Hamburger Soup is warming and satisfying, loaded with vegetables. Ideal comfort food on cold nights.
HEARTY HAMBURGER VEGETABLE SOUP
This hearty hamburger vegetable soup recipe is simple and hearty. It's made with lean ground beef, various vegetables, and a delicious beef broth.
Soup season is in full swing here in East Texas. I couldn't be more excited. On weeknights, I like to make a soup that takes little time and ingredients that I keep in my kitchen, but on the weekends, I want to do the long and slow method.
Growing up, ground beef was one of the less expensive meats to feed a family. I remember my mother would make Hamburger Soup several times in the winter months.
To get a few more servings, she would stretch the recipe by adding mini pasta shells.
This ground beef soup is hearty and chunky, loaded with delicious vegetables and plenty of juices for a chunk of cornbread to soak them up.
Also, It is a versatile soup in that you can play around with the vegetables and seasonings.
Just like my mother, I like to add pasta but omit the potatoes, diced tomatoes, and Italian seasoning for Hamburger Pasta Soup. It is incredibly flavorful.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR HAMBURGER SOUP
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Hamburger Soup and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS TO MAKE THE BEST HAMBURGER SOUP
Make sure to cut all the vegetables close to the same size.
Frozen green beans are preferred, but fresh green beans can be used. Canned green beans tend to get mushy.
I use a mixture of frozen vegetables and fresh. My mother didn't necessarily add these vegetables, but I often throw in vegetables I may have in my vegetable bin, fresh mushrooms, chopped cabbage, and/or diced zucchini.
I used russet potatoes in this recipe, but golden Yukon, red skin, and sweet potatoes are just as delicious.
A few cups of noodles or pasta is a great way to stretch the servings if you are out of potatoes. Macaroni, egg noodles, rotini, or just any pasta of choice.
Use lean ground beef, but ground turkey and ground chicken are equally delicious.
Add more of your favorite seasoning, such as paprika, chili powder, or even a dash of curry powder. A dash of Worcestershire sauce is also another great addition to spike the flavor.
Fresh herbs always brighten up the soup at the very end, fresh parsley, fresh chives, fresh rosemary, or other fresh herbs of choice.
Depending on the beef stock you use, you might need to use more salt and pepper. Always wait until the end to adjust. Remember, you can always add but not take away.
You can freeze the soup, but I would freeze it before adding the potatoes. Otherwise, the texture of the potatoes will change.
You can make the soup ahead, except for the potatoes; refrigerate the soup and set the soup out thirty minutes before heating. Add the potatoes and cook until hot and bubbly.
Frozen green beans are preferred, but fresh green beans can be used. Canned green beans tend to get mushy.
I use a mixture of frozen vegetables and fresh. My mother didn't necessarily add these vegetables, but I often throw in vegetables I may have in my vegetable bin, fresh mushrooms, chopped cabbage, and/or diced zucchini.
I used russet potatoes in this recipe, but golden Yukon, red skin, and sweet potatoes are just as delicious.
A few cups of noodles or pasta is a great way to stretch the servings if you are out of potatoes. Macaroni, egg noodles, rotini, or just any pasta of choice.
Use lean ground beef, but ground turkey and ground chicken are equally delicious.
Add more of your favorite seasoning, such as paprika, chili powder, or even a dash of curry powder. A dash of Worcestershire sauce is also another great addition to spike the flavor.
Fresh herbs always brighten up the soup at the very end, fresh parsley, fresh chives, fresh rosemary, or other fresh herbs of choice.
Depending on the beef stock you use, you might need to use more salt and pepper. Always wait until the end to adjust. Remember, you can always add but not take away.
You can freeze the soup, but I would freeze it before adding the potatoes. Otherwise, the texture of the potatoes will change.
You can make the soup ahead, except for the potatoes; refrigerate the soup and set the soup out thirty minutes before heating. Add the potatoes and cook until hot and bubbly.
WHAT YOU WILL NEED TO MAKE HAMBURGER SOUP
Ground Beef
Onion
Celery
Salt
Coarse black pepper
Coriander
Garlic powder
Carrots
Green Beans
Lima Beans
Corn
Peas
Potatoes
Beef stock
Bay Leaf
Dried Thyme
Parsley
HOW TO MAKE HAMBURGER SOUP
In a large stockpot, brown lean hamburger meat with salt, pepper, coriander, and garlic powder over medium high heat. Drain and return to pot.
Add onion and celery, and saute for 5 minutes.
Add corn, lima beans, frozen peas, frozen green beans, carrots, beef stock, water, dried thyme, and bay leaves.
Bring to a boil. Reduce heat to low and simmer 20 minutes.
Add potatoes, cover, and simmer until potatoes are tender. Approximately 15-20 minutes.
Remove from heat; remove bay leaves. Adjust salt and pepper to taste.
Stir in fresh parsley.
Serve with cornbread.
Add onion and celery, and saute for 5 minutes.
Add corn, lima beans, frozen peas, frozen green beans, carrots, beef stock, water, dried thyme, and bay leaves.
Bring to a boil. Reduce heat to low and simmer 20 minutes.
Add potatoes, cover, and simmer until potatoes are tender. Approximately 15-20 minutes.
Remove from heat; remove bay leaves. Adjust salt and pepper to taste.
Stir in fresh parsley.
Serve with cornbread.
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