There’s something uniquely comforting about a warm bowl of soup, especially when the weather starts to cool and the leaves begin to turn. For me, this Hamburger Soup is more than just a hearty meal; it’s a cherished reminder of the simple pleasures in life and the warmth of family gatherings.
I remember the first time I had Hamburger Soup. It was a crisp autumn evening at my grandmother’s farmhouse, nestled in the rolling hills of the countryside. The air was filled with the earthy scent of fallen leaves and the distant sound of a crackling fire. We had spent the day outside, raking leaves and preparing the garden for the winter. By the time we came inside, our cheeks were rosy from the chill, and we were all looking forward to something that would warm us from the inside out.
Grandma was already busy in the kitchen, her domain where magic happened. The aroma of sautéing onions and garlic greeted us as soon as we stepped inside, making our mouths water. She always had a way of making simple ingredients come together into something extraordinary, and that night was no exception.
As we sat around the large wooden table, bowls of steaming Hamburger Soup in front of us, I remember feeling a sense of contentment that only comes from being surrounded by family and good food. The soup was rich and flavorful, with tender chunks of potatoes and an array of colorful vegetables, all brought together by the savory broth. The ground beef was perfectly browned, adding a heartiness that made the soup incredibly satisfying.
What made this soup even more special was the way it brought us together. Conversation flowed easily as we savored each bite, and the warmth of the soup seemed to extend to our hearts. To this day, whenever I make Hamburger Soup, I’m transported back to that cozy evening with my grandmother, and I’m reminded of the power of food to create lasting memories.
This recipe is my own take on that beloved dish, and it’s just as comforting and delicious as I remember. Whether you’re serving it up on a busy weeknight or enjoying it with loved ones on a lazy weekend, this Hamburger Soup is sure to become a favorite in your home, just as it has in mine.
How to Make Hamburger Soup
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Ingredients
- 1 pound ground beef (10% fat preferred)
- 1 small onion, diced (about 1 cup)
- 2 large celery stalks, diced
- 2 tablespoons vegetable or olive oil
- 14-ounce can diced tomatoes
- 3 large garlic cloves, minced
- 3 cups beef broth or low-sodium stock
- 1 1/2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 12 ounces russet or Yukon gold potatoes (about 2 medium russet or 3-4 medium Yukon gold), peeled and cubed into 1/2-inch pieces
- 3 cups mixed vegetables (green beans, corn, peas, and carrots), chopped, fresh or frozen
- 3 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce (optional)
- Chopped parsley for garnish (optional)
Directions
- In a large pot or Dutch oven, warm the oil over medium-high heat. Add the ground beef, diced onion, and celery. Cook, stirring occasionally and breaking up the beef into crumbles, until the beef is browned and the vegetables are softened, about 5 to 7 minutes. Add the minced garlic and cook for another 2 minutes.
- Mix in the tomato paste, ensuring it coats the beef and vegetables evenly. Cook for about 1 minute. Then, add the diced tomatoes with their juice, beef broth, Italian seasoning, salt, and pepper. Stir well, scraping the bottom of the pot to incorporate any browned bits.
- Add the cubed potatoes to the pot and bring the mixture to a boil. Once boiling, lower the heat to medium and let it simmer, uncovered, for about 10 minutes. Stir in the mixed vegetables, making sure everything is well combined. Partially cover the pot and simmer until the potatoes and vegetables are tender, about 7 to 10 minutes.
- Taste the soup and adjust the seasoning with Worcestershire sauce, additional salt, and pepper as needed. Serve the soup hot in bowls, garnished with chopped parsley if desired.
Storing Suggestion
Allow the soup to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze the soup in individual portions for up to 3 months. Reheat in a saucepan over medium heat until warmed through.
Cooking Tips
For a richer flavor, try browning the tomato paste in the pot before adding the tomatoes and broth. If you prefer a thicker soup, mash some of the potatoes before serving. You can also substitute ground turkey for the beef for a lighter version of this soup.
Serving Suggestions
Pair this hearty soup with a slice of crusty bread or a side salad for a complete meal. A sprinkle of grated cheese on top or a dollop of sour cream can add a creamy touch. For an extra kick, add a dash of hot sauce before serving.
Ingredient Substitutions
If you don’t have russet or Yukon gold potatoes, red potatoes work just as well. You can use any type of mixed vegetables you have on hand, such as zucchini, bell peppers, or even spinach. If Worcestershire sauce isn’t available, soy sauce can be a good alternative.
Seasonal Variations
In the summer, swap the potatoes for zucchini or other summer squash, and use fresh corn off the cob instead of frozen. During the winter, add root vegetables like parsnips or turnips for a heartier soup.
Allergen Information
This recipe contains no common allergens but always check the ingredients of your beef broth, as some brands may contain gluten. If you need a gluten-free option, use a certified gluten-free broth or make your own at home.
FAQ:
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day as the flavors have more time to meld. Just be sure to store it properly in the refrigerator.
How do I reheat this soup?
You can reheat the soup on the stovetop over medium heat, stirring occasionally until it’s heated through. You can also microwave it in a microwave-safe container, heating in 1-minute intervals until warm.
Can I use a different type of meat?
Absolutely! Ground turkey, chicken, or even a meat substitute like plant-based crumbles work well in this recipe.
Is this soup freezer-friendly?
Yes, hamburger soup freezes well. For best results, freeze in individual portions so you can thaw only what you need.
Can I add pasta or rice to this soup?
Yes, adding pasta or rice can make the soup more filling. If you do, you might need to add extra broth to keep the soup from becoming too thick.
How can I make this soup spicier?
To add some heat, you can include red pepper flakes, chopped jalapenos, or a splash of hot sauce while cooking.
Hamburger Soup
Ingredients
- 1 pound ground beef 10% fat preferred
- 1 small diced onion about 1 cup
- 2 large stalks of diced celery
- 2 tablespoons of vegetable or olive oil
- 14- ounce can of diced tomatoes
- 3 large minced garlic cloves
- 3 cups beef broth or low-sodium stock
- 1 1/2 teaspoons of Italian herbs seasoning
- Salt and pepper to taste
- 12 ounces of russet or Yukon gold potatoes about 2 medium russet or 3-4 medium Yukon gold, peeled and cubed into 1/2-inch pieces
- 3 cups of chopped mixed vegetables green beans, corn, peas, and carrots, fresh or frozen
- 3 tablespoons of tomato paste
- 2 teaspoons of Worcestershire sauce optional
- Chopped parsley for garnish optional
Instructions
- In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Add the ground beef, onion, and celery. Cook, stirring occasionally and breaking the beef into crumbles, until the beef is browned and the vegetables start to soften, about 5 to 7 minutes. Add the minced garlic and cook for an additional 2 minutes.
- Stir in the tomato paste, ensuring it evenly coats the beef and vegetables. Cook for about 1 minute. Then, add the diced tomatoes along with their juice, beef broth, Italian seasoning, salt, and pepper. Stir well, scraping the bottom of the pot to lift any browned bits.
- Add the cubed potatoes to the pot and bring the mixture to a boil. Once boiling, reduce the heat to medium and let it simmer, uncovered, for about 10 minutes. Stir in the chopped mixed vegetables, making sure everything is submerged. Partially cover the pot and let it simmer until the potatoes and vegetables are tender, about 7 to 10 minutes.
- Taste the soup and adjust the seasoning with Worcestershire sauce, additional salt, and pepper as desired. Serve the soup in bowls, garnished with chopped parsley if using.
