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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 218.9
  • Total Fat: 8.2 g
  • Cholesterol: 38.1 mg
  • Sodium: 470.4 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 2.2 g
  • Protein: 14.1 g

View full nutritional breakdown of Our Favorite Hamburger Soup calories by ingredient
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Our Favorite Hamburger Soup

Submitted by: BEAKIEBEAN

Introduction

This is our favorite hamburger soup-you can use any vegetable you like in here-it's a great way to use up those little bits of veggies floating around the fridge or those almost empty bags lurking in the freezer. This is our favorite hamburger soup-you can use any vegetable you like in here-it's a great way to use up those little bits of veggies floating around the fridge or those almost empty bags lurking in the freezer.
Number of Servings: 12

Ingredients

    1 tablespoon canola oil
    2 big handfuls of baby carrots, sliced
    1 large onion, chopped
    1 stalk celery, sliced
    Couple toes of garlic, chopped
    1 pound ground beef
    2 cans (14.5 oz.) stewed tomatoes
    1 teaspoon salt
    1/2 teaspoon cayenne pepper
    1/2 teaspoon black pepper
    1 teaspoon dried basil
    1 teaspoon dried oregano
    1 carton of beef stock
    4 teaspoons beef base, like Better Than Bouillon
    4 cups water
    1/2 tablespoon Worcestershire sauce
    Frozen or leftover vegetables, whatever ya got!
    Egg noodles, medium or wide
    Parmesan cheese, grated, optional
    Dried parsley flakes, optional

Directions

In a large soup pot, sautÚ carrots, onion, celery and garlic in canola oil on medium high until veggies soften. Add ground beef and cook through; drain if needed. I don't generally find this necessary.

Add tomatoes with the juice, salt, both peppers, basil, and oregano; stir and cook on medium high, about 5 minutes. Add stock, beef base, water, and Worcestershire, increase to high and bring to a boil, reduce heat to medium-low, cover and simmer for 30 minutes, stirring occasionally. Add any leftover vegetables or frozen vegetables you have on hand, bring back up to a boil, reduce heat to simmer and continue to cook until veggies are cooked or warmed through.

Soup can be served at this point, or reduce heat to medium low and let it slow simmer an hour or more, stirring occasionally, until you are ready to eat! Cook egg noodles, or your favorite noodle separately according to package directions; drain. Spoon noodles into soup bowl, ladle soup over top of noodles and sprinkle with grated Parmesan cheese.


Tip: You can keep leftover vegetables from meals in a small container in the freezer. As you have leftover veggies, continue layering them into the container. This works perfect for soups!

Serving Size:áMakes about 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user BEAKIEBEAN.






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