There isn’t a soup that I’ve tasted and didn’t like. Soup is just so comforting to me. Whether it’s a potato soup, vegetable soup, or tortilla soup – I love it all! Today, I thought I’d share a soup recipe that I make a few times a year – Hamburger Soup. Of course, I love the taste and I think it’s because of all the fresh ingredients.
The ground beef and tomato base are the reason this soup can be referred to as “hamburger”. All of the fresh vegetables make this is a vegetable soup hybrid. I normally include beef in my vegetable soup so again, this is close to a vegetable soup. However, the ground beef and the bellpepper give this soup a really great flavor. I add in kale for extra nutrients and to sneak in more vegetables. I’m the vegetable lover in my family, but not my family. So a soup with lots of vegetables is divine to me.
To make it more family-friendly, I grate fresh cheese and chop bacon. Doesn’t everything taste better with cheese? My husband and kids like cheese so they can mask the taste of some of the vegetables with freshly grated cheese. I also like having chopped green onions for a topping too. The toppings are not required to enjoy this soup. It’s fine all by itself.
This soup is delicious year round. This soup is a play on your traditional vegetable soup. It’s full of vegetables and is super hearty with ground beef. Add kale for extra nutrients!
- 1 tbsp. olive oil
- 2 lb. ground chuck
- 1 whole onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) can whole tomatoes
- 3 c. beef broth
- 2 cups of chopped kale
- 1/2 whole yellow bell pepper, diced
- 1/2 whole red bell pepper, diced
- 1/2 whole green bell pepper, diced
- 4 whole carrots, sliced
- 4 whole red potatoes, cut into 1/2 inch pieces
- 3 tbsp. tomato paste
- 1 tsp. salt, add more for desired taste
- 1 tsp. black pepper, add more for desired taste
- 1 tsp. dried parsley, add more for desired taste
- 1/2 tsp. ground oregano
- OPTIONAL: bacon, chopped
- OPTIONAL: green onion, chopped
- OPTIONAL: cheddar cheese, shredded
In a large pot, heat olive oil on medium-high heat. Brow ground beef halfway and then add onion, carrots, celery, and garlic. Brown meat and drain off oil. Add remaining ingredients, except kale, and bring to a boil. Reduce heat, cover pot, and cook for approximately 20 minutes. Use beef broth to achieve desired consistency. Add kale and cook for additional 5 minutes. Add seasonings for desired taste. Serve with toppings and hot bread.
Some might say soup is only for winter, but I’d beg to disagree. Soup is good whenever you want it. Sometimes, a warm soup is comforting and makes you feel good. It’s good when you’re sick and good when you’re well. To me, it’s great year-round. It’s your choice though!