Hamburger Soup

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The last few years I used the crock pot until it broke. Literally, I broke the lid on the crock pot. So recently I have been turning to my Dutch oven and using it more and more and wouldn’t you know I am very happy with the results. I have found some soup-er (see what I did there) easy recipes and haven’t missed the crock pot but on a few occasions.

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One of our new fall and winter go-to dinners is hamburger soup. It is as simple as it sounds, browned ground beef, broth, spices, and chalked full of veggies. Very similar to beef stew just a heck of a lot quicker and the kiddo eats multiple servings!

It’s such a family favorite that when T’s class created a Thanksgiving recipe book (I swear he goes to the best school ever) this is the recipe that he chose to include. His version of the recipe is below. I’ll let you decide which one to follow :-)

Ingredients

  • 1 pound ground beef (we use 90/10)

  • 1 1/2 teaspoons /1 big squirt each mustard and ketchup

  • 1/2 teaspoon dried oregano

  • salt to taste

  • 1/2 yellow onion chopped

  • 1 C chopped carrots

  • 1-2 Tbsp minced garlic

  • 1 tablespoon tomato paste

  • 4 cups beef broth

  • 1 (14.5-oz.) can diced tomatoes, undrained

  • GF Pasta (I suggest Barilla GF elbows)

  • 2 cups frozen mixed vegetables (corn and green beans are our faves)

Directions

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  1. Heat a large Dutch oven over medium-high. Add ground chuck, mustard, oregano, and dash of salt salt. Cook, stirring occasionally, until crumbled and browned, about 8 minutes.

  2. Using a slotted spoon, transfer beef mixture to a colander lined with paper towels. Reserve 1 tablespoon drippings in Dutch oven for sautéing veggies.

  3. Return Dutch oven to medium heat, and add onions and carrots. Cook, stirring often, until softened, about 4 minutes.

  4. Add garlic and tomato paste; cook, stirring constantly, until fragrant and warmed through, about 1 minute.

  5. Add broth, tomatoes, and ketchup, scraping bottom of pan to loosen browned bits. Stir in cooked beef. Increase heat to medium-high, and bring to a boil. Simmer until you are ready to eat (usually about 30 minutes for us - I start at 4:45pm and we eat 530-545). Stir in frozen vegetables, and cook until warm.

  6. While soup is simmering prepare pasta. I am the worst gauge of how much to prepare I either make enough for 1 person or 10 … it’s a talent.

  7. Serve over pasta and eat your fill!

  8. It’s just delicious! So, so yummy! It’s very, very good!