Whip-up a big batch of homemade Barbecue Hamburger Soup and clean out your vegetable bin. It's a homespun family feast after a hectic day.
Barbecue Hamburger Soup Recipe
This barbecue laced hamburger soup is one of those "clean out the vegetable bin" kind of soups. It's one of those dishes that warms you from the inside out. The simple ingredients can be easily adapted to what you have on hand. Dishes like this one are meant to be fun to make and economical too so don't sweat the small stuff. If you prefer using frozen mixed vegetables go for it! Hamburger soup was a regular soup served in my Mom and Gramma's kitchens. In fact often my Grandma would mix everything together and let it go all day in the slow cooker. Served with a skillet of cornbread, of course.
Helpful Tips for Making Hamburger Soup
Barbecue is always a hot favorite at our table so when I wanted to jazz up an old standard that's what I turned to.
- No fresh carrots? Use frozen. If someone dislikes celery, you can leave it out and use a little celery salt in it's place. Only green bell pepper? Use that and leave out the others.
- To add to the smoky flavor sauté the vegetables in bacon drippings in place of the oil, if you any on hand. Bacon and barbecue compliment each other so well.
- You can also expand the flavor palate depending on the barbecue sauce that you use. There are so many terrific flavors available these days it makes life in the kitchen sheer bliss.
- At the end of cooking if you'd like to thicken the base use a couple of tablespoons of tomato paste instead of flour or cornstarch.
- I find soups like this get better and better the longer they sit so it's perfect for reheating on a busy day as well.
Other Soup Recipes to Add to the Menu
Homemade and low stress it's a bowl full of comfort on a cool day. More soup recipes to love:
- Loaded Smashed Potato Soup
- French Onion Soup
- Slow Cooked Ham and Bean Soup
- Vegetable Tomato Rotini Soup
- Italian Wedding Soup from Incredible Recipes
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Helpful Kitchen Items:
Barbecue Hamburger Soup
- 1 medium onion diced
- 1 small red bell pepper diced
- 1 medium green bell or poblano pepper diced
- 4 medium carrots peeled and sliced
- 2 ribs ribs celery diced
- 3 medium garlic cloves minced
- 2 lb lean ground beef
- 1 tablespoon olive oil
- ¼ cup Worcestershire sauce
- 2 cups beef broth plus additional if needed
- 1 15 oz can tomato sauce
- 1 15 oz can corn
- 2 15 oz can light red kidney beans or pinto beans
- 1 10 oz can Rotel tomatoes (Chili fixins)
- 1 cup smoky-sweet barbecue sauce i.e. Sweet Baby Rays or similar
- 1 cup baby lima beans or cut frozen green beans
- 2 tablespoon dark red chili powder
- 2 teaspoon seasoned salt
- 1 teaspoon black pepper
- 1 teaspoon dry Italian seasoning or oregano
- 1 teaspoon ground cumin
- 4 medium potatoes peeled cut into ½-inch cubes
- 2 tablespoon chopped flat leaf parsley
- In a heavy bottomed pot or Dutch oven heat a few drizzles of olive oil over medium-high heat cook the diced onion, peppers, sliced carrot and celery with ground beef for 6-8 minutes or until not pink remains. Add the garlic and cook 1 minute longer. Drain all excess fat from the pan.
- To the pot add the beef broth, tomato sauce, Worcestershire sauce, corn, kidney beans, Rotel tomatoes, barbecue sauce, baby lima beans and seasonings. Reserve the parsley until the end of cooking. Simmer covered for 30 minutes.
- Add the cubed potatoes to the pot and simmer until fork tender around 15-20 minutes longer.
- Uncover, mix in chopped parsley at the end of cooking.
- Serve hot with cornbread, if desired.