This is a great soup to get plenty of nourishment from. It is also a great way to use up the vegetables you have on hand. I use everything from potatoes to Brussels sprouts to frozen corn in this soup. It doesn’t take a lot of each vegetable to get a whole pot full. I start with browning hamburger and then start throwing in the onion and celery and carrots. Let them soften a bit and add all the other ingredients. I eat this soup from only a 30 min simmer to a couple of hours. Great for a slow cooker or instapot. You can make this vegan by just sautéing the onions celery and carrots first in olive oil and leave out the Worcestershire  sauce. 

Hamburger Soup

Prep time 10-15 min

Cooking time 30 min-2 hours

Ingredients

1/2-1 pound ground beef (I like grass fed) browned

onion 1 whole medium

celery 2-3 stalks sliced into bite sized pieces

carrots 2-3 whole sliced in have and cut into bite size

tomatoes 2-3 ( I use Roma and ones that are getting to the end of the shelf life)

potatoes 1-3 depending on size cut to bite sized pieces

add whatever else you have Brussels sprouts, cabbage corn beans, as you can see by the picture above that is what I had that day. To that I added…

1 14-28 oz can diced tomatoes

1 tbs paprika

2 tbs Worcestershire sauce

2 tbs low sugar ketchup

salt and pepper to taste

brown the hamburger and the onion celery and carrots to soften add the remainder of the ingredients. Bring to a boil and simmer to your liking. If you want a softer vegetable then simmer longer. Add liquid can be beef chicken or vegetable stock or water if needed.

This soup gets better the second day. That’s why I make a big batch and eat it many times for different meals in a week.