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.
Easy 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.
How to Make the Best Barbecue Hamburger Soup Recipe
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. Don’t be intimidated by the ingredient list, remember the taste is always tied to the seasonings in the dish and the other ingredients are standard pantry items. I’ll give you some ideas and tips below to adapt using what you have on hand.
- Ingredients you’ll need to make homemade Barbecue Hamburger Soup: Ground beef, kidney beans or pinto beans, barbecue sauce, tomato sauce, corn, onion, red and green bell pepper, frozen green beans or baby lima beans, beef stock or beef broth, worcestershire sauce and potatoes.
- Seasonings you’ll need: Chili powder, black pepper, seasoned salt, dry Italian seasoning and cumin.
- Kitchen tools you’ll need: A large soup pot or Dutch oven, measuring cups and spoons, vegetable peeler, sharp knife and chopping board, large spoon for stirring.
- No fresh carrots? Use frozen carrots instead.
- You can adapt this recipe using 2 pounds of mixed frozen vegetables in place of the corn, green beans, lima beans and carrots.
- If someone at your table dislikes celery, you can leave it out and use a little celery salt in its place. If you only have green bell pepper on hand, it’s fine to use that and leave out the others. Some days, cooking is about improvising with what you have on hand.
- 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. Rule of thumb is to use a barbecue sauce that you already enjoy.
- At the end of cooking if you’d like to thicken the soup base use a couple of tablespoons of tomato paste instead of flour or cornstarch. Mix until melted and repeat until the desired consistency is reached.
- I find soups like this get better and better the longer they sit so it’s perfect for reheating on a busy. You can reheat hamburger soup over medium heat in a saucepan on the stovetop or in single servings in the microwave.
- Store Barbecue Hamburger Soup chilled in the refrigerator for up to 4 days. Freeze for up to 3 months.
More Soup Recipes to Make
Homemade and low stress it’s a bowl full of comfort on a cool day. More soup recipes to love:
- Loaded Smashed Potato Soup is stick to your ribs good!
- French Onion Soup will have you thinking you’re dining at a Bistro at home.
- Slow Cooked Ham and Bean Soup will cure what ails ya.
- Cabbage Soup is another classic that won’t break the bank.
- Vegetable Tomato Rotini Soup is light and healthy.
- Taco Soup is delicious for game day and chilly day suppers.
- 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 Tbsp olive oil
- 1/4 cup Worcestershire sauce
- 2 cups beef stock or 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 Tbsp dark red chili powder
- 2 tsp seasoned salt
- 1 tsp black pepper
- 1 tsp dry Italian seasoning or oregano
- 1 tsp ground cumin
- 4 medium potatoes peeled cut into 1/2-inch cubes
- 2 Tbsp 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.