Hamburger Soup
This easy hamburger soup is ready in 30 minutes with ground beef, pasta, & vegetables in a rich tomato broth. Budget-friendly and freezes beautifully!
Servings: 6
Ingredients
- 1 tablespoon Olive oil
- 1 cup Diced onion
- 1 tablespoon Minced garlic
- 1 pound Lean ground beef
- 10 ounces Condensed tomato soup plus 1 can-ful of water
- 14 ounces Beef broth or about 2 cups
- 1 cup Frozen corn or other canned/frozen vegetables
- 1 cup Small pasta, cooked to package directions (or uncooked*)
- Fresh minced parsley optional, for garnish
- Freshly grated Parmesan cheese optional, for garnish
Instructions
- Heat olive oil in a 5 quart pot or dutch oven. Add onion and saute for a few minutes, until they begin to soften. Crumble ground beef and stir garlic into the pot with the onions and cook until beef is no longer pink. Drain as much of the grease as possible. (I use paper towels to soak up the fat).
- Season beef with salt and pepper.
- Stir in beef broth, tomato soup and water. Bring to a boil over medium-high heat, then turn heat down to a simmer (medium-low to low). Add the vegetables and continue to simmer until vegetables are heated through; about 6-8 minutes.
- Meanwhile, boil pasta according to package directions. You can also boil in the soup but the noodles will absorb the liquid and may become mushy.
- Divide pasta into bowls, then soup, and garnish with fresh minced parsley and Parmesan cheese if desired.
- *If cooking the pasta IN the soup, add with the vegetables and simmer until pasta is tender.
Notes
- Hamburger Soup with Potatoes: Replace pasta with 2 cups diced potatoes (½-inch). Add with vegetables, simmer 10-15 min until fork-tender. Keep in mind that potatoes will thicken the soup, feel free to add more broth or water as desired to thin.
- Hamburger Soup with Pasta: I highly recommend cooking the pasta separately, as it can absorb extra liquid and become mushy if cooked in the soup. It makes leftovers easier too.
- One Pot Hamburger Pasta Soup: If you do prefer to make the soup all in one pot, you can cook the pasta in the broth as it simmers. It will take 10-15 minutes, depending on your heat setting and the type of pasta. Keep in mind, the pasta will get mushy the longer it sits, which makes leftovers difficult.
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Veggies: I often add what I have on hand like carrots, zucchini, green beans, or diced tomatoes. Frozen corn or frozen peas are easy additions.
Sauté raw vegetables, like carrots and celery, with the onions to soften. If using frozen vegetables, add them during the last 5-10 minutes of cooking. - Condensed Soup Swaps: Try adding a can of diced tomatoes or tomato sauce instead of the condensed soup.
Nutrition
Calories: 247kcal | Carbohydrates: 25g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 490mg | Potassium: 678mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1726IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 3mg
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