HAMBURGER SOUP
Hamburgers soup is an easy to make and delicious soup made with lean ground beef, veggies, and a richly flavored broth. It's inexpensive to make and reheats beautifully.
Provided by Kristen Stevens
Categories Soup
Time 40m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook for about 5 minutes, until the onion is golden. Add the carrots and celery and cook for 3 minutes more.
- Add the ground beef and cook for about 8 minutes, until it is crumbly and no longer pink.
- Push the beef to the side of the pot and add the tomato paste. Let it cook for 2-3 minutes, until it is sweet-smelling.
- Add the beef broth, diced tomatoes, Italian seasoning, and potatoes and bring the pot to a boil. Reduce the heat and simmer, uncovered, for 15 minutes, or until the potatoes are soft.
- If using, add the peas and corn to the pot then season to taste with salt and pepper.
Nutrition Facts : ServingSize 1 cup, Calories 293 kcal, Sugar 5 g, Sodium 1183 mg, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 23 g, Fiber 4 g, Protein 30 g, Cholesterol 70 mg, UnsaturatedFat 5 g
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!
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
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