Hamburger Soup Recipe

Ground beef: Provides the rich, meaty base for the soup.

Onion: Adds a sweet and savory flavor to the soup.

Carrots: Contributes a subtle sweetness and vibrant color.

Celery: Adds a slight crunch and aromatic flavor.

Garlic: Enhances the overall flavor with its pungent taste.

Beef broth: Forms the savory liquid base of the soup.

Diced tomatoes: Adds acidity and depth to the broth.

Corn: Provides a touch of sweetness and texture.

Green beans: Adds a fresh, crisp element to the soup.

Basil: Infuses the soup with a hint of herbal flavor.

Oregano: Adds a warm, earthy taste.

Salt: Enhances all the flavors in the soup.

Pepper: Adds a bit of heat and depth.

When browning the ground beef, ensure you do not overcrowd the pot. Overcrowding can cause the meat to steam rather than brown, which affects the flavor. Cook the beef in batches if necessary to achieve a nice, even browning. This step is crucial for developing a rich, deep flavor base for your hamburger soup.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor.

• ground beef - Substitute with lentils: Lentils offer a plant-based protein alternative and a hearty texture.

• chopped onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor.

• chopped onion - Substitute with leeks: Leeks offer a subtle onion flavor and add a different texture.

• chopped carrots - Substitute with parsnips: Parsnips have a similar texture but a slightly sweeter and nuttier flavor.

• chopped celery - Substitute with fennel: Fennel adds a slight anise flavor and a similar crunch.

• minced garlic - Substitute with garlic powder: Garlic powder provides a similar flavor in a more convenient form.

• beef broth - Substitute with chicken broth: Chicken broth is a lighter option that still adds depth of flavor.

• beef broth - Substitute with vegetable broth: Vegetable broth is a great vegetarian option that adds a rich flavor.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar flavor and consistency.

• frozen corn - Substitute with canned corn: Canned corn is a convenient alternative with a similar taste and texture.

• frozen green beans - Substitute with fresh green beans: Fresh green beans offer a crisper texture and fresh flavor.

• dried basil - Substitute with fresh basil: Fresh basil provides a more vibrant and aromatic flavor.

• dried oregano - Substitute with fresh oregano: Fresh oregano offers a more intense and aromatic flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick along with the peppery flavor.

• Allow the hamburger soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup.
• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.
• Label each container with the date and contents. This ensures you know exactly what’s inside and when it was made.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. This keeps the vegetables and ground beef fresh and flavorful.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without losing its quality.
• When ready to eat, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the texture of the carrots, celery, and green beans.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until it’s heated through. Alternatively, you can use a microwave, heating in short intervals and stirring in between to ensure even heating.
• If the soup appears too thick after reheating, add a splash of beef broth or water to reach your desired consistency.
• Taste and adjust the seasoning with salt and pepper if needed, as flavors can sometimes mellow during storage.

• Stovetop Method:

  1. Pour the hamburger soup into a saucepan.
  2. Heat over medium heat, stirring occasionally.
  3. Once the soup reaches a gentle simmer, continue to heat for an additional 5-7 minutes until thoroughly warmed.
  4. Adjust seasoning with salt and pepper if needed.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes.
  4. Stir the soup and continue heating in 1-minute intervals until hot, stirring between each interval.
  5. Let it sit for a minute before serving to ensure even heat distribution.

• Slow Cooker Method:

  1. Pour the leftover soup into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Cover and heat for 1-2 hours, stirring occasionally, until the soup is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish.
  3. Cover the dish with aluminum foil.
  4. Heat in the oven for about 20-30 minutes, or until the soup is hot.
  5. Stir halfway through the heating process to ensure even warming.

• Large pot: Used for browning the ground beef and cooking the soup. It needs to be large enough to hold all the ingredients.

• Wooden spoon: Ideal for stirring the ground beef and vegetables without scratching the pot.

• Cutting board: Provides a safe and clean surface for chopping the onions, carrots, celery, and mincing the garlic.

• Chef's knife: Essential for chopping the vegetables and mincing the garlic efficiently.

• Measuring cups: Used to measure out the chopped vegetables, beef broth, and frozen corn and green beans accurately.

• Can opener: Necessary for opening the can of diced tomatoes.

• Colander: Useful for draining any excess fat from the browned ground beef.

• Ladle: Perfect for serving the hot soup into bowls.

Pre-chop vegetables: Chop the onion, carrots, and celery in advance and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing it yourself.

Opt for pre-made broth: Use store-bought beef broth to cut down on preparation time.

Frozen vegetables: Utilize frozen corn and frozen green beans to skip washing and chopping.

Batch cooking: Double the recipe and freeze half for a quick meal later.