Homemade hamburger soup
This is one of our favorite soups, perfect on a chilly autumn night. The soup is easy to make, and I often make it even quicker and easier by cooking my ground beef ahead of time. I often buy ground beef in large amounts when it’s on sale. On a day when I’m not busy, I’ll cook and crumble the beef and place it in freezer bags, about 1-2 pounds in each bag. Then when I’m ready to make soup, chili, tacos, or burritos, the meat is already done! This is also a good way to use leftover hamburgers.
Hubby likes to crumble my homemade cornbread in his soup, and you can find several cornbread recipes on this site. Personally, I like to have a grilled cheese sandwich with my soup!
Holle’s Hamburger Soup recipe
What you’ll need:
- 1-2 pounds ground beef
- 1 onion, diced
- Salt and pepper
- 1 can diced tomatoes, with liquid
- 1 can tomato sauce
- 1 can cream of mushroom soup
- 1 can beef broth or beef consommé
- 1 can Veg-all mixed vegetables
- 1 can corn, with liquid
- ½ cup instant rice, uncooked
- 1 tablespoon sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Liquid Smoke
- 1 teaspoon dried basil
- 1 teaspoon garlic salt
- Water, as needed
Directions: Brown ground beef and onions in a Dutch oven. Season with salt and pepper. Crumble meat and drain off oil.
Add remaining ingredients and bring to a boil. Immediately reduce heat, cover, and simmer for an hour or so. Add water, as needed, and stir occasionally.