Grandmother's Hamburger Soup
User Reviews
5
Grandmother's Hamburger Soup
Description
This recipe begins by browning ground beef with onion and garlic, which are then combined with diced carrots, celery, canned diced tomatoes, green beans, red potatoes, and tomato paste in beef broth and water. Seasonings including bay leaf, oregano, thyme, and crushed red pepper flakes infuse the soup with warm herbaceous notes and slight heat. Simmering until the potatoes are tender allows the flavors to meld and vegetables to soften without becoming mushy.
The addition of fresh parsley just before serving adds a fresh herbal accent that lightens the deep savory profile. This soup makes a complete meal with its balance of protein, vegetables, and starch. It can be customized with different vegetables like zucchini or mushrooms, or starch alternatives such as noodles, rice, or barley to adjust texture and heartiness.
The soup should be simmered just long enough to cook the potatoes and soften the carrots, preserving their texture while integrating flavors. Taste and season with salt, pepper, or additional herbs to personal preference. The inclusion of Worcestershire sauce or extra spices can add further complexity as desired. This versatile, satisfying dish reflects a traditional home-style meal.
Ingredients
- 2 lbs. ground beef
- 1 onion large, diced
- 2 cloves garlic minced
- 3 carrot peeled, diced
- 3 celery ribs, diced
- 1 (14.5 oz) diced tomatoes canned, not drained
- 2 cups green beans (I use frozen cut green beans)
- 4 large red potato diced into 1-inch cubes, about 1½ lbs total
- 2 tablespoons tomato paste
- 4 cups beef broth or beef stock
- 2 cups water
- 1 bay leaf
- ½ teaspoon oregano dried
- ½ teaspoon thyme dried
- Pinch crushed red pepper flakes or more, to taste
- ¼ cup parsley chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Brown the beef, onion, and garlic in a large pot over medium-high heat. Drain, and return to pot.
- Add carrots, celery, tomatoes, green beans, potatoes, tomato paste, broth, water, bay leaf, oregano, thyme, red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil. Reduce heat to low, cover, and simmer until potatoes are tender (approximately 15-20 minutes). Remove from heat; stir in parsley. Season with additional salt and pepper, if necessary. Remove bay leaf before serving.
Notes
- Include extra vegetables such as diced zucchini, frozen corn, sliced mushrooms, cabbage, or peas to vary the soup.
- Substitute cooked pasta like macaroni, egg noodles, or rotini instead of potatoes for a different texture.
- Add cooked rice or barley as alternative starches mixed in at the end of cooking.
- Adjust seasoning with turmeric, paprika, chili powder, curry powder, or Worcestershire sauce for added flavor layers.
- Fresh parsley or other herbs like chives or rosemary brighten the soup when sprinkled on top just before serving.
- Dice carrots finely to ensure they soften in sync with the potatoes during cooking.
- Simmer soup only until potatoes are tender, about 15-20 minutes, to avoid mushiness.
- Taste and adjust salt and pepper according to the broth used and personal preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cups
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 163kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 13g | 26% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 175mg | 7% |
| Potassium | 749mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1916IU | 38% |
| Vitamin C | 11mg | 12% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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