VEGGIE HAMBURGER SOUP RECIPES

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HAMBURGER SOUP RECIPE | REE DRUMMOND | FOOD NETWORK



Hamburger Soup Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 45 minutes

Cook Time 25 minutes

Yield 12 servings

Number Of Ingredients 18

2 1/2 pounds ground chuck
3 cloves garlic, minced 
2 stalks celery, diced 
1 large onion, diced 
3 cups beef stock or broth, plus more if needed 
One 14.5-ounce can whole tomatoes 
3 tablespoons tomato paste 
2 teaspoons dried parsley flakes 
1/2 teaspoon ground oregano 
1/2 teaspoon kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste 
1/4 teaspoon cayenne pepper, or more to taste
5 red potatoes, cut into chunks 
4 carrots, peeled and sliced on the diagonal 
1 green bell pepper, seeded and diced 
1 red bell pepper, seeded and diced 
1 yellow bell pepper, seeded and diced
Crusty bread, for serving

Steps:

  • In a large pot over medium-high heat, brown the meat with the garlic, celery and onions. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
  • Return the pot to the heat and add the beef stock, tomatoes, tomato paste, parsley, oregano, salt, black pepper, cayenne, potatoes, carrots and green, red and yellow bell peppers. Stir to combine, then bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are tender but not overly mushy, 15 to 20 more minutes. The soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust the seasonings, adding more salt, black pepper or cayenne if needed.
  • Serve with crusty bread!

VEGETABLE HAMBURGER SOUP RECIPE: HOW TO MAKE IT



Vegetable Hamburger Soup Recipe: How to Make It image

This filling soup is a favorite in our family and is fast to prepare. It is the one food I take most often to friends who are in need of a helping hand.—Eleanor Bell, Utica, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Total Time 01 hours 25 minutes

Prep Time 15 minutes

Cook Time 01 hours 10 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1 pound ground beef
1 cup chopped onion
1 cup diced peeled potatoes
1 cup sliced carrots
1 cup shredded cabbage
1 cup sliced celery
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/4 cup uncooked long grain rice
3 cups water
2 teaspoons salt
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 bay leaf

Steps:

  • In a Dutch oven, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender, stirring occasionally. Discard bay leaf.

Nutrition Facts : Calories 157 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 752mg sodium, CarbohydrateContent 15g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 12g protein.

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