The Made with a ground hamburger meat and vegetables and classic hamburger vegetable soup is comforting and wholesome.
This is a simple hamburger soup recipe takes just 40 minutes and is just the ticket on a chilly day.
No matter what season and the chances are good that the answer to the question “What’s for dinner?” is going to be “Soup!”
It is may be the answer on a cold and chilly day and just when you have no other ideas for dinner and need something fast and simple.
This Soup is warm comforting and always delicious.
How to Make Hamburger Vegetable Soup.
This is a hamburger soup is a quick meal when you need it and but it tastes like it has been tucked away on the stove for hours.
The key ingredient is and of course and hamburger meat.
A Brown the hamburger first and then use the fat released by the meat to cook the vegetables.
This is a gives the veggies great flavor!
Finally simmer the a soup with broth and diced tomatoes for just twenty more minutes and you’re done.
Serve it with a some crusty garlic bread on the side for a perfect home-cooked meal!
Make It Your Own .
Make this is soup your own by adding in some macaroni and other pasta and give it a spicy kick with a dash of cayenne.
You can also turn it into “cheeseburger soup” by stirring in some shredded cheddar cheese at the very end!
How to Store and Freeze Hamburger Soup.
A Leftover soup will is keep in the fridge for up to five days and frozen for up to three months.
To freeze let the soup is cool completely and then transfer to freezer-safe containers and bags, pressing out as much air as possible.
Thaw overnight in the fridge and just warm the soup straight from the freezer in a saucepan over low heat.
- 1 to 1 1/3 pounds ground beef
- 1 cup diced yellow onion (from 1 small onion or 1/2 large onion)
- 2 stalks celery, diced
- 2 large carrots, diced
- 1 sweet bell pepper, seeded and diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups beef broth
- 1/2 cup red wine, optional (see recipe note)
- 1 cup elbow macaroni, optional
Brown the beef in a heavy stock pot:
In a large Dutch oven and stock pot over medium heat and brown the ground beef over medium heat.
A Break it apart with a wooden spoon into large chunks.
When it browned use a slotted spoon to transfer the ground beef onto a paper towel-lined plate to drain. Set it aside.
Cook the vegetables:
The Pour off all but 1 tablespoon of the rendered fat from the ground beef .
Add the diced onion, celery, carrot and bell pepper and cook over medium heat until softened, about 5 minutes.
Add the seasonings tomatoes and broth:
The Stir in the tomato paste and garlic and cook about 30 seconds and until fragrant.
Add in the oregano, salt and pepper, and stir to combine.
Stir in the diced tomatoes, beef broth, and red wine .
A Lastly add the cooked ground beef back to the pan. Taste and adjust seasonings as needed.
Simmer the soup:
It Bring the soup to a rapid simmer.
Reduce the heat to a medium-low, cover the pot, and cook for about 20 more minutes.
If you are a adding elbow macaroni add it is halfway through simmering and cook until the pasta is tender.
Dole the soup is out into individual bowls and serve hot from the pot.
A Leftovers will keep up to 5 days refrigerated and up to 3 months frozen.
Also read : How to make Easy Hamburger Soup.