Site Overlay

Hamburger Soup

This is the sort of recipe that a rookie soup maker should start with. Straightforward, no frills, and follows the basic rules of soup making. I love to stretch a pound of beef by making soup – not too many other ways to make 16 ounces of meat work for five people, two nights in a row. This is the healthy version of a hamburger soup – gluten free and dairy free, unless you serve it with grated sharp cheddar (which, I’ll say, adds a great touch). I also just can’t seem to stop myself from adding baby spinach to every soup I make; you can’t taste it in shakes with frozen bananas or soup, so I add it to both and feel good about getting greens into my kids.

Not much else to say, hope this hits the spot as the temperatures fall.

Hamburger Soup

Serves 8

1 lb. ground beef

2 c. peeled and diced carrots

2 c. diced onion

2 c. diced celery

3 lg. cloves garlic, minced

1 tsp. salt, plus more to taste

1/2 tsp. black pepper

1/2 tsp. dried oregano

6 c. beef broth

1 (8 oz) can tomato sauce

1 (16 oz) can diced tomato with garlic, basil and oregano, drained of extra liquid

1 tsp. Worcestershire

3 tbsp. ketchup

3 c. loosely packed baby spinach leaves

1/4 c. finely chopped fresh parsley

1 c. shredded sharp cheddar cheese, for serving

  1. In a large pot over medium high heat, cook ground beef, breaking up as it cooks. Remove meat to a bowl leaving behind any fat.
  2. If pan is dry, add 1 tbsp. olive oil. Add carrots, onion, celery, garlic to pan along with salt, pepper and oregano. Cook, stirring occasionally, until softened, 8-10 minutes.
  3. Add beef broth, tomato sauce, and diced tomatoes. Simmer to ensure vegetables are tender, two to three minutes.
  4. Add worcestershire, ketchup and spinach and stir until wilted.
  5. Remove from heat and add parsley. Taste for salt.
  6. Serve topped with cheese.