Old Fashioned Hamburger Soup Recipes

HAMBURGER-BARLEY SOUP

Steps:

• In a large soup pot over medium heat, let the oil get warmed.
• Add the meat, onion, garlic, celery, and carrot; stir/saute for 5 minutes, breaking up the meat with a spoon--cook until meat is no longer pink.
• Add in the remaining ingredients; bring to a boil.
• Lower heat to medium-low and cook, covered, for about 1 hour or until vegetables and barley are tender.
• Remove bay leaf and throw away.

MY MOM'S OLD FASHIONED MACARONI SOUP

Steps:

• 1. In dutch oven, brown hamburger and onions. When done, spoon off drippings and discard. Add tomatoes and juice, tomato sauce, water, bouillon cubes and seasonings. Bring to a boil, then turn down to simmer. Simmer for 1-1/2 to 2 hours. When done, add macaroni and cook over medium heat 20 additional minutes or until macaroni is done.

HEARTY HAMBURGER SOUP RECIPE

Steps:

• Chop onion and place in large stock pot. Add chopped garlic and butter. Saute on medium high heat until the onions turn translucent and give up their water.
• Turn heat down to medium and add in hamburger. Using a large plastic spoon, break up and crumble the hamburger while browning.
• Once the hamburger is browned, add in the bottle of V-8 juice, frozen mixed vegetables, and beefy onion soup mix.
• Gently crush the Ramen noodles into small pieces while still in the package. Open the package and remove the seasoning packet. Add the seasoning packet only to the soup.
• Simmer on low heat for 15 minutes.
• Add in the crushed Ramen noodles and stir together.
• Simmer for an additional 15 minutes on low heat.

OLD-FASHIONED HAMBURGER STEW

Steps:

• Heat oil in a large pot over medium heat. Add ground beef and onion; cook until beef is browned and onion is soft and translucent, about 5 minutes. Add potatoes, tomato puree, diced tomatoes, 12 cups water, Italian seasoning, beef bouillon, cooking sherry, garlic, Sriracha, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes, rosemary, salt, and bay leaves to the pot. Bring to a boil.
• Mix flour into remaining 1 1/2 cups of water until a thin slurry is formed. While stirring constantly, pour flour mixture into the boiling soup and stir to combine. Boil and stir until soup begins to thicken, about 3 minutes.
• Reduce temperature to a simmer and stir in frozen vegetables. Continue to simmer, stirring occasionally, until potatoes and vegetables have cooked through, at least 20 minutes.

HAMBURGER SOUP WITH MACARONI

Steps:

• Heat a large soup pot over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.
• Add diced tomatoes, beef broth, water, carrots, celery, parsley, bay leaf, salt, chili powder, and thyme. Bring to a simmer and cook for 3 to 4 hours.
• Add macaroni and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.

CONTEST-WINNING HEARTY HAMBURGER SOUP

Steps:

• In a large saucepan, brown beef; drain. Add the next 10 ingredients; bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender. Add green beans. Cover and simmer 15 minutes longer or until the beans are tender.

MY MOM'S OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
• In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
• Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
• Bring to a boil, lower the heat, cover and simmer for about an hour.
• Add water as desired while it cooks.

OLD FASHIONED HAMBURGER SOUP

Steps:

• Brown meat and onions in fry pan; drain.
• Combine all ingredients in a large crock-pot.
• Simmer on low 6 to 7 hours.

GROUND BEEF VEGETABLE SOUP

Steps:

• In a 5 to 6 quart dutch oven over medium heat, add the olive oil, ground beef, onion, and the garlic. Cook and crumble beef until no pink remains. Add the carrots, celery and continue to sauté for about 6 to 8 minutes or until the carrots begin to soften, stirring occasionally. Stir in the Italian seasoning bay leaf and cook for another minute or two.
• Add the potatoes, pour in the broth, diced tomatoes with the juice, tomato soup, tomato paste, Worcestershire sauce, green beans and corn.
• Stir, bring to a boil, reduce heat and simmer covered for 35 to 40 minutes or until the vegetables are tender.

SPICY HAMBURGER VEGETABLE SOUP

Steps:

• Put ground beef in skillet, season with kosher salt & ground pepper, and cook over medium heat until almost brown.
• Add garlic the last minute or two of browning.
• Remove from heat; drain fat and sprinkle dry onion soup on top.
• Pre-cook potatoes and carrots to almost done. I use Ziploc Zip 'N Steam bags and cook for 4 minutes on high.
• Add butter to potatoes and carrots; let sit until butter melts.
• Stir potatoes and carrots until coated with butter.
• Add potatoes, carrots, and green beans to the skillet with the meat.
• Sprinkle vegetables with salt and lots of pepper.
• Add all remaining ingredients - bring soup to a boil.
• Reduce heat, and simmer at least an hour.
• May transfer to a slow cooker; cook on high 4 hours or low 7 hours.

CROCK POT HAMBURGER SOUP

Steps:

• Brown the ground beef in a skillet or sauté pan; drain off excess fat. You can reduce fat content even further by placing the beef in a colander and running hot water over it.
• Put the beef and all ingredients except the pasta into the slow cooker. Add water to within an inch or so of the top of the crock pot.
• Cover and cook the soup on low for 8 hours. Alternatively, cook the soup on high for about 3 to 4 hours.
• About 30 minutes before serving, cook pasta in boiling salted water ; add to the crock pot and heat through.

HAMBURGER VEGETABLE SOUP WITH V8 JUICE

Steps:

• Brown ground beef and onion, breaking into small pieces.
• Season the meat mixture with salt and pepper.
• Add diced potatoes, V8 juice and frozen vegetables.
• Bring to a boil over medium heat; then reduce heat to low and simmer for approximately 35 minutes of until all the vegetables are cooked through.
• Serve with crackers or cornbread.