Classic and comforting hamburger soup, packed with flavor and nutrition.
- 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.
Pot Capacity Matters
Use a stock pot holding at least six quarts to accommodate the expansion of five cups of water alongside vegetables and beef without boiling over. Standard four-quart vessels leave less than an inch of clearance once the diced tomatoes and corn are added. Metal thickness dictates heat distribution here; thin aluminum scorching the bottom requires immediate flame reduction.
Browning and Fat Management
Render the lean ground beef thoroughly in a skillet before transferring solids to the broth to prevent a greasy film from coating the surface. Drain excess liquid through a fine-mesh strainer rather than tilting the pan to remove rendered fat efficiently. Direct incorporation of raw beef into the simmering water yields a cloudy stock and rubbery protein texture.
Simmering Duration Realities
Extend the simmer beyond the initial boiling phase until root vegetables yield completely to a knife tip at the 90-minute mark. Maintain a low bubble cadence rather than a hard boil to prevent the tomato solids from scorching against the pot base. Cool leftovers rapidly within two hours before transferring containers to the refrigerator for storage up to four days.
