At much popular demand—actually only one person—I am sharing the Hamburger Soup Recipe that I posted on Instagram and Facebook today. I make variations to it depending on what I have on hand, who will be eating it, and what I feel like trying. I share the variations below. Feel free to experiment with the ingredients and spices that you like. I don’t think you can go wrong with this recipe.

It is a family/friends favorite and stays well in the fridge, actually tasting better after a day.

This soup is quick to prepare and one of my go-to’s when my time and energy are short. I cut up the veggies while the meat browns and then it all gets dumped in together.

Below is the original recipe and then my variations. Use the original as the formula for making it serve a crowd or to add other ingredients. If I want to stretch the soup to feed more people or to make the leftovers last for one more meal, I add a can of cannellini beans after I drain it. Feel free to add more broth to suit your preference for the “soupiness” of your soup. Mine often turns out to be more of a thick stew.

I make this in a large Dutch oven. If you don’t have one, a large pan will do. A Dutch oven would be a fun gift or wise investment. I use mine all the time—chili, soups, roasts, even a coffeecake from the Fall 2019 Magnolia Journal.

The Original Hamburger Soup

1# hamburger (can also use turkey burger)

4 potatoes, peeled and cut bite-size

4 large carrots, peeled and sliced bite-sized

1 small onion, diced

1 can green beans, drained

1 can diced tomatoes

2 cans beef broth

¼ cup or so red cooking wine (optional)

1 T. basil (optional)

In a large pot or Dutch oven brown the hamburger. Salt and pepper hamburger to taste. Remove it from the pan and drain, leaving a coating or grease in which to brown the onion.

Deglaze the pan with a ¼ or so of the wine. (This step is optional but I think it adds a subtle layer of flavor that makes it taste a little fancy.)

Add the rest of the ingredients. Salt the potatoes and carrots. Let it simmer until the potatoes and carrots are fork-tender. I turn the heat off just before this happens as they will continue to cook.

 

Turkey Burger Sweet Potato Soup

1# hamburger

Sweet potatoes to serve 4. Sweet potatoes always seem to go further than white ones in our family so you be the judge on how many you need. If they are large, I would suggest using two. Peel and cut into bite-size pieces.

4 large carrots, peeled and cut into bite-sized pieces

1 small onion, diced

1 can green beans, drained

2 cans chicken broth

¼ c or so of white cooking wine

½ t nutmeg

Follow the direction the same as for the hamburger soup.

I’d love to hear how you and your family like these recipes and which one you tried!

 

 

 

Brenda Garrison is an author and speaker who empowers women with the confidence to live their calling. Brenda is currently pursuing a Bachelor of Science Degree in Ministry Leadership with a Concentration in Women’s Ministry at Moody Bible Institute. She and her husband, Gene, are the parents of three young adult daughters and live near Metamora, IL.