Hamburger Soup
Hamburger Soup is a hearty and flavorful dish that is perfect for a cold winter day. It is made with ground beef, vegetables, and a savory broth.
Hamburger Soup is a hearty and flavorful dish that is perfect for a cold winter day. It is made with ground beef, vegetables, and a savory broth.
- Carbohydrate 9.6561741909076 g
- Cholesterol 37.2053800625 mg
- Fat 6.20922611734395 g
- Fiber 1.52442067149726 g
- Protein 12.7638945216345 g
- Saturated Fat 2.42513118931617 g
- Serving Size 1 1 Serving (294g)
- Sodium 161.528160699483 mg
- Sugar 8.13175351941034 g
- Trans Fat 0.767220364619627 g
- Calories 147 calories
Step-by-step
- In a medium skillet, brown hamburger over medium heat. Drain off fat.
- Combine beef, carrots, celery, onions, bouillon, water, tomato sauce, chopped tomatoes, salt, corn, basil, and ketchup in a large stock pot. Bring to a boil. Reduce heat, and simmer for at least 1 1/2 hours.
Simmering ground beef with root vegetables and tomatoes requires patience if you want the textures to align properly. Brown the meat over medium heat until fully rendered, then drain the excess fat completely before combining it with the liquids, or the surface will pool with grease by the time the dish finishes cooking. When the pot reaches a rolling boil, immediately drop the heat to maintain a low, steady bubble rather than a violent boil that breaks down the vegetables into mush. Root vegetables like carrots and celery demand at least ninety minutes of gentle heat to soften completely while releasing their starches into the broth. That extended cooking window allows the tomato sauce, diced tomatoes, and beef bouillon to concentrate their flavors around the corn and aromatics. Stir occasionally during the process to prevent the denser ingredients from settling against the bottom of the stockpot and scorching. Once finished, ladle the hot portions into bowls alongside thick slices of crusty sourdough bread to absorb the savory liquid. Store any leftovers in an airtight container in the refrigerator for up to four days, noting that the starches will continue to absorb moisture as the mixture rests.
