A cafeteria lunchroom favorite, this soup from days long gone by and my all time favorite, made with a tomato and beef broth base, ground beef, a mixture of veggies and seasonings, and flavor boosters - all pantry staples. Make a double batch because this freezes nicely.
My Favorite Hamburger Soup
I love all kinds of soups, but this soup, made with ground beef, has been in my recipe box for years and is hands down my most favorite soup.
If you are anywhere near my age, you probably remember something similar to this from school days of years past, when meals were homemade from scratch and we kids actually looked forward to what was for lunch that day, from the first aroma of it wafting through the school hallways.
Mama was a cafeteria lady at my elementary school where, because she had to go in so early, I got my first training as a sous chef back then in first grade, helping to punch milk cartons, push dishes into the big dishwashers and butter those wonderful homemade rolls when they came out of the oven.
Oh but what I wouldn't give to have that exact roll recipe - they were the best! Trust me, I went through a bunch of test trials before I found one that was even close!
Hamburger Soup is a basic beef broth and tomato base, mixed with a mirepoix of veggies and then really, whatever other vegetables you have on hand - corn, green beans, peas, whatever is in the pantry.
I like to keep a container of tail-end veggies that are leftover from other meals in the freezer - you know those couple of tablespoons that always seem to be left behind? I just continually top off the freezer container with leftover veggies and then when it comes time for soup, I just dump it in!
Though optional, the addition of pantry staples - a good beef base like Better Than Bouillon, a bit of Worcestershire sauce and some Kitchen Bouquet - all help to add a fantastic richness to the soup.
Add a few flavorful herbs and you have a soup that is simple and comes together quick, yet is loaded with flavor and tastes like you simmered it literally all day long.
Here's how to make My Favorite Hamburger Soup. Hope you enjoy it as much as I do!
Just inserting a quick reminder here.... that this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!In a large soup pot, sauté the carrots, onion, celery and garlic in oil over medium high until veggies soften.
Add the ground beef and cook through; drain off any excess fat, if needed.
Oops! Almost forgot the garlic.
Use whatever diced tomatoes you have on hand. I had these diced with green peppers and onions so that's what I'm using.
Add the tomatoes, along with the juices, salt, both peppers, basil, and oregano; cook and stir over medium high, about 5 minutes.
Add the water, stock, beef base, Worcestershire and Kitchen Bouquet, if using. Increase to high and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
Depending on how many vegetables you want, you'll need between 2 and 4 cups. I'm using frozen veggies - mixed and peas.
Add the vegetables, bring back up to a boil, reduce heat to simmer and continue to cook until veggies are cooked and warmed through. Taste and adjust seasonings if needed.
Soup may be served at this point or reduce heat to low and let it slow simmer an hour or more, stirring occasionally, until you are ready to eat!
Cook egg noodles, or your favorite pasta separately, according to package directions; drain. Spoon noodles into soup bowls, ladle soup over top of noodles and sprinkle with grated Parmesan cheese.
Serve with homemade bread, or crusty rolls.
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