Hamburger Soup

Photo from Melissa's 
Southern Style Kitchen

It's soup season! Yipee! I love soups and I especially love vegetable types of soups. 

This is a solid recipe. Easy to throw together and most of the ingredients you may already have. I didn't use a couple of the options they have in the ingredient list because well, you'll see. 

Garlic - I forgot to add it. 

Corn with bell peppers - Nope. Not gonna happen. I just used regular frozen corn. 

Potatoes - for some reason, I wasn't interested in adding the potatoes to the soup. 

Overall, I'd make this again. It was yummy.

Hamburger Soup

Recipe from Melissa's Southern Style Kitchen

Serves 8

• 1 medium sweet onion diced
• 1 rib celery thinly sliced
• 3 large cloves garlic minced
• 2 Tbsp olive oil or vegetable oil
• 1 lb lean ground beef
• 1 15 oz can diced tomatoes (Chili ready OR Italian seasoned)
• 1 14 oz can pinto beans drained and rinsed
• 1 11 oz can corn with bell peppers well drained
• 1 cup sliced carrots
• 1 cup frozen petite peas
• 1 cup cut green beans
• 6 cups low sodium beef broth
• 1 8 oz can tomato sauce (Or 1/2 cup ketchup)
• 2 Tbsp Worcestershire sauce
• 1 1/2 tsp garlic salt OR table salt
• 1 tsp black pepper
• 1 tsp chili powder
• 1 tsp dry Italian seasoning
• 1/2 tsp red pepper flakes
• 1 large bay leaf
• 4 medium russet potatoes bite size cubes
• chopped celery leaves or Italian parsley

In a 6 quart Dutch oven or similar heavy bottomed pot, cook onion and celery in a couple of drizzles of olive oil over medium high heat until translucent. Add garlic cook for 1 minute or until fragrant.

To the pot add ground beef. Cook until no pink remains, then drain excess fat from pan.

To the pot add tomatoes, beans, corn, carrots, peas, green beans, beef broth, tomato sauce, Worcestershire sauce, garlic salt, pepper, chili powder, Italian seasoning, crushed red pepper flakes, Worcestershire sauce and bay leaf. Mix until fully combined.

Bring to a boil, then lower heat to medium high and cook uncovered for 5 minutes.

Add potatoes. Mix well. Cover with lid slightly offset and simmer on medium low for 20 minutes or just until potatoes are fork tender.

Remove bay leaf add chopped celery leaf or parsley and serve immediately. (Cool and freeze for up to 2 months.)