Hearty Hamburger Soup

Posted on January 12, 2009 
Filed Under Soups

Mmmmm, soup. Perfect for winter. That reminds me, last Spring I got a taco soup craving and was going to spend this winter perfecting a taco soup recipe because I love taco soup… and now the winter is already half over!

One problem with soup is that you don’t get as much meat as you would in a meal with the meat separate. So, when I made this soup, I doubled the meat because it was going to be the main dish (served with biscuits and mozzarella cheese sticks). I wasn’t planning to feature it at the time I was making it because I put in double meat and added an extra spice (as in, I didn’t follow the recipe perfectly), so after the first step, I stopped taking progress pictures. Then, at mealtime I was regretting it because it was SO good and I thought you oughta have the recipe after all. 😉 So, the ‘done’ picture was taken at lunch today when I warmed up the leftover soup and served it with fresh Red Lobster biscuits, salad, and sliced cheese.

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Hearty Hamburger Soup …from the Treasured Recipes for our Mothers (compiled by the 3rd &4th grades 1990-1991 at Lebanon Valley Christian School, but I’ll bet the moms did more work at the compiling than the students did, altho’ the students names are written beside the recipes 😉 )

2 Tbsp. butter
1/2 cup chopped green peppers
1 lb. hamburger (I used 2 lbs)
1 cup diced or shredded potatoes
1/8 tsp. pepper
4 cups milk
1 cup chopped onion
1 cup sliced carrots
2 cups tomato juice
1 1/2 tsp. salt
1/3 cup flour
and I added about 1/2 tsp. of Chef Paul Prudhomme’s Meat Magic seasoning

Melt butter in pan. Add onion, carrot, and green peppers. Cook until onion is tender, not brown.
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Add hamburger and cook until meat is crumbly (I assumed this meant how it gets after it’s browned). Stir in tomato juice, potatoes, and seasonings. Cover and cook over low heat until tender. Combine flour with 1 cup milk and beat until free of lumps. Stir into soup mixture. Add remaining milk and heat, stirring frequently. Do not allow to boil.
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Soooo… what do YOU usually serve with soup? It’s often a got-all-the-food-groups-in-it dish (assuming you add crackers or croutons), so what food groups do you double up on?

Comments

9 Responses to “Hearty Hamburger Soup”

  1. Mrs.kw on January 12th, 2009 4:57 pm

    That soup looks delicious! I can’t wait to try it. I have been wanting a hamburger soup recipe to replace the one I have that calls for Dry Onion Soup mix.

    We usually have toast made with homemade whole wheat bread or cornbread with soup.

  2. Chris on January 12th, 2009 10:13 pm

    Is this Lebanon Valley as in Pennsylvania? That’s where I grew up. I now live in Arkansas, enjoy your web site.

  3. Lisa@The Cutting Edge of Ordinary on January 13th, 2009 5:20 am

    That looks just scrumptious! Great for the record cold temps we will get here in RI. High of 1 on Friday!

  4. Kay on January 13th, 2009 7:22 am

    Chris, yeah, same Lebanon Valley. :) My husband grew up around there too (till he was 14 yrs old).

  5. Joanna on January 13th, 2009 2:24 pm

    It’s a blustery, snowy, COLD day here — perfect for a bowl of hot soup! You just may have inspired me to make a decent supper for the boys & I tonight. :-) I use a Hamburger Soup recipe from Esther Shank’s cookbook.

  6. Mom M on January 14th, 2009 9:38 pm

    I make this soup a lot and love it, but I just cook the onion and peppers with the meat when I brown it and add the carrots when I add the potatoes. Cutting corners, I guess…wonder if I’m also cutting flavor! And my recipe has a bit of brown sugar added. Could we make a diet version? Maybe ground turkey and skim milk and none of those delicious looking croutons. =(
    ahhh…January!

  7. Sharon on January 14th, 2009 9:38 pm

    I think that recipe is about the same as the one in Esther Shank’s. It IS yummy! We love soup, it’s our regular Wednesday night meal, at least in the winter. It’s fast, you can make it ahead and let it simmer while everyone is getting their baths, and it’s ‘one-dish’, so it makes less to clean up before church. :-) I usually serve it with some sort of bread, sliced cheese, maybe pickles, and fruit.
    Just a health tip: more meat really isn’t necessary–we Americans think it’s a main food, where we’d do better to think of it as a side. (okay, that was all quoting from a certain doc I know…) If I want to stretch soup, I usually add more veggies. Sometimes I’ll even skimp on the meat, and even it out with veggies. But hey, I’m not sayin’ you gotta do that, ya know.
    BTW, I love your food photography. You’re getting good at this!

  8. Linda on January 14th, 2009 9:40 pm

    I enjoy dill cheese biscuits with soup.

  9. Barbara Miller on January 31st, 2009 2:22 pm

    I made this for our family (5 children and their spouses plus 11 grandchildren) over our ice storm and it was a winner!!! Served it with homemade bread. I also love your photography….. Not good for my diet though :(.

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