pioneer woman hamburger soup
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Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.[1]
In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include [2] rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, potatoes, pig’s trotters and bird’s nests.
Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles.
Hamburger Soup
2 1/2 lb.ground chuck
1whole large onion, diced
2stalks celery, diced
3cloves garlic, minced
1can (14.5 ounces) can whole tomatoes
3 c.beef stock or beef broth, plus more as needed
1whole yellow bell pepper, seeded and diced
1whole red bell pepper, seeded and diced
1whole green bell pepper, seeded and diced
4whole carrots, peeled and sliced on the diagonal
5whole red potatoes, cut into chunks
3 tbsp.tomato paste
1/2 tsp.kosher salt, more to taste
1/2 tsp.black pepper, more to taste
2 tsp.dried parsley flakes
1/2 tsp.ground oregano
1/4 tsp.cayenne pepper, more to taste
- In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. 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 rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.
- 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 seasonings, adding more salt if needed. Serve with crusty bread!
Another recipe :
Ingredients
Directions
- 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!
Hamburger Soup Pioneer Woman
What is Pioneer Woman Hamburger Soup?
This classic, all-American soup is made with lean ground beef, tangy tomato broth, and lots of vegetables. The taste and satisfaction of a juicy hamburger teamed with the comforting taste of tomato soup.
In addition to being quick and simple to prepare, it only takes about 45 minutes from start to finish.
Ingredients
Garnish:
Instructions
- Over medium-high heat, brown beef with onions, carrots, and celery in a Dutch oven or stockpot. As the beef cooks, prepare the potatoes and bell pepper. Drain all grease from the beef.
- Add all remaining soup ingredients and bring the soup to a boil. Stirring occasionally, reduce heat to a simmer and cook for approximately 25 minutes, uncovered.
- After the potatoes are tender, you can thin the soup to desired consistency by adding additional water or broth, but this soup is meant to be chunky. If desired, garnish individual servings with cheese.
Notes
- Can I use frozen vegetables? You can add frozen vegetable medleys to the soup along with the potatoes as an easy shortcut. There is no need to defrost.
- For how long does this Hamburger Soup need to cook? The Hamburger Vegetable Soup recipe takes about 25 minutes to simmer for 1-inch chunk potatoes, which I prefer to chop larger. You can chop the potatoes smaller so that the soup will cook more quickly.
- Is it possible to half this recipe? Absolutely! Since this Hamburger Soup will become a family favorite or personal favorite, even if you have leftovers, they will disappear without a trace! Plus, this Hamburger Soup makes fantastic leftovers!
- Is it possible to make it cheesy? Freshly shredded cheddar cheese can be stirred directly into Hamburger Soup to make it cheesy.
- Is it possible to thicken it? Sure! With a cornstarch slurry, you can thicken the soup to a stew-like consistency. Mix 2 tablespoons cornstarch with 1/4 cup cold broth or water until the cornstarch is completely dissolved. Slowly whisk it into the Hamburger Soup while it simmers. Let it simmer for 5-10 minutes until thickened.
VEGETABLE BEEF SOUP PIONEER WOMAN
INGREDIENTS
- 2 lb. ground chuck/Beef
- 1 whole large onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (about 14.5 ounces) can whole tomatoes
- 3 cup beef stock or beef broth, plus more as needed
- 1 whole yellow bell pepper, seeded and diced
- 1 whole red bell pepper, seeded and diced
- 1 whole green bell pepper, seeded and diced
- 4 whole carrots, peeled and sliced on the diagonal
- 5 whole red potatoes, cut into chunks
- 3 tbsp tomato paste
- ½ tbsp kosher salt, more to taste
- ½ tbsp black pepper, more to taste
- 2 tbsp dried parsley flakes
- ½ tbsp ground oregano
- ¼ tbsp cayenne pepper, more to taste
INSTRUCTIONS
- In a large pot over medium-high heat, Cook for about 3 to 5mins until meat browned and the onion, celery, and garlic are cooked.
- Remove the pot from the heat and let it cool.
- Once it’s cooled, drain off as much fat as you can.
- Return the pot to the heat and add the remaining ingredients (diced vegetables, seasonings, tomato, etc).
- Ensure that all ingredients are combined before bringing to a boil.
- After reducing the heat, cover the pot and continue cooking for 15-20 more minutes until the potatoes are tender but not so much tender. Test the potato with a fork.
- Cook the soup until it reaches the desired thickness.
- The beef Vegetable soup should be somewhat thick, but you can make it more “soupy” by adding 1 to 2 cups more broth OR hot water and heating it thoroughly.
- You may need to add more salt if the seasonings need to be adjusted.
- Serve with crusty bread and any side dish of your choice.
Notes:
This recipe is super to easy to make, the hardest part is just cutting up everything. I admit I was skeptical about ground beef in soup but this recipe is amazing! A-M-A-Z-I-N-G! I seriously could have downed the whole pot myself! This recipe makes a big pot which could feed my husband and I for a week, so if you want to make a smaller version for two people than I’d suggest cutting the recipe in half. Not sure about freezing it, but I would assume that it would be fine, you just might have to add some more seasoning when you thaw it out and re-cook it.
Directions:
BROWN the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can.
ADD the rest of the ingredients to pot. Stir and bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not mushy.
SERVE with bread!
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