Hamburger Soup is thick and chunky and uses absolutely no fillers. This soup is all beef and all vegetables; it’s also family and budget friendly. Make a large amount – double the recipe if you have too – because, everyone always wants seconds!
Can I be honest with you, Dear Reader, I had never heard of Hamburger Soup until I met Chris and Tara over at Simple Food 365. Their blog has been inactive for quite sometime now, but I have thought about their Hamburger Soup many times over. I had to make it!
Like most people, I too make New Year’s resolutions. And this year, I promised myself that I would eat more vegetables. I bet that might sound strange coming from me, considering that Lord Byron’s Kitchen started out as a vegetarian blog!
I have to say, that being a full time vegetarian blogger at the beginning, turned me into a lazy cook. It’s true! I’m not speaking on behalf of all vegetarian bloggers, of course, but in my case, I missed cooking meat so much that I found my vegetarian meals were on constant repeat.
The summer months are easy. There’s an abundance of fresh, local vegetables and fruits, but when the cooler months set in, it’s easier to resort to things like heavy pasta dishes. In our house, pasta is the go-to vegetarian weeknight dinner. And, if you ask my favourite jeans, they will tell you they don’t like it.
So, with more veggies on the plate, or in this case the bowl, I’m setting out to incorporate more vegetables into our diet. And, I can’t think of a better way to start, than with a root vegetable laden dish.
When it comes to vegetables, I highly favour root vegetables. I’ll choose potatoes, turnip, cabbage, beets, carrots, squash, etc., any day over asparagus, green beans, broccoli, etc. Even though I love nearly all vegetables, roots vegetables are what’s considered comfort food to me. It’s what I grew up with. It’s what I know!
This Hamburger Soup uses some of my favourites. I’ve filled the pot with onions, leeks, potatoes, and carrots! Even if you’re not a meat-eater, this soup would be delicious with vegetarian beef crumbles as well. If you do, use about 2 cups of the crumbles, which will be close to the two pounds of ground beef.
By the way, Dear Reader, you know I love to cook in large quantities. This recipe makes a lot of soup!! You most certainly can half the ingredient amounts if you so choose. If you follow my directions, you’ll have enough soup to feed at least 6-8 very hungry people!
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 3 stalks celery, chopped
- 4 large carrots, peeled and sliced
- 3 stalks leeks, halved and sliced
- 3 whole bay leafs
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 cups vegetable stock
- 4 cups water
- 5 large potatoes, peeled and chopped
- 2 pounds ground beef, cooked and drained
- 1/2 cup tomato paste
- 1/4 cup soy sauce
- 2 cups frozen corn
- 2 cups frozen peas
- Start by adding the ground beef to a skillet and over medium heat, cook the beef, stirring occasionally until the beef is cooked through. Drain the grease and set aside.
- In a large, heavy bottomed soup pot, add the olive oil, and turn the heat to medium. Toss in the onions, celery, carrots, leeks, bay leaves, salt, and pepper.
- Saute all of these ingredients together for 5 minutes, stirring occasionally.
- Add the veggie stock and water. Cover and simmer over medium heat for 20 minutes.
- Next, add the potatoes and ground beef. Cover and cook for 20 more minutes.
- Add the tomato paste and soy sauce. Stir. Cover and cook for 10 minutes, or until potatoes are fork-tender.
- Lower the heat to a simmer. Add the peas and corn. Cover and continue simmering for another 10 minutes.
- Once cooked, remove the bay leaves and taste for seasoning. Extra salt might be required depending on the saltiness of the broth being used.
- Serve hot. Enjoy!