Loaded with meat and tons of veggies, this soup is a hearty meal that will fill your belly. Make a little or a lot, just adjust your ingredients however you like!
|Hamburger Soup|| |
Author: Marla Hingley
Garnish with a bit of powdered-style Parmesan cheese if desired. This type of cheese is perfect for soups since it dissolves instantly giving the soup a bit of creaminess and salty flavor.
- 1 lb ground beef, cooked
- 2 Tbsp oil
- ½-3/4 onion, finely diced
- 4-5 carrots, diced
- 3 stalks celery, diced
- 8 cups GF beef stock/broth
- 1 lg* can petite diced tomatoes
- 1 med* can tomato sauce
- 1 pkg GF onion soup mix
- ¼ cup sun-dried tomatoes, diced
- 2-3 Tbsp GF Worcestershire, to taste
- 1 tsp thyme
- 1 tsp Italian seasoning
- 1 bay leaf
- 1-2 Tbsp pesto, to taste
- 1-2 cups GF pasta of your choice, optional
- Parmesan cheese (powdered-style), optional
- Fry ground beef, set aside.
- In a large stock pot, saute onions, carrots and celery in oil until onions are soft.
- Add all but last two ingredients, and bring to a boil. Turn down and simmer until carrots are tender, about 20-30 minutes.
- If adding pasta, cook pasta in a separate pot, then add into soup at the last minute. Stir in the pesto, adjust any seasonings to taste, then serve.
- This soup is even better the next day, as it will thicken slightly. So save some leftovers for tomorrow!
Don't be too concerned with exact measures for this recipe, its all about how you want the soup to taste (I promise you can't mess it up!). For a bigger batch of soup, add more broth. For a thicker tomatoey tasting soup, use the biggest size of tomato sauce you can find at your grocery store (28oz?), or use only 8 oz for a thinner more beefy tasting soup. Same goes for diced tomatoes, use a large can if you like lots of tomatoes (28oz), or less - it's all up to you. Just taste as you go and adjust the flavorings accordingly.