Our Favorite Hamburger Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 tablespoon canola oil2 big handfuls of baby carrots, sliced1 large onion, chopped1 stalk celery, slicedCouple toes of garlic, chopped1 pound ground beef2 cans (14.5 oz.) stewed tomatoes1 teaspoon salt1/2 teaspoon cayenne pepper1/2 teaspoon black pepper1 teaspoon dried basil1 teaspoon dried oregano1 carton of beef stock4 teaspoons beef base, like Better Than Bouillon4 cups water1/2 tablespoon Worcestershire sauceFrozen or leftover vegetables, whatever ya got! Egg noodles, medium or wideParmesan cheese, grated, optionalDried parsley flakes, optional
In a large soup pot, sauté 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: Makes about 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user BEAKIEBEAN.
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: Makes about 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user BEAKIEBEAN.
Nutritional Info 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
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