Hearty Hamburger Soup II: A Flavorful and Easy Weeknight Meal
Hamburger soup is a classic comfort food, and this recipe for Hamburger Soup II takes it to the next level. It’s a hearty, flavorful, and incredibly easy meal to prepare, perfect for busy weeknights or cozy weekends. This version builds on the traditional recipe by incorporating a richer broth and a wider variety of vegetables, resulting in a truly satisfying and nutritious soup.
## Why You’ll Love This Hamburger Soup II Recipe
* **Easy to Make:** This recipe requires minimal effort and uses simple ingredients you likely already have in your pantry.
* **Flavorful:** The combination of browned ground beef, savory broth, and fresh vegetables creates a complex and delicious flavor profile.
* **Hearty and Filling:** This soup is packed with protein and vegetables, making it a complete and satisfying meal.
* **Versatile:** You can easily customize this recipe to your liking by adding your favorite vegetables or spices.
* **Budget-Friendly:** Hamburger soup is an economical way to feed a crowd.
* **Great for Meal Prep:** This soup tastes even better the next day, making it perfect for meal prepping.
* **Freezes Well:** Leftovers can be easily frozen for future meals.
## Ingredients You’ll Need
* **Ground Beef:** 1 pound of ground beef (80/20 or 90/10 lean ground beef works well).
* **Onion:** 1 medium yellow onion, chopped.
* **Garlic:** 2 cloves garlic, minced.
* **Carrots:** 2 medium carrots, peeled and diced.
* **Celery:** 2 stalks celery, diced.
* **Potatoes:** 2 medium russet potatoes, peeled and diced. Yukon gold or red potatoes can also be used.
* **Canned Diced Tomatoes:** 1 (28-ounce) can of diced tomatoes, undrained.
* **Tomato Paste:** 2 tablespoons tomato paste.
* **Beef Broth:** 6 cups beef broth (low sodium is recommended).
* **Italian Seasoning:** 1 teaspoon Italian seasoning.
* **Bay Leaf:** 1 bay leaf.
* **Worcestershire Sauce:** 1 tablespoon Worcestershire sauce.
* **Frozen Corn:** 1 cup frozen corn.
* **Frozen Green Beans:** 1 cup frozen green beans.
* **Salt and Pepper:** To taste.
* **Olive Oil:** 1 tablespoon (or vegetable oil).
* **Optional Toppings:** Shredded cheese, sour cream, chopped fresh parsley, croutons.
## Equipment You’ll Need
* Large Pot or Dutch Oven
* Cutting Board
* Knife
* Measuring Cups and Spoons
* Wooden Spoon or Spatula
## Step-by-Step Instructions
1. **Brown the Ground Beef:** Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Properly browning the ground beef is key to developing a rich, savory flavor base for the soup. Make sure the beef is cooked through and no longer pink. Avoid overcrowding the pan as this can steam the beef instead of browning it. Work in batches if necessary. Removing excess grease prevents the soup from becoming oily.
2. **Sauté the Vegetables:** Add the chopped onion, carrots, and celery to the pot with the browned ground beef. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Sautéing these vegetables (also known as mirepoix) is crucial for building a flavorful foundation. Cook them until they are tender but not browned. This step enhances their natural sweetness and creates a complex aromatic base. Stir frequently to prevent sticking and ensure even cooking.
3. **Add Garlic and Tomato Paste:** Add the minced garlic and tomato paste to the pot and cook for 1 minute more, stirring constantly. Cooking the garlic briefly releases its aroma and flavor. Be careful not to burn the garlic, as it can become bitter. Toasting the tomato paste slightly deepens its flavor and adds richness to the soup. Stir constantly to prevent sticking and burning.
4. **Add Remaining Ingredients (Except Frozen Vegetables):** Pour in the diced tomatoes (undrained), beef broth, Italian seasoning, bay leaf, and Worcestershire sauce. Add the diced potatoes. Season with salt and pepper to taste. Stir well to combine. Make sure the diced tomatoes are fully incorporated. The beef broth provides the liquid base for the soup. Adding the Italian seasoning, bay leaf, and Worcestershire sauce at this stage infuses the entire soup with flavor. Adjust the salt and pepper to your preference, but remember that you can always add more later. The potatoes will cook in the broth and thicken the soup slightly.
5. **Simmer the Soup:** Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender. Simmering allows the flavors to meld together and the potatoes to become soft. The bay leaf adds a subtle depth of flavor, so don’t skip it. Covering the pot helps to retain moisture and heat.
6. **Add Frozen Vegetables:** Stir in the frozen corn and frozen green beans. Cook for another 5-7 minutes, or until the vegetables are heated through. Adding the frozen vegetables at the end prevents them from becoming mushy. You can substitute other frozen vegetables, such as peas or mixed vegetables, if desired. Ensure the vegetables are fully heated through before serving.
7. **Remove Bay Leaf and Serve:** Remove the bay leaf before serving. Ladle the soup into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, or chopped fresh parsley. Removing the bay leaf prevents anyone from accidentally eating it, as it is not edible. Serving the soup hot with your favorite toppings adds texture and flavor.
## Tips for the Best Hamburger Soup II
* **Use Good Quality Ground Beef:** The quality of your ground beef will impact the flavor of the soup. Opt for a leaner ground beef (90/10) to reduce the amount of grease in the soup.
* **Don’t Skip the Browning Step:** Browning the ground beef is essential for developing a rich, savory flavor. Take the time to brown it properly, even if it takes a few extra minutes.
* **Sauté the Vegetables:** Sautéing the onions, carrots, and celery before adding the broth enhances their natural sweetness and creates a more complex flavor profile.
* **Use Fresh Herbs (Optional):** If you have fresh herbs on hand, such as thyme or rosemary, add them to the soup during the simmering process for even more flavor.
* **Adjust the Seasoning:** Taste the soup throughout the cooking process and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or other spices to your liking.
* **Add a Touch of Acidity:** A squeeze of lemon juice or a splash of vinegar can brighten up the flavors of the soup and balance out the richness. Add it at the very end.
* **Thicken the Soup (Optional):** If you prefer a thicker soup, you can add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last few minutes of cooking. Stir constantly until the soup thickens.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little bit of heat.
## Variations and Substitutions
* **Vegetarian Hamburger Soup:** Substitute the ground beef with plant-based crumbles or lentils. Use vegetable broth instead of beef broth.
* **Spicy Hamburger Soup:** Add a can of diced tomatoes with green chilies or a chopped jalapeño pepper to the soup.
* **Creamy Hamburger Soup:** Stir in a dollop of sour cream or Greek yogurt to each bowl of soup before serving.
* **Add Pasta:** Add a cup of small pasta shapes, such as ditalini or elbow macaroni, to the soup during the last 15 minutes of cooking.
* **Add Beans:** Add a can of drained and rinsed kidney beans, pinto beans, or cannellini beans to the soup for added protein and fiber.
* **Substitute Vegetables:** Feel free to substitute your favorite vegetables for the ones listed in the recipe. Zucchini, bell peppers, and mushrooms are all great additions.
* **Use Different Broth:** Chicken broth or vegetable broth can be used in place of beef broth, but the flavor will be slightly different.
* **Instant Pot Hamburger Soup:** This recipe can easily be adapted for the Instant Pot. Brown the ground beef and sauté the vegetables in the Instant Pot. Then, add the remaining ingredients and cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes.
* **Slow Cooker Hamburger Soup:** This recipe is also perfect for the slow cooker. Brown the ground beef and sauté the vegetables in a skillet. Then, transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
## Serving Suggestions
* Serve with a side of crusty bread or grilled cheese sandwiches for dipping.
* Top with shredded cheese, sour cream, chopped fresh parsley, or croutons.
* Serve as a starter or a main course.
* Pack it in a thermos for a warm and comforting lunch.
## Storage Instructions
* **Refrigerator:** Store leftover hamburger soup in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** Store hamburger soup in freezer-safe containers or bags for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
## Reheating Instructions
* **Stovetop:** Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the soup in a microwave-safe bowl in the microwave, stirring occasionally, until heated through.
## Nutritional Information (Approximate)
* Calories: 350-450 per serving (depending on ingredients and portion size)
* Protein: 25-35 grams
* Fat: 15-25 grams
* Carbohydrates: 20-30 grams
* Fiber: 5-7 grams
## Hamburger Soup II Recipe
**Prep time:** 15 minutes
**Cook time:** 30 minutes
**Total time:** 45 minutes
**Serves:** 6-8
### Ingredients:
* 1 pound ground beef
* 1 tablespoon olive oil
* 1 medium yellow onion, chopped
* 2 carrots, diced
* 2 celery stalks, diced
* 2 cloves garlic, minced
* 2 tablespoons tomato paste
* 1 (28 ounce) can diced tomatoes, undrained
* 2 medium russet potatoes, peeled and diced
* 6 cups beef broth
* 1 teaspoon Italian seasoning
* 1 bay leaf
* 1 tablespoon Worcestershire sauce
* 1 cup frozen corn
* 1 cup frozen green beans
* Salt and pepper to taste
* Optional toppings: shredded cheese, sour cream, fresh parsley
### Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
3. Add the minced garlic and tomato paste to the pot and cook for 1 minute more, stirring constantly.
4. Pour in the diced tomatoes (undrained), beef broth, Italian seasoning, bay leaf, and Worcestershire sauce. Add the diced potatoes. Season with salt and pepper to taste. Stir well to combine.
5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
6. Stir in the frozen corn and frozen green beans. Cook for another 5-7 minutes, or until the vegetables are heated through.
7. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with your favorite toppings.
Enjoy your delicious and comforting Hamburger Soup II!