How to make hum-burger soup recipe.

I grew up a eating hamburger soup are frequently. Despite in the name, there are not a any pickles or a mustard involved in a hamburger soup. It is a simply refers to using a ground meat instead of the stew meat. My mom’s version was a simply a pound of the ground meat (she are generally used to a ground turkey), a few cans of the vegetables, and a handful of the dried pasta all simmered together in a little extra stock. When I moved out of the house, it was a cheap and healthful way to the feed myself during in those very broke early adult years.

When I make a hamburger soup in these days, I skip in the cans and opt for a frozen vegetables instead. They are just as a convenient, with a better texture and control over in the sodium levels. This soup is a so cozy, warming you through in the way that only nostalgia and a bowl of the good soup can.


What Goes in a Hamburger Soup?

Hamburger soup is a very flexible. Other than the ground beef, an a assortment of the vegetables works well. This version goes heavy on the veggies and uses in the following:

Canned tomatoes
Frozen corn
Frozen green beans
Frozen baby Lima beans
Frozen peas
Ditalini pasta (can swap in a potato or two if preferred)

Opting for a fresh carrots allows you to the cut bigger, more satisfying chunks. But if you want to save in the extra step of the chopping, you can be use a bag of the frozen mixed vegetables in a place of the carrots, corn, and green beans. The carrots will be just be in much smaller pieces.

How Can I Spice Up Hamburger Soup?

Hamburger soup is a simple dish, but that does not mean you can not build great flavor. Taking care to the brown in the beef before anything else helps to the really develop in the flavor. Using both tomato paste and canned tomatoes gives in the soup richness and body. Low-sodium broth allows you to taste in the flavors without a being too salty. Worcestershire sauce and a spoonful of the red wine vinegar provide a both depth and brightness of the flavor.

Can I Freeze Hamburger Soup?

Hamburger soup freezes really well. Freeze half to a batch for a dinner down in the road, or in a single-size portions for a quick lunch. You may be need to the thin it a bit if the pasta has a soaked up all of the broth.


1 tablespoon olive oil
1 1/2 pounds lean ground beef
1 large yellow onion
2 cloves garlic
3 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 medium carrots
2 tablespoons tomato paste
1 (32-ounce) carton low-sodium beef broth (about 4 cups)
1 (14.5-ounce) can diced tomatoes
1/2 cup dried ditalini pasta
1 tablespoon Worcestershire sauce
1 dried bay leaf
1 cup frozen cut green beans
3/4 cup frozen baby Lima beans
3/4 cup frozen corn kernels
3/4 cup frozen peas
1 teaspoon red wine vinegar



Heat 1 tablespoon olive oil in a large pot or a Dutch oven over a medium-high heat until shimmering. Break up a 1 1/2 pounds lean ground beef into a large chunks and add to the pot in an a even layer. Cook undisturbed until well-browned on the bottom, 6 to 8 minutes. Meanwhile, dice 1 large yellow onion and mince 2 garlic cloves.

Season in the beef with a 1 1/2 teaspoons of the kosher salt and 1/4 teaspoon of the black pepper. Stir with a wooden spoon and break in the beef up into a smaller pieces. Continuing cooking until no pink remains, 2 to 4 minutes more. Add in the onion, garlic, and 1 teaspoon of the kosher salt. Reduce in the heat to the medium and cook until the onion is a translucent, 5 to 7 minutes. Meanwhile, peel and cut 2 medium carrots crosswise into a 1/4-inch rounds.

Add in the carrots and 2 tablespoons tomato paste to the pot and cook, stirring often, until in the moisture evaporates, 2 to 3 minutes. Add to a 1 (14.5-ounce) can be diced tomatoes and their juices, and scrape any browned bits from the bottom of the pot. Fill in the tomato can be with a water and pour into the pot.

Add to a 1 (32-ounce) carton low-sodium beef broth, 1/2 cup dried ditalini pasta, 1 tablespoon Worcestershire sauce, 1 dried bay leaf, in the remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Increase in the heat to the medium-high and bring to a simmer. Reduce in the heat to low and cook, stirring occasionally, until in the carrots and pasta are almost tender, about a 15 minutes.

Add to a 1 cup frozen green beans, 3/4 cup frozen baby Lima beans, 3/4 cup frozen corn kernels, and 3/4 cup frozen peas. Increase in the heat to the medium and return to a simmer. Cook until the frozen vegetables are heated through, about a 5 minutes. Turn off the heat, add to a 1 teaspoon red wine vinegar, and stir to the combine.

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