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Hamburger Soup
Published May 17, 2024
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- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2tablespoons olive or vegetable oil
- 1pound ground beef (preferably 10 percent fat)
- 1small onion, diced (about 1 cup)
- 2large celery stalks, diced
- 3large garlic cloves, finely chopped
- 3tablespoons tomato paste
- 1(14-ounce) can diced tomatoes
- 3cups low-sodium beef stock or broth
- 1½teaspoons Italian seasoning
- Salt and black pepper
- 12ounces russet or Yukon gold potatoes (about 2 medium russet or 3 to 4 medium Yukon gold), peeled and cut into ½-inch cubes
- 3cups chopped mixed vegetables, such as green beans, corn, peas and carrots, frozen (unthawed) or fresh (see Tip)
- 2teaspoons Worcestershire sauce (optional)
- Chopped parsley, for serving (optional)
Preparation
- Step 1
Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add ground beef, onion and celery. Cook, breaking up the meat into crumbles and stirring occasionally, until the meat is no longer pink and the vegetables start to soften, 5 to 7 minutes. Stir in garlic and cook for 2 minutes.
- Step 2
Add tomato paste, stirring until it coats everything; cook 1 minute. Stir in tomatoes and their juice, stock, Italian seasoning, 1½ teaspoons salt and ¼ teaspoon pepper. Mix until combined, scraping the bottom of the pot to release any browned bits.
- Step 3
Stir in potatoes. Bring to a boil, reduce heat to medium and simmer, uncovered, for 10 minutes. Add chopped vegetables, stirring until combined. Make sure potatoes and vegetables are submerged, partially cover the pot, return to a simmer and cook until they’re tender, 7 to 10 minutes.
- Step 4
Taste soup, season with Worcestershire sauce, if using, and more salt and pepper, if desired. Ladle into bowls and top with chopped parsley, if using.
- A bag of mixed frozen vegetables is perfect here, as it significantly cuts down on prep time. Don’t thaw them; simply add to the soup from frozen. It’ll take a minute or two to return to a simmer, but adding them this way ensures maximum crispness. If using fresh veggies, you’ll need an extra 10 to 15 minutes for prep and a few more minutes of simmering to soften them. Peel and finely dice carrots, and stem and chop green beans into ½-inch pieces.
Private Notes
Cooking Notes
I haven't made this yet, but I was planning to, and I noticed Step 3 starts with "Stir in potatoes," but nowhere does it mention adding the beef stock/broth... Even if it seems obvious that the addition of the liquid would precede the addition of the potatoes (and other vegetables), you may want to mention it. :)
This was surprisingly good. I used ground bison (10% fat) and I added 1/4 cup of barley.
My grandmother would make this soup using leftover vegetables. Should save bits and pieces then when she had enough for a pot of soup, she would do this. It feels weird to use it making frozen vegetables that I did not save myself, but it is still delicious and reminds me of her.
Great combination of easy to find ingredients for savory and satisfying soup. My family kept thanking me for making it😍
I'm going to make this next week! I usually add about 1/4 teaspoon baking soda to my ground beef, gently work it in then allowing it to rest about 15 minutes before moving on with a recipe. Works wonders.
I used to have a similar recipe. The key was to include rutabaga among the vegetables and season with marjoram.
Delicious comfort food. Swapped in Impossible ground instead of beef. My frozen veg mix (Kroger soup vegetables) had potatoes in it, so it was even easier.
Loved this. Subbed in bison because it’s a leaner protein and super yummy and I prefer it. Subbed mushrooms instead of potatoes. Added red pepper flakes because some heat was needed. Prefer cilantro over parsley, so added that. Served with wheat bread. Overall, loved it. A Cooked and down the hatch in under an hour with leftovers for days.
Did you add barley as well as potatoes? Or instead of?
Shredded cabbage in place of the missing celery. Easy and fast and an unexpected big hit.
This was SO good. Way beyond expectations. Read the comments first and made it with a few substitutions. Didn’t have enough tomato paste so added chopped sun-dried tomatoes. Had a bag of frozen Trader Joe’s potatoes, green beans, and mushrooms, which I used in place of the potatoes and vegetables. Sautéed Italian meatballs for the hamburger. Made it one night and ate it the next. It was superb. Would absolutely make it again. And no need for extra seasoning. It came through perfectly.
Mom’s version: no potatoes. Add a bag of frozen pearl onions about 5 min before the bag of frozen veggies. The onions take a bit more time than the veggies.
Looks a lot like the recipe I grew up with! Midwestern thing? Glad to know I have another place to reference when wanting to share this easy meal with others. Thanks!
Added probably 2T Italian seasoning, and a good shake of garlic salt, seasoning salt, and crushed red pepper. Also added one diced jalapeño with onion and celery. Otherwise prepared as directed and delicious!
Re: Hamburger name for ground beef - in Michigan ground beef was always called hamburger and my mom had a million different recipes for it, including one like this only with rice instead of potatoes. Looking forward to trying this one.
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