HAMBURGER SOUP RECIPE
This Hamburger Soup is loaded with tender ground beef, diced tomatoes, and hearty veggies. A warming and comforting soup recipe that is perfect for the cooler months.
Provided by Natalya Drozhzhin
Categories Easy
Time 45m
Number Of Ingredients 14
Steps:
- Preheat a 5 1/2 qt dutch oven or soup pot with olive oil over medium heat. Add the chopped onion, carrots, and celery into the pot. Sauté the veggies until softened.
- Add the ground beef, breaking it apart as you go. Cook it until it turns golden brown.
- Stir in the diced tomatoes, minced garlic, tomato paste, potatoes, and beef broth. Season with Italian seasoning, salt, and pepper.
- Bring the soup to a boil. Reduce the heat and simmer for 30 minutes or until potatoes are tender. Season to taste and serve garnished with chopped parsley.
Nutrition Facts : Calories 294 kcal, Carbohydrate 15 g, Protein 22 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 58 mg, Sodium 1117 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 9 g, ServingSize 1 serving
HEARTY HAMBURGER SOUP
Saw this posted on Facebook and thought I'd save it for a cold day!
Provided by Sherry Tinnell
Categories Beef Soups
Time 1h20m
Number Of Ingredients 17
Steps:
- 1. Brown ground beef and onion in a large pot. Drain if needed. Add spices and onion soup mix.
- 2. Stir in water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes. Add the rest of the ingredients up to the potatoes bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender about 30 minutes. (Add more water/broth if needed).
- 3. Season to taste with garlic salt. Serve with shredded Parmesan cheese and sour cream.
MARTHA'S HAMBURGER SOUP
This simple recipe is one I have made for many years, and it never fails to satisfy. It can be tweaked endlessly to suit your own taste, but this is the way I like it best. The recipe can be doubled or tripled easily to feed a crowd!
Provided by Martha Price
Categories Burgers
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Brown hamburger in a large pot. - Do not pour off grease! (yes, I know, I know, but it adds flavor). Add garlic and onion;saute briefly, until tender.
- 2. Add carrots, potatoes, celery, tomatoes and salt and pepper. Add water to pot to barely cover ingredients.
- 3. Bring to a boil; cover, and reduce heat to a simmer. Cook 1/2 hour to 45 minutes or until vegetables are tender. Serve and enjoy!
BEST EVER HAMBURGER SOUP
Don't be fooled by the title of this soup. It has wonderful flavor and is so hearty that it can be used as the main course along with some homemade bread. It is delicious. I make it a lot in the winter months when we have a lot of snow--it warms you up. You may use rice in place of the barley, or a little of both.
Provided by Mimi in Maine
Categories One Dish Meal
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Brown hamburg in large pan breaking up into medium pieces.
- Drain off excess fat.
- Add the rest of the ingredients.
- Bring to a boil; reduce heat and simmer covered for 1 hour or till veggies are tender.
- If you have any leftover rice, peas, or corn, add them at the end and heat well.
- This soup freezes well as long as there is no potato in it.
EASY HAMBURGER SOUP
Hamburger Soup is a quick and easy meal loaded with vegetables, lean beef, diced tomatoes and potatoes. It's great made ahead of time, reheats well and freezes perfectly.
Provided by Holly Nilsson
Categories Soup
Time 35m
Number Of Ingredients 12
Steps:
- Brown onion, ground beef and garlic until no pink remains. Drain any fat.
- Add potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes.
- Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.
Nutrition Facts : Calories 245 kcal, Carbohydrate 25 g, Protein 16 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 38 mg, Sodium 692 mg, Fiber 5 g, Sugar 4 g, ServingSize 1.5 cup
HAMBURGER SOUP
Your favourite comfort food classic deconstructed into an easy beef, vegetable and potato soup.You might also like The Pioneer Woman's Best Soups and Stews.
Provided by Ree Drummond
Categories beef,comfort food,dinner,lunch,Main,potatoes,soup,tomatoes,vegetables
Time 45m
Yield 12 servings
Number Of Ingredients 18
Steps:
- In a large pot over medium-high heat, brown the meat with the garlic, celery and onions. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
- Return the pot to the heat and add the beef stock, tomatoes, tomato paste, parsley, oregano, salt, black pepper, cayenne, potatoes, carrots and green, red and yellow bell peppers. Stir to combine, then bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are tender but not overly mushy, 15 to 20 more minutes. The soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust the seasonings, adding more salt, black pepper or cayenne if needed.
- Serve with crusty bread!
MAIN COURSE (HAMBURGER) SOUP
I did a search and found that there are oodles of recipes for hamburger soup on Recipezaar, but decided to post this one anyway because it's just too good not to share! I had a craving for it one recent rainy day and it sure hit the spot.
Provided by CrystalB
Categories Meat
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Fry ground beef and onion with salt and pepper until browned.
- Add beef broth, tomato soup and water.
- Add prepared veggies, parsley flakes and bay leaf and simmer until veggies are tender (15 to 20 minutes).
- If you have any leftover tomatoes (fresh, frozen or canned) or tomato sauce add that while cooking the veggies.
- Remove bay leaf and add a splash of cream before serving.
- This soup is quite thick. For a thinner consistency add more beef broth or another tin of tomato soup.
Nutrition Facts : Calories 512.4, Fat 18.2, SaturatedFat 7.2, Cholesterol 110.9, Sodium 1461.9, Carbohydrate 45.6, Fiber 8.6, Sugar 14.2, Protein 41.7
MAIN COURSE SOUP
My cousin CrystalB has a recipe posted for this here as well and I assumed it was the same one I had. I noticed today that it wasn't, so here's my version. (I haven't made this in a while, so I'm guessing at the prep time and yield.)
Provided by Swan Valley Tammi
Categories Meat
Time 1h35m
Yield 12 cups
Number Of Ingredients 11
Steps:
- In soup pot, fry ground beef until browned. Add onion and celery and fry until soft.
- Add tomato juice, potatoes, salt, carrots, and water and simmer for one hour.
- Make a paste with flour and 1/2 cup milk. Stir into soup. Add remaining milk and heat through before serving.
Nutrition Facts : Calories 159.8, Fat 8.4, SaturatedFat 3.9, Cholesterol 35.7, Sodium 398.1, Carbohydrate 10.9, Fiber 0.8, Sugar 2.5, Protein 10.4
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