Soup Made With Hamburger

Ever stare into your fridge, feeling a deep, existential dread about what to cook? You’re hungry, but the thought of a culinary marathon makes you want to just order pizza… again. Well, my friend, today we’re tackling that problem with a recipe so comforting, so easy, it’s practically a warm hug in a bowl: Hamburger Soup! Get ready for some seriously satisfying slurping.

Why This Recipe is Awesome

Why should you even bother with this glorious creation, you ask? Because it’s basically the culinary equivalent of putting on your favorite sweatpants after a long day. It’s hearty, it’s humble, and it uses up that ground beef you probably have lurking in your freezer, daring you to make something exciting with it. Plus, it’s pretty much idiot-proof – even I, a person who once set off a smoke detector with toast, can nail this. It’s perfect for chilly evenings, lazy Sundays, or any time you need a bowl of pure, unadulterated comfort without a Michelin star chef degree.

Ingredients You’ll Need

• Ground Beef (1 lb): The star of our show! Leaner is better, unless you love skimming grease, you wild child.
• Onion (1, medium): Chopped. It’s the flavor base, don’t skip it, even if it makes you cry a little.
• Garlic (2-3 cloves): Minced. Because everything is better with garlic, fight me.
• Canned Diced Tomatoes (1 can, 14.5 oz): Undrained. They bring the tangy party.
• Beef Broth (6 cups): Or vegetable broth if that’s what you’ve got. The liquid gold!
• Potatoes (2-3, medium): Diced. Russets or Yukon Golds work great. They soak up all the yummy flavors.
• Carrots (2, medium): Sliced or diced. For a pop of color and a touch of sweetness.
• Celery (2 stalks): Sliced. Adds that classic soup-y goodness.
• Mixed Vegetables (1 cup, frozen): Peas, corn, green beans – whatever medley makes your heart sing. Or if you’re feeling fancy, fresh stuff.
• Tomato Paste (2 tbsp): The secret weapon for extra depth. Don’t underestimate it.
• Worcestershire Sauce (1 tsp): Pronounce it however you want, just add it. Trust me.
• Dried Italian Seasoning (1 tsp): Or oregano, or thyme. Your choice, spice master.
• Salt & Pepper: To taste. Because bland food is a tragedy.
• Optional Garnish: Fresh parsley, a dollop of sour cream, or shredded cheese. Live a little!

Step-by-Step Instructions

1. Brown Your Beef: Grab a big pot or Dutch oven (the bigger the better for soup, IMO). Brown your ground beef over medium-high heat, breaking it up as you go. Once it’s no longer pink, drain off any excess fat. Don’t skip draining! Nobody wants a greasy soup.
2. Aromatic Awesomeness: Toss in your chopped onion and cook until it’s soft and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Mmm, smell that? That’s happiness simmering.
3. Build the Flavor Base: Stir in the tomato paste and cook for 1-2 minutes, letting it get a little darker. This really deepens the flavor. Now, pour in the diced tomatoes (undrained!), beef broth, Worcestershire sauce, and Italian seasoning. Give it a good stir.
4. Veggie Time!: Add your diced potatoes, carrots, and celery to the pot. Bring the whole thing to a boil, then reduce the heat to a simmer, cover, and let it cook for about 15-20 minutes, or until the veggies are tender-crisp.
5. Finishing Touch: Stir in your frozen mixed vegetables. Continue to simmer for another 5-10 minutes, just until everything is heated through and the flavors have married beautifully.
6. Taste Test & Serve: Taste your masterpiece! Season with salt and pepper as needed. Ladle into bowls, garnish with whatever makes you happy, and enjoy your triumph.

Common Mistakes to Avoid

• Not Draining the Beef Fat: Seriously, don’t do it. Your soup will be a slick, unappetizing mess. Take the extra minute, your taste buds will thank you.
• Forgetting the Tomato Paste Step: That little bit of cooking the tomato paste before adding liquids? It’s crucial for depth. Don’t just dump it in raw, you’re missing out on flavor magic.
• Underseasoning: Bland soup is sad soup. Taste as you go! Add a little more salt, a crack of pepper, maybe even a pinch more Italian seasoning. Be brave with your spices!
• Overcooking the Veggies: Nobody wants mushy carrots. Keep an eye on them. You want them tender, but still with a little bite.
• Skipping the Garlic and Onion: These aren’t optional, my friend. They are the backbone of flavor. Unless you’re allergic, put them in!

Alternatives & Substitutions

• Meat: No ground beef? Ground turkey, sausage, or even leftover shredded beef could work in a pinch. But let’s be real, it’s called “hamburger soup” for a reason.
• Broth: Beef broth is king here, but vegetable or chicken broth will absolutely do the trick. You might lose a smidge of beefy oomph, but it’ll still be delicious.
• Veggies: Get wild! Bell peppers, zucchini, green beans, cabbage – whatever you have rolling around in your crisper drawer. This soup is super forgiving. Just remember harder veggies need more cooking time.
• Pasta/Grains: Want to make it even heartier? Toss in some elbow macaroni, ditalini, or even a handful of rice (cook separately or add early to the soup if you want it to absorb broth) during the last 10-15 minutes of simmering.
• Spicy Kick: A pinch of red pepper flakes or a dash of hot sauce will take it up a notch if you like a little heat!

FAQ (Frequently Asked Questions)

• Can I make this ahead of time? Absolutely! In fact, it often tastes even better the next day as the flavors meld. Just reheat gently.
• How long does it last in the fridge? About 3-4 days in an airtight container. If it lasts that long, you’re doing something wrong (i.e., not eating enough of it).
• Can I freeze hamburger soup? Heck yeah! It freezes beautifully for up to 2-3 months. Just thaw overnight in the fridge and reheat. If you added pasta, it might get a bit mushy after freezing and reheating, FYI.
• My soup is too thick/thin. Help! Too thick? Add a splash more broth or water. Too thin? Simmer uncovered for a bit longer to reduce, or mix 1 tbsp cornstarch with 1 tbsp cold water, then stir into the simmering soup and cook until thickened.
• Is this a healthy soup? Well, it’s packed with veggies and protein, so yes! It’s a much better choice than, say, a quadruple cheeseburger and fries. Everything in moderation, right?
• Can I use fresh tomatoes instead of canned? You bet! You’d probably need about 2-3 large fresh tomatoes, chopped. Just know they might break down differently and the flavor won’t be as concentrated as canned.

Final Thoughts

And there you have it, my friend! A bowl of pure, unpretentious comfort, made with your own two hands. You’ve conquered the kitchen, tamed the ground beef, and now you have a delicious, soul-warming meal to show for it. So go ahead, pat yourself on the back. You’ve earned it. Now go impress someone – or just yourself, because that’s important too – with your new culinary skills. Enjoy every glorious spoonful!