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Cozy Hamburger Soup

4 comments |


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Okay, please tell me that you also grew up eating hamburger soup?? My grandma made, my mom made it, and now I make it. It's really a go-to recipe at our house because it's just so easy and fast to make. Perfect for a quick after school dinner, or any fall/winter day where you feel like having something rich and hearty. All the ingredients are super basic, and it's so dang tasty - especially served with a piece of buttered bread (or buttered keto bun for me now). 

I'm pretty sure the original recipe came from the little cookbooks the ladies from the Legion put together every year for a fundraiser. This version is a bit healthier, but just as hearty and nostalgic. I use tomato paste and diced tomatoes in place of tomato soup, and a mix of sweet potato and regular white potato in place of the pasta noodles that are usually added. You can absolutely still put some type of pasta noodle if you prefer, just cook it separately or else it will absorb all the broth. Cooked rice is also a good add in!  

I like using lean ground beef for this recipe. If you're using regular ground beef, make sure you drain some of the fat off.  Doing so makes sure that you don't get a bunch of oil floating to the top of your soup! Last thing I'll mention is that the soup will thicken when it cools in the fridge, simply add more water or beef broth when you're reheating! 

Enjoy! 

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Cozy Hamburger Soup

Serves 6-8

Ingredients

  • 1 pound lean ground beef
  • 1 small yellow onion, finely diced
  • 4 garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 2 celery ribs, diced
  • 1 small white potato, cubed (about 1 cup)
  • 1 small sweet potato, peeled and cubed (about 1 cup diced)
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 3 tablespoons tomato paste
  • 1-28oz can diced tomatoes, undrained
  • 4 cups beef broth
  • 2 bay leaves
  • Salt and black pepper, to taste
  • Fresh chopped parsley, for serving (optional)

 

Method

  1. In a large pot over medium-high heat, cook the ground beef, breaking it up into small pieces with a wooden spoon, until browned. Drain the excess fat if necessary. Add the onion and garlic, and cook, stirring, until softened and translucent, 3-5 minutes.
  2. Add the carrots, celery, potatoes, thyme, oregano, parsley, tomato paste, diced tomatoes, beef broth and bay leaves. Stir together, and bring the soup to a boil. Reduce the heat and gently simmer until veggies are softened, about 30 minutes minimum. The longer the soup simmers, the richer it will be in flavour. Remove the bay leaves, and season with salt and pepper to taste.

 

Note: because of the starch in the potatoes, the soup thickens. Simply add more beef broth to thin it out to your liking when reheating.

4 comments


  • Michelle Schie |

    I made this to have for lunches this week. I didn’t have any canned tomatoes, Also my guys don’t like the tomatoes, so I just put some extra tomato paste and a little honey. it’s Rich and so amazing , I love it Thank you so much. trying to get back to whole foods.


  • Hailey Hirsch |

    I was wondering how one would go about using a crockpot or instant pot for this recipe. Thanks!


  • Elizabeth Bauer |

    I made this for my family for dinner tonight and it was delicious! I didn’t have oregano or thyme so I added two tablespoons of Za’atar seasoning, a heaping spoonful of ghee and some soy sauce to deepen the flavor. This will be a repeat recipe for sure! Thank you!


  • Dianne |

    Being originally from NL, I never heard of this soup. I moved to NS 7 years ago and was introduced by my boyfriends family. It is now one of my favorite soups to make! We add shredded cabbage to ours! So cozy and perfect for fall & winter! :)


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