Hamburger Soup Recipe

Course Main Course, Side Dish, Soup

Cuisine American, Southern

Keyword hamburger-soup, hamburger-soup-recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 213kcal

Ingredients

1 medium sweet onion diced
1 rib celery thinly sliced
3 large cloves garlic minced
2 Tbsp olive oil or vegetable oil
1 lb lean ground beef
1 15 oz can diced tomatoes (Chili ready OR Italian seasoned)
1 14 oz can pinto beans drained and rinsed
1 11 oz can corn with bell peppers well drained
1 cup sliced carrots
1 cup frozen petite peas
1 cup cut green beans
6 cups low sodium beef broth
1 8 oz can tomato sauce (Or 1/2 cup ketchup)
2 Tbsp Worcestershire sauce
1 1/2 tsp garlic salt OR table salt
1 tsp black pepper
1 tsp chili powder
1 tsp dry Italian seasoning
1/2 tsp red pepper flakes
1 large bay leaf
4 medium russet potatoes bite size cubes
chopped celery leaves or Italian parsley

Instructions

In a 6 quart Dutch oven or similar heavy bottomed pot, cook onion and celery in a couple of drizzles of olive oil over medium high heat until translucent. Add garlic cook for 1 minute or until fragrant.
To the pot add ground beef. Cook until no pink remains, then drain excess fat from pan.
To the pot add tomatoes, beans, corn, carrots, peas, green beans, beef broth, tomato sauce, Worcestershire sauce, garlic salt, pepper, chili powder, Italian seasoning, crushed red pepper flakes, Worcestershire sauce and bay leaf. Mix until fully combined.
Bring to a boil, then lower heat to medium high and cook uncovered for 5 minutes.
Add potatoes. Mix well. Cover with lid slightly offset and simmer on medium low for 20 minutes or just until potatoes are fork tender.
Remove bay leaf add chopped celery leaf or parsley and serve immediately. (Cool and freeze for up to 2 months.)

Notes

Protein - I highly recommend using lean ground beef for a less fatty broth. You could also use ground turkey or ground chicken.
Ketchup - In place of tomato sauce, my Grandma would have often used ketchup. It may sound funny, but it's surprisingly delicious! It doesn't make the soup sweet at all, but balances the acidity of the tomatoes. I make this soup both ways. but rest assured either tomato sauce or ketchup or even a can of tomato soup, will all work. Remember, ketchup always goes well with hamburgers.
Mixed Veggies - If you're in a hurry and would like to take a shortcut with the vegetables, you can use 4 cups of frozen mixed veggies in place of the carrots, peas, corn and green beans. If you have time, fresh is the way to go. Should you choose to do so, there's no need to thaw the vegetables first.
Potatoes - You can use any variety of potatoes that you like in this recipe such as Yukon gold potatoes. Keep in mind, each variety has different amounts of starch, so they each cook differently. Adjust the cooking time accordingly.
Corn - I choose to use corn with bell peppers (Mexican corn) in this recipe for the flavor added from the peppers. You can absolutely use regular canned whole kernel corn or frozen corn in the same amount.
Canned Tomatoes - Likewise, I use either chili seasoned diced tomatoes or Italian seasoned diced tomatoes to enhance the flavor. You can use plain diced tomatoes and adapt the seasonings to your personal taste.
Beans - You can swap out the pintos for another variety of beans that you enjoy. Kidney beans, black beans or whatever you like.

Nutrition