Full of lean meat and healthy vegetables this hearty and delicious stick to your ribs soup is a true comfort food. It is budget friendly and simple and easy to make.
Another favorite thing that I love about Autumn is the soup. While Summer soups are also very tasty and delicious they tend to be lighter because of the Summer heat and usually need a salad or some other side to fill you up.
Soups in the Fall and Winter are much heartier and can usually be a meal all by themselves. Of course, you still need some bread, smothered in butter, to make sure you get all of that goodness out of the bowl.
Hamburger soup is one of the first soups I make when Summer gives way to Fall. It is warm and comforting and helps to cut the chill of the Fall air. With its delicious flavor and Autumn hues, I look forward to making it each year.
This soup is a bit nostalgic for me as well. Just the smell of it transports me back to my childhood. I come from a large family and soup was a staple in our house, especially during the cool months. My mom, who is an amazing cook, made vats and vats of hamburger soup throughout my childhood.
Aside from being healthy, delicious, and comforting, this recipe is simple, easy, and inexpensive to make.
Ingredients you will need?
- 2 tablespoons of butter
- 1 lb extra lean grass fed ground beef
- 32 oz organic beef broth
- 4 onions chopped
- 2 medium potatoes cubed
- 2 medium turnips cubed
- 1 cup frozen mixed vegetables
- 2 cans diced tomatoes undrained
- 1 can of tomato sauce
- 1 to 2 teaspoons of raw cane sugar
Can I cook this in a slow cooker?
Yes, brown the ground beef and onions in butter and place them in the crockpot.decrease the broth from four cups to three cups. Omit the can of tomato sauce and use a six ounce can of tomato paste instead. Add the rest of the ingredients, give it a good stir, and cook on low for five to six hours until the potatoes and turnips are tender.
What about cooking it in an instant pot?
You sure can, brown the ground beef and onions in butter in your instant pot using the saute function. Omit the can of tomato sauce and use a six ounce can of tomato paste instead. Add the rest of the ingredients. Close the lid and set the valve to sealing. Depending on which instant pot you have, push the manual or pressure cook button, and cook for 8 minutes. When the time has lapsed, do a quick release then serve it on up.
Tips and tricks
- I used 93% lean ground beef, but if you use ground beef with a higher fat content, you will want to drain the beef after you brown it.
- The beauty of this soup is that you can swap or add vegetables you don’t like or don’t have for ones that you do like or do have. I have added zucchini and cabbage to this recipe as well.
- This recipe calls for two turnips and two potatoes, but if you are not partial to turnips just use four potatoes.
- To give it a little kick you can add cayenne pepper to taste or hot sauce.
- A can of green chillies also makes a nice addition to this soup.
- It is even more amazing topped with avocado, shredded cheese, or sour cream.
Preparing the ingredients
Chop the onions, turnips, and potatoes. I like my soups to be chunky. So, as you can see, I tend to chop my vegetables on the chunky side. If this is too big for you, then chop or dice the vegetables to the size you prefer. Oops! I almost forgot to tell you that I did not peel my turnips or potatoes. I don’t mind the skins, but if you do, peel yours.
Cooking the soup
Melt two tablespoons of butter in a dutch oven or large pot and add the ground beef and onions.
Brown the hamburger and the onions.
Add the beef broth, diced tomatoes, tomatoes sauce, and the frozen mixed vegetables and stir.
Add the turnips.
Then the potatoes.
Wait, what about the salt and other seasonings?
That is right, a teaspoon of sugar was all I added. I only do this to cut the acidic taste of the tomatoes. I find that this soup creates its own flavor and usually does not need anything else. However, I always taste before I serve just in case. If it needs a little something something, I add whatever I am feeling, like salt and pepper, Italian seasoning, or oregano.
Cover and simmer for 10 to 15 minutes
Remove the cover and simmer for another 10 to 20 minutes or until the turnips and potatoes reach your desired tenderness.
Taste for seasoning and add whatever you think it needs.
Ladle up and enjoy!
If you try this hamburger soup recipe, let us know if you like it and what you think by leaving a comment and ★ star rating. Your feedback is helpful for us and our community, Thanks so much!
Hamburger Soup
Ingredients
- 1 lb extra lean grass fed ground beef
- 2 tbsp butter
- 32 oz organic beef broth
- 4 onions chopped
- 2 medium potatoes cubed
- 2 medium turnips cubed
- 1 cup frozen mixed vegetables
- 2 cans diced tomatoes undrained
- 1 can of tomato sauce
- 1 to 2 teaspoons of raw cane sugar
Instructions
- Chop onions, potatoes, and turnips
- In a Dutch oven brown ground beef and saute onions
- Next add beef broth, diced tomatoes, tomato sauce, and mixed vegetables
- Bring to a boil and add the turnips and potatoes
- Reduce the heat, cover, and simmer for 10 to 15 minutes
- Removed the lid and cook for 15 to 20 minutes or until the turnips and potatoes have reached your desired tenderness
- Season to taste
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