Homemade Hamburger Soup Recipes

Steps:

• In large skillet, brown ground beef with onion, garlic, bell pepper, parsley and celery. Do not drain.
• Pour into a very large pot.
• Add beef bullion cubes and 4 cups water. Bring to a boil.
• Add diced tomatoes, tomato sauce, salt and pepper, and all vegetables.
• Bring to a boil, reduce heat and simmer until potatoes are done.
• Serve with cornbread or crackers.

Steps:

• Brown hamburg in large pan breaking up into medium pieces.
• Drain off excess fat.
• Add the rest of the ingredients.
• Bring to a boil; reduce heat and simmer covered for 1 hour or till veggies are tender.
• If you have any leftover rice, peas, or corn, add them at the end and heat well.
• This soup freezes well as long as there is no potato in it.

Steps:

• In a large dutch oven, brown meat, adding onions and garlic. When meat has lost its pink colour, drain off any excess fat if there is any visible.
• Add all remaining ingredients, turn heat down to low so soup is barely simmering, cover, and let cook for about 2 hours (even longer is fine). After one hour, taste soup and add salt if necessary.
• If you have leftovers (soup freezes well, so consider making the whole pot even if it's a lot for your family), be aware that it tends to thicken when cool. When reheating, I always add a little more beef broth.

Steps:

• In large saucepan brown ground beef. Season well with salt, lemon pepper, garlic powder and onion powder. Drain well.
• Add tomatoes, vegetables, bouillon cubes, tomato sauce, tomato juice and macaroni. Add about 1 1/2 cans of water (use the can from the tomatoes).
• Cook until heated.
• Sprinkle individual bowls with cheese.

Steps:

• In a large pot over medium-high heat, brown the meat with the garlic, celery and onions. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
• Return the pot to the heat and add the beef stock, tomatoes, tomato paste, parsley, oregano, salt, black pepper, cayenne, potatoes, carrots and green, red and yellow bell peppers. Stir to combine, then bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are tender but not overly mushy, 15 to 20 more minutes. The soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust the seasonings, adding more salt, black pepper or cayenne if needed.
• Serve with crusty bread!

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.

Steps:

• In a Dutch oven, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender, stirring occasionally. Discard bay leaf.

Steps:

• Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• Place a the potatoes in a layer to cover the bottom of the slow cooker. Sprinkle the celery over the potatoes, and cover with a layer of ground beef. Season each layer with salt and pepper. Throw in the carrots, onions and peas. Mix together the tomato soup and water, and pour over the top. Cover, and set to low for 6 to 8 hours.

Steps:

• In a large saucepan, brown meat, drain excess fat.
• Add salt, pepper, oregano, basil, seasoned salt, and onion soup mix.
• Stir in boiling water, tomato sauce, and soy sauce.
• Cover and simmer for about 15 minutes.
• Meanwhile, prepare celery, celery leaves, and carrots; Then add to simmering mixture with split peas and continue to cook for 30 minutes.
• Add macaroni and simmer for 30 minutes longer, adding more water if necessary and stirring occasionally.
• Serve sprinkled with Parmesan cheese over individual servings.
• To freeze: place soup in a rigid container and freeze. To reheat: remove from freezer and thaw. Place soup in saucepan and heat, stirring, until hot.

Steps:

• In a saute pan, brown ground beef, over medium heat.
• In a large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and macaroni. Bring to a boil and then simmer until macaroni is done.
• Add browned ground beef, mix and serve.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato juice, carrot and potato. Stir in seasonings. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in vegetable mixture; heat through.

Steps:

• In a medium skillet, brown hamburger over medium heat. Drain off fat.
• Combine beef, carrots, celery, onions, bouillon, water, tomato sauce, chopped tomatoes, salt, corn, basil, and ketchup in a large stock pot. Bring to a boil. Reduce heat, and simmer for at least 1 1/2 hours.

Steps:

• In a Dutch oven or soup kettle, brown meat and onion; drain. Add remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 2-3 hours. Remove bay leaves before serving.

Steps:

• Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.
• Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.

Steps:

• Brown meat with onions, celery and garlic in large saucepan on medium heat; drain.
• Add pepper and cumin; cook and stir 1 min. Stir in potatoes and broth. Bring to boil on medium-high heat, stirring occasionally. Simmer on medium-low heat 15 min., stirring occasionally.
• Stir in diced tomatoes, tomato paste, ketchup and mustard. Cook 3 to 4 min. or until heated through, stirring frequently. Stir in relish.

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth and water. Bring to a boil., Add celery, carrots, barley, thyme and pepper. Reduce heat; simmer, covered, for 10-12 minutes or until vegetables and barley are tender., Remove from heat; stir in parsley. Let stand 5 minutes.

Steps:

• Heat a large pot over medium-high heat, and stir in the ground beef. Cook until the beef is crumbly, evenly browned, and no longer pink. Drain, and discard any excess grease.
• Stir in the potatoes, carrots, green beans, corn, tomatoes, tomato sauce, and water. Bring the soup to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Season to taste with salt and pepper.