My recipe for Easy To Makes 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.
Things Needed to make Make Hamburger Soup
- 1 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
Tips for the recipe
- Use lean ground beef when making this recipe 93/7 works great. If desired, lean ground turkey is also a great option for the recipe.
- Use only stronger onions in the recipe for optimal flavor, and I recommend 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.
- 1½ 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
- 32- ounces beef stock
- 2 cups organic diced tomatoes undrained
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon dried basil
- 1 teaspoon dried oregano optional
- a pinch of 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!