Hamburger Soup Recipe

Ground beef: Provides the main protein and a rich, savory flavor.

Onion: Adds a sweet and aromatic base to the soup.

Carrots: Contributes sweetness and a slight crunch.

Celery: Adds a subtle bitterness and crunch.

Beef broth: Forms the flavorful liquid base of the soup.

Diced tomatoes: Adds acidity and a rich tomato flavor.

Frozen corn: Provides sweetness and texture.

Dried basil: Adds a sweet and slightly peppery flavor.

Dried oregano: Contributes a warm, aromatic flavor.

Salt: Enhances all the flavors in the soup.

Pepper: Adds a bit of heat and depth.

When browning the ground beef, make sure to break it up into small, even pieces. This ensures that the meat cooks evenly and develops a nice, caramelized flavor. Additionally, when adding the chopped onion, carrots, and celery to the pot, sauté them until they are just tender. This step helps to build a deeper flavor base for the soup. Finally, when simmering the soup, partially cover the pot to allow some of the liquid to evaporate, concentrating the flavors.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• chopped onion - Substitute with leeks: Leeks offer a milder flavor and can be used in the same quantity as onions.

• chopped carrots - Substitute with parsnips: Parsnips have a slightly sweeter taste and similar texture when cooked.

• chopped celery - Substitute with fennel: Fennel adds a slight anise flavor and a similar crunch to the soup.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version and still provides a rich flavor.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes offer a similar consistency and flavor, making them a suitable replacement.

• frozen corn - Substitute with frozen peas: Frozen peas add a sweet flavor and similar texture to the soup.

• dried basil - Substitute with dried thyme: Dried thyme provides a different but complementary herbaceous note to the soup.

• dried oregano - Substitute with dried marjoram: Dried marjoram has a similar flavor profile to oregano and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the soup.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and depth of flavor to the soup.

• Allow the hamburger soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup and potential spoilage.
• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.
• Label the containers with the date and contents. This will help you keep track of how long the soup has been stored.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. Ensure the refrigerator is set to 40°F (4°C) or below to maintain freshness.
• For longer storage, place the airtight containers in the freezer. The hamburger soup can be frozen for up to 3 months without losing its quality.
• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This slow thawing process helps maintain the texture and flavor of the vegetables and ground beef.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until it reaches the desired temperature. Alternatively, you can reheat it in the microwave, stirring every minute to ensure even heating.
• If the soup appears too thick after reheating, add a splash of beef broth or water to achieve the desired consistency.
• Taste and adjust the seasoning with salt and pepper before serving, as flavors may mellow during storage.

• For stovetop reheating:

  1. Place the leftover hamburger soup in a pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup reaches a gentle simmer, continue to heat for an additional 5-10 minutes until thoroughly warmed.
  4. Taste and adjust seasoning if necessary before serving.

• For microwave reheating:

  1. Transfer the hamburger soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. If the soup is not hot enough, continue to heat in 1-minute increments, stirring in between, until it reaches the desired temperature.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• For slow cooker reheating:

  1. Pour the leftover hamburger soup into the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 2-3 hours, stirring occasionally, until the soup is thoroughly warmed.
  4. Taste and adjust seasoning if necessary before serving.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the hamburger soup to an oven-safe dish and cover it with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, or until the soup is hot throughout.
  4. Stir halfway through the heating process to ensure even warming.
  5. Carefully remove from the oven and serve hot.

• Large pot: Used to brown the ground beef and cook the soup. It needs to be big enough to hold all the ingredients comfortably.

• Wooden spoon: Ideal for stirring the ground beef and vegetables without scratching the pot.

• Cutting board: Essential for chopping the onion, carrots, and celery.

• Chef's knife: Used to chop the onion, carrots, and celery efficiently and safely.

• Measuring cups: Necessary for measuring the chopped vegetables and beef broth accurately.

• Can opener: Required to open the can of diced tomatoes.

• Colander: Useful for draining any excess fat from the browned ground beef.

• Measuring spoons: Needed to measure the dried basil and dried oregano.

• Ladle: Perfect for serving the hot soup into bowls.

Pre-chop vegetables: Chop the onion, carrots, and celery in advance and store them in the fridge.

Use pre-made broth: Opt for store-bought beef broth to save time on preparation.

Frozen vegetables: Use frozen corn to skip the step of cutting and cooking fresh corn.

Batch cooking: Double the recipe and freeze half for a quick meal later.

One-pot cooking: Cook everything in one pot to minimize cleanup time.