Rib-Sticking Hamburger Soup Recipe
There are practically endless types of soups out there, from classics like chicken noodle and minestrone to more complex fares like lobster bisque and pho. There are also plenty of varieties inspired by hearty meals not typically served in a brothy bowl, like baked potato soup and lasagna soup. This satisfying creation, made with ground beef, potatoes, Worcestershire sauce, and plenty of veggies, combines the best parts of burgers with the nostalgic comfort of a hot, steaming stew. If you ask developer Jennine Rye, her rib-sticking hamburger soup recipe is "just good old fashioned, hearty hamburger soup!" Sometimes, that's exactly what you need.
Soup is flexible: It can be a side dish or an entree, and works well at both dinner and lunchtime. If you like to pair soups with sandwiches, Rye has a tasty suggestion for the cheese-lovers out there: "It's also great, and a bit more decadent, served with toasted cheese sandwiches, which adds that gooey cheese flavor and makes it more of a cheeseburger soup!"
Prepare your rib-sticking hamburger soup ingredients
This ingredient list may look long, but it's full of convenient pantry staples like chopped canned tomatoes, Worcestershire sauce, tomato paste, your preferred cooking oil, Italian seasoning, salt and pepper, and beef or chicken stock. You'll also need potatoes, garlic, onions, celery, carrots, ground beef, and corn — "You can use any type of corn for this recipe, I prefer to use tinned or frozen because it's just so easy to throw in," Rye says.
Cook the beef
Before you light any flames, make sure that all of your vegetables are adequately chopped, diced, or minced. Then, you can start cooking the ground beef. This part is relatively straightforward; just heat some oil in a pan and toss in your meat, stirring it every so often until it's adequately browned.
Add the rest of the soup ingredients
Since this is a one-pot recipe, the rest of the steps are quite simple. Once your beef is browned, add the celery, onion, carrots, and garlic to the pot and let them cook for a bit. Then, throw in the canned tomatoes, stock, and tomato puree or paste. Give that a good stir, then add the rest of the ingredients: potatoes, Worcestershire, and corn. All that's left is to be patient and let the soup simmer for about a half hour, or until the potatoes are softened and everything is cooked through and flavorful.
Simmer, serve, and enjoy
Once your hamburger soup has simmered to perfection, simply ladle it into bowls (the bowl you serve your soup in does actually matter, as it turns out), add a little parsley on top, and dig in. "As this soup is so hearty by itself, I normally just serve it up with a side of fresh crusty bread to soak up any leftover juices," Rye says. "It is really filling!"
If you do end up with leftovers — this recipe serves six — that just means more soup for later. "The best way to store leftovers is in an airtight container in the fridge. The soup can be reheated in the microwave or on the hob, and should be consumed within three days," she notes.
- 2 tablespoons cooking oil
- 1 pound ground beef
- salt, to taste
- pepper, to taste
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 1 medium carrot, finely diced
- 2 cloves garlic, crushed
- 1 teaspoon Italian seasoning mix
- 1 (14-ounce) can chopped tomatoes
- 1 tablespoon tomato paste
- 2 cups potatoes, peeled and diced
- ½ cup corn
- 4 cups beef or chicken stock
- 1 dash Worcestershire sauce
- Chopped fresh parsley, to serve
- Heat the cooking oil in a large, deep saucepan over medium-high heat. Add the ground beef to the pan, season with salt and pepper, and fry until browned.
- Add the onion, celery, carrot, and garlic, and fry everything together for a few minutes.
- Add the can of chopped tomatoes, tomato paste, and stock, then stir. Add the diced potatoes, corn, and a dash of Worcestershire sauce.
- Allow the ingredients to simmer for 30 minutes, until the beef is tender and the potatoes are cooked through. Serve hot, topped with chopped fresh parsley if desired.
| Calories per Serving | 371 |
| Total Fat | 22.2 g |
| Saturated Fat | 6.7 g |
| Trans Fat | 0.9 g |
| Cholesterol | 58.5 mg |
| Total Carbohydrates | 23.8 g |
| Dietary Fiber | 3.8 g |
| Total Sugars | 7.2 g |
| Sodium | 956.7 mg |
| Protein | 19.7 g |
