Hamburger Soup Recipe by Chris Gan
Cooking Instructions ~30 min total 1 Gather the ingredients. 2 Chop the onion, bell peppers, and celery. If you prefer larger chunks of onion or pepper, cut them to the size you like. 3 Peel and slice the carrots. Peel and cut the potatoes into chunks. 4 In a large skillet, heat a few teaspoons of olive oil and fry the ground meat over medium heat until it is done. I used a frying pan and a big pot simultaneously to save time. Note: I used about 1.2 lb 85% lean beef and 1 lb 93% lean turkey today. 5 Drain the meat to eliminate excess fat and to prevent the soup from being too greasy. 6 Wipe out the skillet, then add a few teaspoons olive oil. Fry the onion over medium-low heat. Repeat this process for the bell peppers and celery, moving them to a big pot when they’re slightly softened. 7 Add the garlic to the veggies and fry for about 1 minute over medium-low heat. Then, add the oregano, salt, pepper, and onion soup mix. Stir well. 8 Add the tomatoes and their juices, potatoes, carrots, beef broth, tomato paste, parsley, and Worcestershire sauce. Add back the drained meat and stir well. 9 Increase the heat and bring to a boil, then reduce heat to a simmer. Cover, and let simmer for 15 to 20 minutes until the potatoes and carrots are just tender. 10 During the last 5 minutes of cooking, add the corn. Cover the pot again and simmer until the corn is fully cooked. 11 The soup will be pretty thick. Add more water if you like a thinner soup. Taste and adjust the seasonings as needed. I added another teaspoon of kosher salt at this point. Serve with crusty bread or cornbread. You can also top it with a little cheese, if you like. 1 Gather the ingredients. 1 Gather the ingredients. 2 Chop the onion, bell peppers, and celery. If you prefer larger chunks of onion or pepper, cut them to the size you like. 2 Chop the onion, bell peppers, and celery. If you prefer larger chunks of onion or pepper, cut them to the size you like. 3 Peel and slice the carrots. Peel and cut the potatoes into chunks. 3 Peel and slice the carrots. Peel and cut the potatoes into chunks. 4 In a large skillet, heat a few teaspoons of olive oil and fry the ground meat over medium heat until it is done. I used a frying pan and a big pot simultaneously to save time. Note: I used about 1.2 lb 85% lean beef and 1 lb 93% lean turkey today. 4 In a large skillet, heat a few teaspoons of olive oil and fry the ground meat over medium heat until it is done. I used a frying pan and a big pot simultaneously to save time. Note: I used about 1.2 lb 85% lean beef and 1 lb 93% lean turkey today. 5 Drain the meat to eliminate excess fat and to prevent the soup from being too greasy. 5 Drain the meat to eliminate excess fat and to prevent the soup from being too greasy. 6 Wipe out the skillet, then add a few teaspoons olive oil. Fry the onion over medium-low heat. Repeat this process for the bell peppers and celery, moving them to a big pot when they’re slightly softened. 6 Wipe out the skillet, then add a few teaspoons olive oil. Fry the onion over medium-low heat. Repeat this process for the bell peppers and celery, moving them to a big pot when they’re slightly softened. 7 Add the garlic to the veggies and fry for about 1 minute over medium-low heat. Then, add the oregano, salt, pepper, and onion soup mix. Stir well. 7 Add the garlic to the veggies and fry for about 1 minute over medium-low heat. Then, add the oregano, salt, pepper, and onion soup mix. Stir well. 8 Add the tomatoes and their juices, potatoes, carrots, beef broth, tomato paste, parsley, and Worcestershire sauce. Add back the drained meat and stir well. 8 Add the tomatoes and their juices, potatoes, carrots, beef broth, tomato paste, parsley, and Worcestershire sauce. Add back the drained meat and stir well. 9 Increase the heat and bring to a boil, then reduce heat to a simmer. Cover, and let simmer for 15 to 20 minutes until the potatoes and carrots are just tender. 9 Increase the heat and bring to a boil, then reduce heat to a simmer. Cover, and let simmer for 15 to 20 minutes until the potatoes and carrots are just tender. 10 During the last 5 minutes of cooking, add the corn. Cover the pot again and simmer until the corn is fully cooked. 10 During the last 5 minutes of cooking, add the corn. Cover the pot again and simmer until the corn is fully cooked. 11 The soup will be pretty thick. Add more water if you like a thinner soup. Taste and adjust the seasonings as needed. I added another teaspoon of kosher salt at this point. Serve with crusty bread or cornbread. You can also top it with a little cheese, if you like. 11 The soup will be pretty thick. Add more water if you like a thinner soup. Taste and adjust the seasonings as needed. I added another teaspoon of kosher salt at this point. Serve with crusty bread or cornbread. You can also top it with a little cheese, if you like. 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