My recipe for Easy To Make Hamburger Soup aka Poor Man’s Soup is so simple and deliciously affordable to make. You’ll love the idea of being able to combine simple ingredients you already have on hand to make one of the most flavorful yet inexpensive soups this fall.
October is ringing in the chilly temps even for us Floridians this week. Can you believe it’s actually going to be in the 40’s here near Orlando? I am actually super excited because I have an opportunity to share another great recipe with Y’all today that our family loves; Hamburger Soup aka Poor Man’s Soup.Did I mention how much I love this simple inexpensive recipe? Oh, yeah I sure do Y’all. Hamburger Soup is my soup crush for sure. How can you not love something that only takes a short time to throw together and serve on a chilly Florida night?
Heck, I’m so excited, I think I might have to entice my Hunni Bunny to start a fire in the fire pit and enjoy this chilly fall evening with him by the fire listening to a little Chris Stapleton in the cool weather we Floridians seldom see. I see romance in our future tonight * wink *Call me crazy, but nothing entices me more than a dinner recipe that costs little to nothing, cooks up super fast, is a delicious comfort food, and is totally approved by my significant other. You can’t go wrong with so much going right, can you? I think we can consider this one an impromptu dinner date.
One of the other things I love about this recipe is the veggies, yep I ‘m a veggie girl. I love them to pieces. I usually use an organic blend of peas, carrots, green beans, and lima beans, however, this time I only had a mixture of carrots, peas, and corn in the freezer so that’s what I used today.Don’t be afraid to change-up the veggies or use fresh vegetables if you have the time on your hands, because trust me you can’t go wrong adding your own spin to this yummy recipe by changing up a few the veggies in it.
Easy To Make Hamburger Soup
- 1 and 1/2 pounds lean ground beef
- 1 medium diced yellow onion
- 4 cloves of garlic minced
- 2 cups diced peeled potatoes
- 1 cup sliced celery
- 1-16-ounce organic frozen mixed vegetables
- 32-ounces of ounces of beef stock
- 2 cups of organic diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon of dried basil
- 1 teaspoon of dried oregano
- a pinch of cayenne pepper, optional
- kosher salt, to own taste
- freshly ground black pepper, to own taste
Directions for Hamburger Soup
- In a 4-quart Dutch oven, cook the lean ground beef and the diced yellow onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain the lean ground beef for about 5 minutes.
- While lean ground beef is draining sauté the minced garlic for about 2-3 minutes.
- Add the lean ground beef, diced potatoes, sliced celery, organic mixed vegetables (I used an organic mixture of corn, peas, and carrots), beef stock, diced tomatoes, Worcestershire sauce, dried basil, dried oregano, cayenne pepper, kosher salt, freshly ground black pepper, to the Dutch oven; stir well. Heat to a light boil. Reduce the heat to low; cover and simmer for about 18 to 20 minutes, stirring occasionally, until the vegetables are tender.
- Ladle into bowls and serve with crusty bread, oyster crackers, or crackers of choice.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2017- 2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with proper and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms