Autumn Hamburger Soup
Autumn hamburger soup is such an easy and hearty meal this time of year. Full of ground beef, tomatoes and vegetables it’s a satisfying dish. There is something about a bowl of soup that is so warm and comforting when the weather is cooler. This soup recipe is one that has been handed down for several generations and is truely a classic! Hamburger soup is not only healthy but is low in calories and made with ingredients that most of us have on hand. It comes together quickly and is ready to eat in less than 45 minutes. This recipe can be modified to include your favorite fall vegetables and can even be made with frozen vegetables to save some time. I love to make a pot of soup so we have something delicious to eat during the week. I know you will love it as much as I do.
What do I need to make autumn hamburger soup?
- 1 lb of 80/20 ground beef (you can use a leaner ground beef but the 80/20 has a little more flavor). You can substitute ground turkey if desired.
- 1 medium yellow or white onion, chopped
- 1 large clove garlic, minced fine
- 1 32 oz carton beef broth
- 1 28 oz can of diced tomatoes (you can also use two 14.5 oz cans instead of the larger can of tomatoes)
- 2 medium carrots, peeled and sliced
- 2 medium ribs celery, sliced
- 2 medium potatoes, peeled and chopped
- 1 medium zucchini, cut in half and sliced
- 2 tsp fine sea salt (or to taste)
- 1 tablespoon Worchestershire sauce
- 1/4 tsp fresh black pepper (or to taste)
- 1 bay leaf
- 1/2 tsp dried basil
- Optional red pepper flakes and fresh or dried parsley for serving
How to make autumn hamburger soup:
- In a dutch oven saute hamburger with onions and garlic until hamburger is browned and onion is transluscent and soft.
- Add tomatoes, beef broth, carrots, celery, potatoes, zucchini, Worchestershire sauce and seasonings to the hamburger mixture and stir to combine.
- Bring the soup to a boil and simmer on medium heat for at least 20-30 minutes or until all vegetables are tender and flavors are melded.
- It’s really that easy and the soup is ready to serve – enjoy!
Options for making autumn hamburger soup:
This soup is very versatile and you can make changes so the soup fits your individual taste.
- You can use ground turkey instead of the hamburger (I would still use beef broth for flavor).
- Use any kind of vegetables that you have including green beans, cabbage, peas or even substitute a package of frozen vegetables if you don’t want to chop up the veggies.
- You can add different spices to this soup including Italian seasoning to your liking. Add some dried red pepper flakes if you want a little heat.
- Pasta such as macaroni, bowties or ditalini can be used in place of or in addition to the potatoes.
- A little fresh grated parmesan cheese would be a delicious addition.
How do I store or freeze hamburger soup?
- If you want to make this soup to freeze for later completely cool the soup and place in an airtight container for up to 3 months. Unthaw in the refrigerator before heating the soup up. If you are going to freeze the soup don’t add potatoes or pasta or add them later. Potatoes don’t tend to freeze well and may go mushy when unthawed.
- This soup keeps well in the refrigerator for up to 3 days. You can place in individual microwaveable containers so it is ready to go if you are meal prepping. Just reheat the soup when ready to eat.
Other delicious soup recipes to try:
Autumn Hamburger Soup
Ingredients
- 1 lb 80/20 ground beef Can substitute ground turkey or lean ground beef
- 1 medium white or yellow onion, chopped
- 1 large clove garlic, finely minced
- 1 32 oz carton beef broth
- 1 28 oz can diced tomatoes may use two 14.5 oz cans tomatoes
- 2 medium carrots, peeled and sliced
- 2 medium ribs celery, sliced
- 1 medium zucchini, halved and sliced
- 2 medium potatoes, peeled and chopped
- 1 tbsp Worchestershire sauce
- 2 tsp fine sea salt (or to taste)
- 1/4 tsp fresh pepper (or to taste)
- 1 bay leaf
- 1/2 tsp dried basil
- Dried red pepper flakes or dried or fresh parsley optional for serving
Instructions
- In a dutch oven saute hamburger with onions and garlic until hamburger is browned and onion is transluscent and soft.
- Add tomatoes, beef broth, carrots, celery, potatoes, zucchini, Worchestershire sauce and seasonings to the hamburger mixture and stir to combine.
- Bring the soup to a boil and simmer on medium heat for at least 20-30 minutes or until all vegetables are tender and flavors are melded.