Hamburger Soup

By tschnet1

Ingredients

• 2-1/2 pounds Ground Chuck
• 1 whole Large Onion, Diced
• 2 stalks Celery, Diced
• 3 cloves Garlic, Minced
• 1 can (14.5 Ounce) Can Whole Tomatoes
• 3 cups Beef Stock Or Beef Broth, Plus More As Needed
• 1 whole Yellow Bell Pepper, Seeded And Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 1 whole Green Bell Pepper, Seeded And Diced
• 4 whole Carrots, Peeled And Sliced On The Diagonal
• 5 whole Red Potatoes, Cut Into Chunks
• 3 Tablespoons Tomato Paste
• 1/2 teaspoon Kosher Salt (more To Taste)
• 1/2 teaspoon Black Pepper, More To Taste
• 2 teaspoons Dried Parsley Flakes
• 1/2 teaspoon Ground Oregano
• 1/4 teaspoon Cayenne Pepper (more To Taste)

Preparation

Step 1

Throw the hamburger, onion, celery, and garlic in a large pot….

Then brown it over medium-high heat until the meat is totally cooked!

Now, this step is important: Remove the pot from the heat and drain off as much fat as humanly possible. The more fat you drain off, the less fat you’ll see later on the surface of the soup, the more palatable the soup will be, and the more your cardiologist will thank me.

Pour in the tomatoes along with the juice…

Next, for the liquid, add 4 cups of beef stock or beef broth. You can also add a cup or two of water if you want your soup to be more soupy (and less stewy), or you can add it toward the end of the cooking time once you assess the consistency.

Now it’s time to season it up! Add some kosher salt - start with just half a teaspoon at first. I can always add more later!

And, to make sure the soup eaters are awake, a little bit of cayenne pepper.

Now just stir it all together, return it to the stovetop…

And bring it to a boil!

Then reduce the heat to low, cover the pot, and let it simmer for 20 minutes or so, until the potatoes are firm but tender enough to eat.

Now it’s time to taste the soup and make any adjustments it needs: Add more salt if you wanna, a little more cayenne if it needs a little heat, a little more tomato paste if it needs more tang.

In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. 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 rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.

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 seasonings, adding more salt if needed.

I make the full soup recipe…Than freeze the rest in 2 cup servings….Also live in Virginia….

I so wish Ree’s comments had a like button! That’s a great strategy, Christy. My husband claims he doesn’t like jambalaya; I love it, and it’s easy to make, and you can use up leftovers. So, instead of making jambalaya, I make a dish I call “chicken and sausage with rice,” and he always wolfs it down. It’s all in the marketing!

I never thought to thicken it and call it stew… I can always take mine out as I like a broth type of soup…little thickener, some bread on the side…and I think I’ll make this soup… we have more chopped venison than I know what to do with.

I came home after a harrowing day and made myself this wonderful soup. It comforted me inside and out. So delicious! The only changes I made was to eliminate the cayenne as I can’t handle the heat and in the place of potatoes I put wagon wheel pasta. The day was finally over and my tummy had a smile to replace the worries of my day. Thanks you, perfect timing.

Perfect for today in “could it get any colder chicago.” I made your delish enchiladas yesterday– a big thanks from my family. I would love to make this soup if I can get to the store for broth… The one thing I don’t have!

So, instead of using 1 paper towel and tossing, ( in compost pile where it will decompose) use a cutting board and bowl that will have to be washed, using precious water,and energy to heat water to clean the items. Doesn’t sound logical to me!

So, using 1 paper towel and tossing into compost where it will decompose, is more environmentally safe than having to use precious water and heating it, using energy.. Doesn’t make sense to me, Dan!

Okay, i do the same thing except i use parchment paper, i collect peelings, and dump them in my chicken coop… Its okay ree, the fact you make pretty much make all homemade food a small convenience of a paper towel is not a big deal.

Sometimes I use macaroni or ditalini instead of potatoes (or in addition), but be careful because it absorbs so much liquid. I often make the pasta separately and serve the soup over it.

I do the same Shanna if I am not using potatoes. I always prepare my pasta in a separate pot. When the pasta is al dente, I just drain the pasta. I then return the pasta back to the cooking pot. I add some butter (I use yogurt butter) and stir. The heat from the pasta will melt the butter and help keep the pasta from sticky to each other. I will also add parsley flakes and a pinch of salt to flavor the pasta. At my house, you can spoon in the pasta in your empty bowl before for adding the soup. This will help keep the pasta shape. If you have any left-over pasta, just put it in the refrigerator. The next day just scoop out the amount of pasta you want into a bowl before adding the hot soup. This way, you will never have fat mushy pasta in one’s soup.

You could also just cook the stew without the pasta and throw in the pasta for the last 10-15 minutes. It will taste so nice cooked in the soup instead of plain water(just my opinion). I hope to make this soup soon.

Nothing like soup on a cold day!! And I am thinking about the wonderful hamburger I DIDN’T have yesterday because the freezing rain began just as we left church and chose to go directly home. We could make it Bacon Cheeseburger soup with crumbled bacon and cheddar cheese on top. Or Mushroom Swiss. Or Cowboy with a touch of fried onions and bbq sauce. Or….Okay….I’ll stop now.

PS- You’ve never seen a look of gratitude until you’ve poured some of that ground beef fat over a German Shepherd’s kibble.

This looks wonderful. I’ll make it tomorrow when it is cold here (relatively speaking) in No. Florida.

Yum! That soup looks SO delicious!! That’s another recipe of yours Ree, that is a ‘keeper’! Soup makes the frigid temps a great deal more tolerable! Have a snug, cozy, laughter and love filled day!

I have all of these ingredients in the house. This solves tonight’s dilemma as this is a recipe that is easy and will satisfy everyone in my family. Plus that bitter cold in OK is coming my way tonight into tomorrow. Sounds like soup,wine,fireplace tonight.

Looks wonderful! My recipe calls to add macaroni noodles! Love some noodles in soup!

I love hamburger soup and make it all the time! Mine is different every time I make it because I use what’s on hand. Onions, potatoes and garlic are a staple!!!

If you live in a house, you can start a compost pile to get rid of your vegetable and fruit scraps. A compost bin in very inexpensive as well. I have collected bags of leaves from neighbors so that I have plenty of dead material to mix in with the scraps. This will all help this spring when I do my little 4×8′ herb and vegetable garden.

I made two huge pots of soup yesterday and have already delivered a bunch to three people. A suggestion for everyone – boil your meat. I boil two packages of hamburger meat and two packages of hot Italian sausage that I removed from their casings together.

After they have cooked in the boiling water, I put them in a colander and rinse again. I rinse the pots as well and them put back on the stove. You will not notice any loss of flavor.

I am a hamburger soup lover also and make it several times a year. Try adding V8 juice to the mix….extra yumminess!

The temps here have been equivalent to -50C the last few days so soup is a marvelous idea!! I have made this soup for years…butI add some pot barley to it. It thickens the soup up nicely and it really sticks to your ribs and keeps you nice and warm. Here’s hoping for warmer weather real soon!

We made bread and cinnamon rolls to help heat the house. Today will be worse, got up to 14 below plus the wind chill and am thinking a cassserole is in order for dinner.

I make hamburger soup all the time. In fact I just made a big pot yesterday. I use veg-all canned vegetables in mine no salt added, onion, homemade tomato sauce beef broth or stock season to taste sometimes I add some cabbage to mine which adds a nice flavor and my Mom always adds a hand full of elbow macaroni to hers.

I add roasted green chiles to my hamburger soup. Yum! (And if you use lean grass-fed hamburger, no need to toss the fat, IMO)

Thanks for the inspiration! I’m about to get the remaining vegetables I need. I’m planning to make gluten-free corn bread to go with it. It’s getting cold here in Florida

I know this kind of negates (at least partiallly) the name of “Hamburger Soup”, but I think it would add a whole other level of yumminess if you subbed out half the hamburger for some pork sausage. It certainly kicks up P Dubs lasagna…why not the soup? I’m not much of a brothy soup eater, but this sounds (and looks) delish!!

I have a similar recipe – it’s what the church always makes for their rummage and pie sales. Funny that you made what we call church soup on a day when church was cancelled.

I make this soup except I add 1 10 oz can or Rotel tomates. It’s amazing.

My mom fixes the same soup. She uses her own canned tomatoes. She also adds corn and kidney beans to it, but no celery (we wouldn’t eat the celery as kids). She also adds a bit of molasses to sweeten it a bit. YUMMY.

Do you think I can brown the beef and then put everything into the slow cooker and let it simmer all day? I’m looking for ideas to come home to warm, yummy soup (because it’s -44 with the wind chill in Wisconsin today). Thanks for any help and advice you can give.

Oh Ree–I just love you and your sense of humor!! I’m in Florida, so although we are expecting a hard freeze tonight thankfully it won’t last long. I feel really bad for all you experiencing such horrific temperatures, snow and ice, but we all make choices–we deal with hurricanes :-(. Anyway—I love, love, love soup and this is definitely a keeper!! Thanks so much and please, please be careful and tell Marlboro man to do the same as I’m sure he and the cattle are “out in it”. Be safe, all!

This is an old family fave! One trick I learned from my grandmother is to add about half a cup of cold brewed coffee. It adds depth and richness. Guess I will brave the cold and get the ingredients for this today!!

I love this recipe. Will be making it today. I will hand to make 2 portions. One with meat and one without for me:-) I have to day even though I don’t eat meat but you make your meals look fabulous !!! You may transform me one day as your husband did to you! Haha anyways I’m if fun search if a kitchen aid! I can’t afford a new one do I will be searching ads for a used one. I loved how you make it look so easy in using one. I never thought to buy one and u cook. 5-7 days a week! Enjoy your day

I make something almost identical, but I make little meatballs of hamburger. Either way, delicious!

I love soup, especially when it’s cold. This one is a winner. Think I’ll make some cornbread to go with it

I love hamburger soup but always add cabbage because of nutritional benefits, but mostly because I love it!

Awwwwwwe…My favorite recipe except I add a 1/3 cup of Barley!!! I was reading that Barley has been around for thousands of years!!! It adds a bit more nutrition! Sticks to your ribs ; )

I have been making this for years and love it! Canned corn, any kind of beans, chickpeas etc. is also good to add. (Can of Green Chiles would be good). Anything you can think of actually….

Really love your show and seeing your family all together on the ranch. Your Hamburger Soup looks yummy and reminds me a little of the Italian Wedding Song soup which my friend makes with the ground beef and I would love that recipe as well…do you make that also?

I’ve been making this soup since I was a kid, but it’s called Autumn Soup. I don’t add peppers or cayenne though. It’s always been a favorite here. It came from an old Betty Crocker cookbook from the 60s’.

Definitely a soup-day, today, and Hamburger Soup really fills the bill (and the tummy!). There are many versions of this soup. I have my grandmother’s recipe from the 1950′s. Hers is close to Ree’s, as is my own version. I usually brown the meat first, then drain the fat. Then I add the onions, celery, etc. to the already cooked meat and cook on med. until the veg. are softened. Seems like you would drain off a lot of good flavor if you cook the two together. Also, using undiluted canned beef consommé seems to add a depth of beefy richness that regular beef broth doesn’t impart. As far as the veggies…classic potatoes, carrots, frozen mixed veg., any leftover peas, beans, etc. go in. Always canned tomatoes, and the secret ingredient of concentrated tomato product! My choice is a healthy squeeze of ketchup!! Really a savory flavor-enhancer! Also, gotta splash in Worcestershire sauce!

Add just enough water to make it soup, and let ‘er simmer all afternoon! (Sometimes I add pasta, etc.) As my Czechoslovakian grandma would say, “soup’s on”!

Your hamburger soup looks similar to what I do, except, if I have it, I add some V8 juice. It gives it a good depth of flavor.

Yum! Seeing this soup brought back wonderful memories of a soup my Nana used to make which is very similar to yours. She added Barley instead of potatoes to the recipe. I know what I’m making for dinner tonight!

My mom used to make this soup but her’s had cabbage in it. It was delicious! I’m going to have to make me a pot of this now.

My family has made this soup for years with some variation. My Mama used to make this and my daughter-in-law used cabbage in hers. I think on a cold, no church, no travel day, you use what you have on hand. This soup tastes so good. I cannot put enough garlic in my soup.

Love your recipes and this looks great for a cold winter day! Your dishes are beautiful and make the soup look even more wonderful! Would love to know the brand??

I have been making Hamburger Soup for YEARS, but never used fresh veggies. Could be we were usually making it in the winter when a lot of the veg looks a little blah. Yours looks fabulous though, and I am going to have to give it a try. Maybe add zucchini and mushrooms? It’s great to see that I’m not the only one who starts with beef broth instead of water as well. I always told my mom that it was because I couldn’t wait to get to the yummies and using water took too long!

thank you for this recipe, I’m going to make it tonight. thanks for all you do.

I never made hamburger soup that tasted good until my dear aunt, who I did not meet until a few years before she died, told me how she made hers. There are so many ways to make it, yours looks good, but hers was great!

About the only thing that makes it better is this: After meat and mire poix are browned and ready, remove them from the pot and set in a multiple paper towel lined bowl . Drain off all the fat like Ree said , just pour it all out.

Then, add the tomato paste. Caramelize it in the pot, stirring until it reaches a darker, even thicker paste. Deglaze with water or broth and add meat, veges etc. all back in.

Because of the caramelized tomato paste I’ll also add a bit of honey to give the broth even more layers of depth and taste.

Towards the end of cooking I’ll also add either some lemon juice or red wine vinegar for one more flavor punch.

Made a vegan style of this soup (we call it garbage soup because I freeze every little bit of veggies left and then add everything to my soup pot). But this time I also had 3/4 bottle of Bloody Mary Mix left from the holidays so I threw that in too. Spicy and yummy.

I am going to go make this now! It looks so good! We’re in a blizzard here in Indiana, -40 with the wind chill. This soup will hit the spot.

I’m missing several ingredients, but I’m going to wing it and make something similar. You have inspired me. I used to make soup all of them time, but have gotten away from it. We are at -50 wind chill today, so I think it’s the perfect day for soup!

My mom always made a hamburger stew. We have always butchered home grown beef, so it is pretty lean. My mom always covered the package of hamburger with a little water and let it boil. While it was cooking, she chopped up potatoes, onion, carrots, celery and cabbage. She then broke up the hamburger and added the chopped ingredients, plus a can of corn, green beans and a can of tomato sauce. YUM..this is still one of my favorite soups!

Love your posts. This soup looks great but I must tell you how I skip the “drain the meat well” step. This isn’t likely to appeal to a cattle rancher wife, but, from the wife of a deer hunter, there is no grease to drain off with deer (venison) burger. It makes a wonderful soup. ;o)

This was something my Mom made all the time. Minor differences were no peppers, and she would add chopped up cabbage. Yum!

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