Hamburger Soup Recipe

Ground beef: Provides the hearty, meaty base for the soup.

Onion: Adds a sweet and savory flavor to the soup.

Carrots: Contributes a subtle sweetness and texture.

Celery: Adds a slight bitterness and crunch.

Beef broth: Forms the flavorful liquid base of the soup.

Diced tomatoes: Adds acidity and a rich tomato flavor.

Tomato paste: Intensifies the tomato flavor and thickens the soup.

Dried basil: Adds a sweet, aromatic flavor.

Dried oregano: Contributes a warm, slightly bitter taste.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a mild heat and depth of flavor.

When browning the ground beef, make sure to break it up into small, even pieces to ensure it cooks evenly. This will also help the meat to develop a nice, caramelized flavor. Additionally, when adding the chopped onion, carrots, and celery, be sure to cook them until they are just tender to maintain a slight crunch and enhance the texture of the soup.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste compared to onions.

• chopped carrots - Substitute with parsnips: Parsnips have a similar texture to carrots but add a slightly sweeter and nuttier flavor.

• chopped celery - Substitute with fennel: Fennel provides a similar crunch and a subtle anise flavor that complements the soup.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian alternative that still adds depth of flavor.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes offer a similar consistency and can be used interchangeably in soups.

• tomato paste - Substitute with ketchup: Ketchup can be used in a pinch as it provides a similar concentrated tomato flavor.

• dried basil - Substitute with dried thyme: Dried thyme offers a different but complementary herbal note to the soup.

• dried oregano - Substitute with dried marjoram: Dried marjoram has a similar flavor profile to oregano and can be used as a substitute.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the hamburger soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup and potential spoilage.

• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers. This makes reheating a breeze and ensures you only thaw what you need.

• Label each container with the date of preparation. This helps you keep track of freshness and ensures you consume the soup within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The flavors will meld together beautifully, making it even more delicious.

• For longer storage, place the containers in the freezer. The hamburger soup can be frozen for up to 3 months without losing its quality.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor of the vegetables and meat.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can use a microwave, heating in short intervals and stirring in between to ensure even heating.

• If the soup appears too thick after reheating, add a splash of beef broth or water to reach your desired consistency. Adjust the seasoning with a pinch of salt and black pepper if needed.

• Enjoy your reheated hamburger soup with a side of crusty bread or a fresh salad for a complete and satisfying meal.

• Stovetop Method:

  1. Pour the leftover soup into a saucepan or pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup begins to simmer, reduce the heat to low and continue to cook for an additional 5-10 minutes, or until the soup is heated through.
  4. Taste and adjust seasoning if necessary before serving.

• Microwave Method:

  1. Transfer the leftover soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through the cooking time.
  4. Continue to heat in 1-minute intervals, stirring in between, until the soup is thoroughly heated.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the soup from drying out.
  4. Heat in the oven for about 20-30 minutes, or until the soup is heated through.
  5. Stir the soup halfway through the heating time to ensure even warming.

• Slow Cooker Method:

  1. Pour the leftover soup into your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 2-3 hours, stirring occasionally, until the soup is hot.
  4. This method is ideal if you want to reheat the soup slowly and keep it warm for an extended period.

• Double Boiler Method:

  1. Fill the bottom part of a double boiler with water and bring it to a simmer.
  2. Place the leftover soup in the top part of the double boiler.
  3. Stir occasionally and heat until the soup is warmed through.
  4. This gentle heating method helps to prevent the soup from scorching or separating.

• Large pot: Used for browning the ground beef and cooking the soup.

• Wooden spoon: Ideal for stirring the ground beef and vegetables.

• Knife: Essential for chopping the onions, carrots, and celery.

• Cutting board: Provides a safe surface for chopping vegetables.

• Measuring cups: Used to measure the chopped vegetables and beef broth accurately.

• Can opener: Necessary for opening the can of diced tomatoes.

• Measuring spoons: Used to measure the tomato paste, dried basil, dried oregano, salt, and black pepper.

• Ladle: Useful for serving the hot soup into bowls.

Pre-chop vegetables: Chop onions, carrots, and celery in advance and store them in the fridge.

Use pre-made broth: Opt for store-bought beef broth to save time on preparation.

One-pot cooking: Cook everything in one large pot to minimize cleanup.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Quick defrost: Use the microwave to quickly defrost frozen ground beef.