don’t need at this point in my life.  One bowl is never enough!  To satisfy my love for soup but keep the pounds at bay, I make a big pot of Hamburger Soup a few times a month.  If you haven’t tried this fool-proof recipe, you really need to.

HamburgerSoup1

There are several great things about making Hamburger Soup that could make it a favorite at your house like it is at mine.  First, the ingredients you use in this soup are whatever you want them to be after you have started the base of the soup.  Two, you can clean out your refrigerator and freezer by adding any fresh or frozen vegetables you might need to quickly use up.  Three, you only need one pound of Hamburger to make a very large pot of soup because there are small bits of Hamburger  in every bite. Four, you won’t have any leftovers.  Can you believe that I made a large pot of this stuff yesterday and there is only about 2 cups of it left?  I kid you not.

Remember that one of the keys is to chop everything into small pieces so that they cook faster – especially root vegetables like carrots and potatoes.  This is all you have to do to get this soup on your table tonight!

HamburgerSoup2

Chop up 1 medium Yellow Onion and 2 cloves of Garlic and throw them into your large stock pot with 2 Tablespoons of Butter cooking on low until the Onion is translucent.

Add your 1 pound of Hamburger and break up and cook until all pieces are light brown.  Don’t overcook or burn.

Add chopped Carrots, Celery and  Potatoes.  I use New Red Potatoes because they have a better consistency for soup than Russets and their skin is not as tough but if all you have is Russets, use them.  Continue to stir as you add each ingredient.

Squeeze in 2 to 3 Tablespoons of Tomato Paste and stir  until completely combined.  Add 1 large can of Crushed Tomatoes, 1 Cup of Sodium Free Beef Broth and 6 Cups of Water and stir everything together gently.  Now all you need to do is add your seasonings.

Here you can get creative again.  Do you like things spicy?  Add some Hot Sauce and/or Red Pepper Flakes to get the kind of heat you like.  Do you like a more bland flavor?  How about an Italian slant to the flavor of your Hamburger Soup?  I add about 1 Tablespoons of Italian Seasoning, Salt and Pepper and mine is good to go.  The great thing is that if it isn’t hot enough, your family and friends can just add some spice to their bowls!

The last ingredient to add is frozen corn.  Corn does not need to cook for long so I throw it in at the end when the soup is super hot and it cooks up quickly.  Just let the whole pot cook on low to medium low for about 30 minutes and this soup will be done.

HamburgerSoup3

That is all you need to do, friends.  This is a hearty soup that is going to satisfy everyone at your table and leave them feeling warm and loved, by you!  What are you going to throw into your Hamburger Soup?  I would love some other ideas of fun things to try.

From Becky

Hamburger Soup

Prep time: 

Cook time: 

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Ingredients
  • 1 medium Onion, chopped
  • 2 cloves of Garlic, chopped
  • 1 pound Hamburger, scrambled
  • 2 Tablespoons Butter
  • 3 Carrots, chopped
  • 3 stalks Celery, chopped
  • 4-5 medium Red New Potatoes, chopped
  • 3 Tablespoons Tomato Paste
  • 1 large can Crushed Tomatoes
  • 1 Cup Sodium Free Beef Broth
  • 6 Cups Water
  • 1 Tablespoon Italian Seasoning
  • Salt & Pepper to Taste
  • 1 Cup of frozen Corn
Instructions
  1. Chop up 1 medium Yellow Onion and 2 cloves of Garlic and throw them into your large stock pot with 2 Tablespoons of Butter cooking on low until the Onion is translucent.
  2. Add your 1 pound of Hamburger and break up and cook until all pieces are light brown. Don't overcook or burn.
  3. Add chopped Carrots, Celery and Potatoes. I use New Red Potatoes because they have a better consistency for soup than Russets and their skin is not as tough but if all you have is Russets, use them. Continue to stir as you add each ingredient.
  4. Squeeze in 2 to 3 Tablespoons of Tomato Paste and stir until completely combined. Add 1 large can of Crushed Tomatoes, 1 Cup of Sodium Free Beef Broth and 6 Cups of Water and stir everything together gently. Now all you need to do is add your seasonings.
  5. Here you can get creative again! Do you like things spicy? Add some Hot Sauce and/or Red Pepper Flakes to get the kind of heat you like. Do you like a more bland flavor? How about an Italian slant to the flavor of your Hamburger Soup? I add about 1 Tablespoons of Italian Seasoning, Salt and Pepper and mine is good to go. The great thing is that if it isn't hot enough, your family and friends can just add some spice to their bowls!
  6. The last ingredient to add is frozen corn. Corn does not need to cook for long so I throw it in at the end when the soup is super hot and it cooks up quickly. Just let it cook on low to medium low for about 30 minutes and this soup will be done.

 

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