Hamburger Soup
This simple but hearty soup is quick and easy to make with ground beef and whatever vegetables you have on hand.
Equipment
- 1 Large Heavy bottomed stock pot or dutch oven
Ingredients
- 1 large onion, diced
- 4 stalks celery, diced
- 1 large carrot, shredded
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1 kg lean ground beef
- 1 28oz can, diced tomatoes
- 2 large potatoes, diced small (optional)
- 2 Tbsp tomato paste
- 1.5 -2 Litre beef broth (2L for more broth)1
- 1 Tbsp dried oregano
- 1 Tbsp kosher salt
- 1 tsp black pepper
- 2 Tbps Worcestershire
- 1.5 cups shredded brussel sprouts *or any veggie you like
- ¼ cup pearl barley (optional)
Instructions
- Saute the diced onion, celery and shredded carrot in the 2T olive oil for about 3 to 4 minutes until softened.
- Add the ground beef and season with salt and pepper, cook until no longer pink
- Add the minced garlic and cook until fragrant, stirring so it doesn't burn
- Add the broth, diced tomatoes, tomato paste, potatoes or pearl barley (if using), oregano and worcestershire, taste for seasoning and adjust if necessary. Cook for 10 minutes or until all of the veggies are fork tender.
- Add extra veggies at this time. I added 1.5 cups of shredded brussel sprouts this time, but you could add shredded cabbage, frozen mixed veggies, fresh green beans or any other veggie that you have on hand that would go well in soup (cauliflower, broccoli)
- Let the soup simmer for 20 minutes to cook the vegetables completely and let the flavors combine.
Notes
This soup is hearty and completely customizable to whatever vegetables you have on hand. If you don't like brussel sprouts, don't use them. You can add diced potatoes for even more bulk to the soup. I like to keep it pretty low carb, so I don't always put potatoes, but feel free to. Dice them small so they cook in the broth. Other vegetable suggestions, frozen mixed veggies, corn, peas, cabbage, diced squash, broccoli, mushrooms, asparagus, green beans.
However you make it, if you start with a good base, it will be flavorful no matter what veggies you use.
If you want it spicy you can substitute diced tomatoes with green chilies for the diced tomatoes (I use Rotel), or alternatively a tsp of red pepper flakes for some extra heat.