Hamburger Soup
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0.0
0 reviews
Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Hamburger Soup
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This Hamburger Soup is quick, easy, inexpensive, make-ahead friendly, and deeply satisfying. It is elevated by a complex tomato broth spiked with a hint of smoky barbecue goodness that readers call "Delish," "LOVE IT!" and "Amazing." Say hello to your new family-favorite soup made on the stovetop or in the crockpot!
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Ingredients
- 1 pound lean ground beef or turkey
- 1 yellow onion, chopped
- 3 medium carrots, chopped (1 1/2 cups)
- 3 stalks celery, chopped (1 1/2 cups)
- 4 garlic cloves, minced (may sub 1 tsp garlic powder)
- 2 teaspoons chili powder
- 1 tsp EACH ground cumin, salt
- 1/2 tsp EACH dried basil, dried parsley, dried oregano, smoked paprika
- 1/4 teaspoon pepper
- 3 cups red or Yukon gold potatoes, chopped into 1/2” chunks
- 1 green bell pepper, chopped
- 5 1/2 cups reduced sodium beef broth
- 1 .5 oz can fire roasted diced tomatoes with juices
- 1 oz. can tomato sauce
- 1 tablespoon yellow deli mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 2 teaspoons liquid smoke (optional)
- 2 teaspoons granulated beef bouillon/better than bouillon or 2 crushed cubes
Garnish (Pick your Favs)
- cheddar cheese (highly recommended)
- parsley
- green onions or chives
- sour cream
Instructions
Stove Top Directions
- Brown the beef with onions, carrots, and celery in a large Dutch oven or stock pot over medium-high heat until the veggies are softened, about 10 minutes. While the beef is cooking, prep the potatoes and bell pepper.
- Drain the excess grease if there is any (shouldn't be much if using lean beef). Add the garlic and spices and sauté for 30 seconds.
- Add the remaining soup ingredients, cover, and bring to a boil. Once boiling, reduce to a simmer (gentle boil) over medium-low heat and cook, uncovered, for approximately 20 minutes or until the potatoes are tender, stirring occasionally.
- Thin the soup to the desired consistency by adding additional water or broth, but this soup is supposed to be chunky. If desired, garnish individual servings with cheese (recommended!).
Crockpot Hamburger Soup
- Brown the beef with onions, carrots, and celery in a large Dutch oven or stock pot over medium-high heat until veggies are softened, about 10 minutes. Drain the excess grease from the beef. Add the garlic and spices and sauté for 30 seconds. While the meat is cooking, prep the potatoes and bell pepper.
- Add the beef and the remaining soup ingredients to a 6-quart slow cooker BUT only use 4 cups of broth (instead of 5 1/2) because less liquid will be evaporated while cooking. You can add more broth once the soup is cooked.
- Cook on HIGH for 3-4 hours or on LOW for 6-8 hours or until potatoes are tender. Thin soup to desired consistency by adding additional water or broth, but this soup is supposed to be chunky.
- NOTE: Crockpot versions don't have as concentrated of flavor because none of the liquid evaporates while cooking so they generally need more seasonings - you may need to doctor the final product.
Notes
- This Hamburger Soup is a goulash of sorts- it is completely customizable as far as the add-ins. Just keep in mind, for whatever you add, you may want to eliminate one of the existing ingredients to keep the correct proportions - or just add more water!
- Ground Turkey: If you substitute the beef for turkey, you may want to add additional beef bouillon - my secret ingredient when using turkey like in my turkey chili and turkey tacos. It makes your turkey taste like beef! Just be sure to add additional beef bouillon at the end of cooking so you can add to taste and ensure your Hamburger Soup doesn't taste too salty.
- Other proteins: Although this is "Hamburger Soup," the flavorful seasoned broth is too good not to savor with other proteins! You can add shredded rotisserie chicken, ground chicken, sliced sausage, mini meatballs, etc.
- Pasta: you can substitute the potatoes for 2 cups of uncooked pasta. Add the pasta to the soup after all of the other ingredients and bring it to a simmer. You will need to babysit your pasta and cook just until al dente. You will want to use a smaller pasta like in my Minestrone Soup that is roughly the same size as your chopped veggies. Macaroni, small shells, rotini, etc. are all great pastas for soup.
- Rice: you can substitute the potatoes for cooked rice, specifically wild rice or brown rice for the best texture. You will want to cook the rice separately to ensure proper cooking of the rice and not overcooking of the veggies.
- Zucchini: add zucchini at the same time as the potatoes. The zucchini takes the least amount of time to cook, so cut it on the thick side, at least ¼” chunks.
- Green Beans: add fresh or canned green beans at the same time as the potatoes. Corn: add canned corn, frozen corn or fresh corn at the end of the cooking, cover, and heat through for about 2 minutes.
- Cabbage: add 2 cups cabbage at the same time as the corn (if using), at the end of cooking, cover and simmer for 2 minutes, just until wilted.
- Beans. Add one (14.5 oz) can of kidney beans or cannellin beans, rinsed and drained, at the end of cooking, the same time as the corn and/or cabbage (if using), and heat for approximately 2 minutes.Spinach: add spinach, Swiss chard or baby kale at the end of cooking once the potatoes are tender and just stir to wilt, about 1 minute.
- To store: store in an airtight container in the fridge for up to 5 days.
- To freeze: transfer cooled soup to an airtight freezer safe container or freezer bag. Squeeze out any excess air to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Stove: reheat large batches on the stove over medium-low heat, stirring occasionally – about 10 minutes.
- Microwave: transfer individual servings to a microwave-safe dish and cover with a microwave-safe lid or paper towel. Microwave for 90 seconds, stir, then continue to microwave at 30-second intervals, if needed.
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