Hamburger soup has always been a favorite soup of mine, mostly because it’s so simple. Each time I make it the recipe changes a little bit, usually because I like to use up whatever I can that’s sitting in my fridge.
My favorite time of year to make this soup is either in the fall or winter. This hearty soup is a great way to warm up after a brisk walk in autumn or a day of sledding in the winter season.
The last time I made this soup, I decided I wanted to blog about it, and wrote down everything I did. It turned out to be one of the better hamburger soup recipes I have made and I used a lot less ingredients – so win win there! I probably used a lot more garlic than I said in the recipe below, I buy pre-minced garlic from Costco (like this one) and usually just spoon it in (I love garlic).
I’m a huge fan of parmesan, I put it on everything (like this recipe for the best spaghetti sauce ever) and this soup is no different. Just try it, I promise you’ll love it.
- 1 lb lean ground beef
- 1 green pepper, diced
- 1 onion, diced
- 4 carrots, peeled and sliced
- 4 celery stalks, sliced
- 2 garlic cloves, minced
- 1 28 oz can, crushed tomatoes
- 4 cups beef broth
- 1 tbsp oregano
- 2 bay leaves
- 1 tsp sea salt
- 1 tsp pepper
- 1/2 tsp red pepper flakes
- Parmesan cheese (optional)
- Over medium heat scramble fry the beef until almost done.
- Add the green peppers, onion, carrots and celery and saute it with the beef until no longer pink. Drain excess fat.
- Bring the pot back to the burner and add the rest of the ingredients.
- Bring to a boil, cover and reduce heat to a simmer. Simmer for at least an hour.
- Serve with parmesan cheese if desired.
What’s your favorite comfort food?
Like this recipe? Go ahead and pin it, here’s a great image made just for Pinterest: