Here’s a winter comfort soup that’s easy to make, super delicious, and doesn’t require a lot of special techniques. This hamburger soup is rich and gets tastier when made early in the day to simmer, which is a great plus for our busy family.
This recipe is for a large family, but it isn’t hard to reduce the size amount because there’s really nothing to making it! I used 3lbs of hamburger meat. I added fresh vegetables and store-bought beef broth. I was surprised when it only needed 1 1/2 quarts of beef broth.
Easy Prep But With Love
I always tell the girls that when you make food with ‘love’ the recipe comes out better. What I mean is take the time to prep – it doesn’t have to be hard, but if I threw all the ingredients at once into a pot and covered it with broth, I don’t think it would be as tasty. I used a dutch oven for my hamburger soup – if you’re a dutch oven lover, you’ll know what I mean when I say, prep is so much fun in a dutch oven, ooh la la!
Ingredients for Hamburger Soup
To make my chopping easy, I use a Brieftons vegetable chopper. Here’s a link to their site. I’m not an affiliate, just a user! If you research that, you won’t be sorry. I make large amounts of almost everything so it’s very worth it. And FAST. I used a 7qt. dutch oven for this recipe, it was fairly full!
First, cook up your hamburger in a dutch oven if you have one. Drain the hamburger if desired. Transfer to a bowl.
Next, add four cubed potatoes. I did a quick saute, over medium heat, with minced garlic, garlic-flavored olive oil, pepper, and a scoop of chicken broth base. My potatoes were frying up nicely so I added a bit of red wine to keep things moving.
Add six chopped carrots, eight chopped stalks of celery, and a large and medium chopped onion. On top of this, I added granulated onion, Italian seasoning, a bit of thyme, ground rosemary, salt, and then heated a bit more. I also added some more red wine, maybe a 1/2 cup. The wine got the rest of any bits of brown yummy scrapings from the bottom of the pan.
Add the cooked hamburger, 2 cans of drained, cut green beans, and 2 cans of diced tomatoes. Stir a bit more and heat for a few minutes. At this point, I had a lot of juice forming and added 1 quart of beef broth. Add some Worcestershire sauce and a bit more red wine (if desired). Let simmer for a few hours. During the last 45 minutes, add more broth if needed. I added another 1/2 – 1 quart.
Top with shredded Parmesan and Romano cheese and enjoy with hot crusty french bread! Enjoy!
- 2 1/2 lbs ground hamburger
- 4 cubed potatoes
- 3 cloves garlic, minced
- 4 Tbsp. olive oil (or garlic olive oil)
- 1 tsp. ground pepper
- 1 Tbsp. concentrated chicken base
- 3/4 c. red wine (divided) 1/4 c., 1/2 c.
- 6 carrots, cubed
- 8 celery stalks, cubed
- 1 large onion, chopped
- 1 medium onion, chopped
- 1 Tbsp. granulated onion
- 1/2 Tbsp. Italian seasoning
- 1 tsp. thyme
- 1 tsp. ground rosemary
- 1 Tbsp. sea salt (add more later if necessary)
- 2 - 15 oz. cans cut green beans
- 2 - 15 oz. cans diced tomatoes
- 1-2 qt. beef broth
- 1 Tbsp. Worcestershire
- I used a 7qt dutch oven, on the stovetop.
- Cook your hamburger in a dutch oven if you have one. Drain the hamburger if desired. Transfer to a bowl.
- Next, add potatoes, and quick saute, over medium heat, with minced garlic, garlic-flavored olive oil, pepper, and chicken broth base.
- Add carrots, celery, and onions. Stir and add granulated onion, Italian seasoning, thyme, rosemary, salt, and 1/2 c. wine to scrape up the brown bits.
- Add the cooked hamburger, cut green beans, and diced tomatoes. Stir a bit more and heat for a few minutes. At this point, I had a lot of juice forming and added 1 quart of beef broth. Add some Worcestershire sauce and a 1/4 c. additional red wine (if desired).
- Let simmer for a few hours. During the last 45 minutes, add more broth if needed. I added another 1/2 - 1 quart.
- Heat additional time and serve with french bread and parmesan cheese.