Hamburger Soup
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"Soup, soup"
Serves 4-6 | Prep Time 15 PT15M | Cook Time 30 PT45M | SoupWhy I Love This Recipe
Literally one of the best soups I've ever had, definitely a good one.
Ingredients You'll Need
1 to 1 1/3 pounds ground beef
1 cup diced yellow onion (from 1 small onion or 1/2 large onion)
2 stalks celery, diced
2 large carrots, diced
1 sweet bell pepper, seeded and diced
3 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups beef broth
1/2 cup red wine, optional (see recipe note)
1 cup elbow macaroni, optional
Directions
1. In a large Dutch oven or stock pot over medium heat, brown the ground beef over medium heat. Break it apart with a wooden spoon into large chunks.
When browned, use a slotted spoon to transfer the ground beef onto a paper towel-lined plate to drain. Set it aside.
2. Pour off all but 1 tablespoon of the rendered fat from the ground beef (or add enough olive oil to make 1 tablespoon if there's not much fat).
Add the diced onion, celery, carrot and bell pepper and cook over medium heat until softened, about 5 minutes.
3. Stir in the tomato paste and garlic, and cook about 30 seconds, until fragrant. Add in the oregano, salt, and pepper, and stir to combine.
4. Bring the soup to a rapid simmer. Reduce the heat to medium-low, cover the pot, and cook for about 20 more minutes. If you are adding elbow macaroni, add it halfway through simmering, and cook until the pasta is tender.
5. Dole the soup out into individual bowls and serve hot from the pot. Leftovers will keep up to 5 days refrigerated, or up to 3 months frozen.
Pairs Well With
Bread or crackers
Questions, Comments & Reviews
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