Hamburger Soup
Hello! Yesterday was really cold. My Man had worked outside quite a bit, fixing my truck up for me. He got the tire fixed and changed the oil. He took it into town and got it filled up with gas and put some HEET in the tank. Now my baby is ready for me to start driving her again!
I decided that we could all use a warm up, so I made hamburger soup. My mom used to make this when I was growing up, so it always reminds me of her.
I threw in as many vegetables as I could find. Some canned, some frozen and some fresh. I love this recipe because you can use whatever vegetables you want and have on hand.
Here’s what you’ll need:
1 1/2 – 2 lbs ground beef
1 large onion (diced)
1 red bell pepper (diced)
1 green bell pepper (diced)
2 celery stalks (diced)
3 large potatoes (cut into cubes)
4 cloves garlic (minced)
1 can Rotel tomatoes (undrained)
14.5 oz can petite diced tomatoes (undrained)
2 cans tomato paste
1 lb bag fresh frozen mixed vegetables (carrots,corn, green beans and peas)
3 cups beef broth
1/2 tsp salt (more to taste)
1/2 tsp McCormick California Style Garlic Pepper (more to taste)
1/2 TBSP dried minced onion
2 tsp dried parsley
1/2 tsp oregano
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
Ok. Let’s do this!
In a large pot or Dutch oven (I used my Cravings by Chrissy Teigen 5 quart everyday pan), brown hamburger meat with garlic, onion and celery over medium high heat. Sprinkle with a little salt and pepper.
When meat is completely browned, drain off as much fat as you can.
Add in the rest of your vegetables and stir to combine.
Next, add the beef stock, tomato paste and seasonings. Stir everything together and bring to a boil.
Give it a taste to see if you need any extra seasoning.
Reduce the heat so that the soup continues to simmer.
Cover the pot and let soup simmer for at least 20 minutes, until potatoes are soft.
If the soup is thicker than you’d like, simply splash in some beef broth, tomato juice or water.
Serve hot! We usually have grilled cheese sandwiches with it, but I made grilled-cheese-dippers instead yesterday.
You can make this ahead of time and store in the refrigerator for up to 3 days. It always seems to taste even better the next day, so it makes great leftovers! If it is overly thick when reheating, just add a little water to thin to your liking.
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Thanks for stopping by!
Hamburger Soup
Ingredients
- 1 1/2 – 2 lbs ground beef
- 1 large onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 large potatoes cut into cubes
- 4 cloves garlic minced
- 1 can Rotel tomatoes undrained
- 14.5 oz can petite diced tomatoes undrained
- 2 cans tomato paste
- 1 lb bag fresh frozen mixed vegetables carrots,corn, green beans and peas
- 3 cups beef broth
- 1/2 tsp salt more to taste
- 1/2 tsp McCormick California Style Garlic Pepper more to taste
- 1/2 TBSP dried minced onion
- 2 tsp dried parsley
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
Instructions
- In a large pot or Dutch oven, brown hamburger meat with garlic, onion and celery over medium high heat. Sprinkle with a little salt and pepper.
- When meat is completely browned, drain off as much fat as you can.
- Add in the rest of your vegetables and stir to combine.
- Next, add the beef stock, tomato paste and seasonings. Stir everything together and bring to a boil.
- Give it a taste to see if you need any extra seasoning.
- Reduce the heat so that the soup continues to simmer.
- Cover the pot and let soup simmer for at least 20 minutes, until potatoes are soft.
- If the soup is thicker than you’d like, simply splash in some beef broth, tomato juice or water.
- Serve hot!