EASY HAMBURGER SOUP RECIPE

Hamburger Soup is a home-style, hearty meal sure to satisfy healthy appetites and stir up happy memories of Grandma's house.

This changes the mouth feel of the soup to something a little thicker – not as thick as a stew but not brothy like so many other recipes for this type of soup. It's a simple addition, making a little roux, but it creates a complex texture and a real "stick-to-your-ribs" meal.

There's no need to thaw them, either. You can dump them into the pot straight from the freezer.

INGREDIENTS

Ground Beef, 80/20 - 2 Pounds
Salt - 1 1/2 Teaspoon
Black Pepper - 1 Teaspoon
Vegetable Oil - 2 Tablespoons
Large Yellow Onion, Chopped - 1 Large
Cloves Garlic, Minced - 4 Cloves
All-Purpose Flour - 1/4 Cup
Beef Broth - 6-8 Cups~Divided
Petite Dice Tomatoes, Undrained - 1 (14.5 Ounce) Can
Better than Bouillon~Beef Flavor - 2 Tablespoons
Worcestershire Sauce - 1 Tablespoon
Dried Italian Seasoning - 1 Tablespoon
Tomato Paste - 1/4 Cup
Large Russet Potato, Diced - 6 Cups (About 2 Large)
Frozen Mixed Vegetables - 1 (16 Ounce) Package
Fresh Chopped Parsley - 2 Tablespoons

INSTRUCTIONS

Brown the ground beef, in a large pot, over medium heat. Add salt and pepper. Cook until there is no longer any pink. Transfer to a paper towel lined plate and set aside. Drain all fat from the pot and discard.
In the same pot, add the oil and sautee the onion and garlic until the are soft, about 6-7 minutes. Sprinkle the onions with flour, stirring to evenly coat the onions and continue to cook for 2-3 minutes until the flour begins to brown.
Add the cooked beef, 6 cups of beef broth, tomatoes, Better than Bouillon, Worcestershire sauce, Italian seasoning, tomato paste, potatoes, and frozen veggies. Bring the mixture to a boil, then lower the heat and simmer, uncovered, until the potatoes are tender when pierced with a fork, about 25 minutes. Adjust seasoning. Add more beef broth if the soup gets too thick. Garnish with parsley and serve.

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