by Jessica · Modified: · This post may contain affiliate links · This blog generates income via ads · 28 Comments
In the winter months is there anything better than a steaming hot bowl of hearty soup? I find there is nothing I crave more. I am talking about the kind of soup that warms you right to your bones and gives you those warm tingles all over. This Classic Hamburger Soup will do just that!
If you are anything like us, during the week we have a very limited amount of time to get dinner on the table. With this soup there is not a lot of preparation required. Which is always nice (and a huge win in our house)!
This post was updated on December 22, 2019.
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Onions
You might notice that there are no red onions that are visible in this updated post, but instead carrots! So let me explain…
About a month ago we discovered that Eddie is allergic to onions! This took us FOREVER to figure out. For the longest time, we actually thought it was cooked carrots (hence no carrots in this soup the first time around). We actually eat the food that we prepare for this blog, but I have made this soup recipe a hundred times with onions so I know that they work!
So that's all, please feel free to use onions in this recipe if you wish. We are currently in the process of experimenting with different types of onions to see if it is one specific type or all types. So for a while our recipes will be onion free, but I promise this doesn’t affect the taste or end product at all!
Let's Make the soup
You will need to grab a large stock pot or cast iron dutch oven. Over medium heat brown the ground beef, breaking it apart until it is fully cooked. I use 600 grams of organic lean ground beef for this recipe.
After the ground beef is fully cooked if you have a lot of grease in the pan, drain off some. I usually don’t drain the beef, because you will still want a little bit of the fat for cooking the vegetables, but if you have more grease than a tablespoon or so, drain off some of the excess so your soup is not greasy.
Next, add in the onions, sweet bell peppers, celery, and carrots. Saute over medium heat for 5 minutes, until the vegetables become slightly tender.
After the veggies have sauteed with the beef, add in all of the remaining ingredients. Stir well to combine and bring the soup to a simmer.
Cover the pot with a tight fitting lid and let the soup simmer for a minimum of 45 minutes. Of course, as with most soup recipes the longer it simmers, the more flavour that gets released, and the more rich tasting the end product will be. If you are letting this soup simmer for a longer amount of time, turn the burner as low as it will go, and let the soup simmer all day. (p.s, it makes your house smell divine!)
Low Sodium Alternative
If you are watching your sodium intake, you can make these minor changes to the recipe that lower the sodium. It is definitely not “salt free”, but it greatly lowers the amount of sodium in the soup.
The changes to make are:
- Decrease beef Consommé to one can only
- Add 4 cups of Vegetable Broth or Chicken Broth (no salt added)
- Decrease water to 1 cup
We put a lot of work into our recipes, we would love to know if you tried this recipe and how it turned out for you!
If you have any questions about this recipe, I would be happy to answer them in the comments down below! To get a hold of us, you can shoot us an email or leave a comment down below! We can also be found on Instagram, Facebook, Twitter, or Pinterest.
updated on December 22, 2019
Classic Hamburger Soup
Yield: 6 Servings
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Hearty and warming family favorite
Ingredients
- 600 grams Organic Ground Beef, lean
- 1 Large Red Onion, diced (optional)
- 1-28 oz can Diced Tomatoes, drained
- 2 cups Water
- 3 cans Beef Consommé
- 1 can Tomato Soup
- 2-3 Bay Leaves
- 2-3 Sweet Bell Peppers, seeded and diced
- 4 Stalks Celery, chopped
- 4 Carrots, peeled and chopped
- ½ cup Pearl Barley
- 1 Tablespoon Parsley Leaves
- 1 teaspoon Thyme Leaves
- 1 teaspoon Cumin
- ½ teaspoon Garlic Powder
- Salt & Pepper, to taste
Instructions
Stove Top Directions
- In a large stockpot or dutch oven, over medium heat brown ground beef until fully cooked.
- Over medium heat add red onion, sweet bell peppers, celery, and carrots. Saute for 5 minutes.
- Add in remaining ingredients, stir to combine, and bring to a boil.
- Cover with a lid and let simmer over medium low heat for a minimum of 45 minutes. Stirring regularly just to make sure nothing is sticking to the bottom.
- Remove from heat, keep covered with the lid and let stand 10 minutes before serving.
Crockpot Directions
- Brown ground beef as directed above before adding to the crockpot.
- Add all remaining ingredients and stir to combine.
- Let simmer on high for 4 hours or on low for 8-10 hours.
Notes
Low Sodium Alternative
These changes will make this soup lower in sodium.
- Decrease beef Consommé to one can only.
- Add 4 cups of Vegetable Broth or Chicken Broth (no salt added)
- Decrease water to 1 cup.
Nutrition Information:
Yield: 6Serving Size: 1 grams
Amount Per Serving:Calories: 396Total Fat: 18gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 89mgSodium: 729mgCarbohydrates: 26gFiber: 6gSugar: 11gProtein: 33g
Please Note- The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
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