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 going to be in the ’40s here near Orlando? I am 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 like 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 cold 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 delicious comfort food, and is approved by my significant other. You can’t go wrong with so much going right, can you? I think we can consider this one impromptu dinner date.
One of the other things I love about this recipe is the veggies, and 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 spin to this yummy recipe by changing up a few the veggies in it.
“Be sure to check out the recipe card below to print and save this recipe for Hamburger Soup!” – Heidy McCallum
Ingredients needed for the Hamburger Soup
One and 1/2 pounds lean ground beef
One medium diced yellow onion
Four cloves of garlic minced
Two cups diced peeled gold skin potatoes
One cup sliced celery
1-16-ounce organic frozen mixed vegetables
32-ounces of ounces of beef stock
Two cups of organic diced tomatoes, undrained
One tablespoon Worcestershire sauce
1/2 tablespoon of dried basil
One teaspoon of dried oregano
A pinch of cayenne pepper, optional
kosher salt, to own taste
freshly ground black pepper, to own taste
Cutting board- to chop and dice veggies on.
Sharp kitchen knife- to dice and chop veggies.
Can opener- to open any can good for the recipe.
Large soup pot- to brown meat and cook the soup.
Tips for the recipe
Use lean ground beef when making this recipe 93/7 works excellent in this recipe for Hamburger Soup. If desired, lean ground turkey is also an excellent option for the method.
Use only more potent onions in the recipe for optimal flavor; I recommend using yellow onions.
Fresh garlic is preferred for this recipe, but in a pinch, minced garlic in a jar will do.
Use quality organic frozen veggies if possible or use a name brand you trust that is non-GMO verified for best results.
Gold skin or red skin potatoes work best and seem to hold up better in the cooking process.
If planning on freezing some of the soup, reserve part of it before adding any potatoes to the soup as they seem to breakdown after being frozen and do not taste as good.
Easy To Make Hamburger Soup
- 1½ pound lean ground beef
- 1 yellow onion diced
- 4 cloves garlic minced
- 3 cups potatoes diced and peeled before measuring
- 1 cup sliced celery
- 1-16- ounce organic frozen mixed vegetables carrots, peas, etc
- 32- ounces beef stock
- 2 cups organic diced tomatoes undrained
- 1 tablespoon Worcestershire sauce
- ½ tablespoon dried basil
- 1 teaspoon dried oregano optional
- 1 pinch cayenne pepper optional
- Kosher salt to own taste
- freshly ground black pepper to own taste
- 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.
Don’t forget to pin the recipe to save for later!