Hamburger vegetable soup
My mom made this soup when I was a kid
My mom was a working mother and getting a good meal on the table after work was always a challenge for her when I was a kid. The good news was I was called upon to help make dinner a lot and became comfortable in the kitchen at an early age. So I am pretty sure this is the first soup I learned to make.
Fast and economical
This soup is fast. The goal is to cook the vegetables just until they are barely tender so they still have a density and bite. It is also inexpensive and a great way to stretch a pound of hamburger. It takes about 20 minutes to chop and 30 minutes on the stove. I start by chopping the onions in the food processor and then cook the onions and hamburger while I chop the remaining vegetables. I always make a double batch and freeze the leftovers for later.
My kids love this soup
This soup is so basic that I hesitated publishing it until my daughter Margo told me I had to. She said it was her favorite soup when she was sick.
Get our free cookbook: 15 Recipes That Will Make You Look Like A Star
While I grew up making this with ground beef, now I generally make it with ground turkey. On occasion I have gotten fancy and made meatballs with the onions and meat, but it is not necessary, and takes more time. I have also whisked an egg into individual hot bowls of soup to give it a little more heft. My kids liked to eat this soup with open-face melted cheddar cheese sandwiches. What isn't great with a melty open-face cheddar cheese sandwich?
- 1 T olive oil
- 1 onion, chopped
- 1 pound ground turkey, chicken or beef
- 1 49-ounce can of chicken stock
- 3 stalks celery, diced
- 3 carrots, peeled and chopped into ½" pieces
- 3 potatoes, peeled and chopped into ½" pieces
- 1 cup frozen peas
- 1½ t dried dill
- Kosher salt and pepper to taste
- 6 T grated parmesan cheese (optional)
- Heat a large heavy-bottomed pot, add olive oil. When oil is hot add onions and saute for about 5 minutes. Crumble in the ground meat, season with salt and pepper and cook another 5 minutes until no longer pink.
- Add stock and bring to a boil. Add celery, carrots and potatoes and return to a boil. Turn the heat down to medium-low and simmer for about 15 minutes, until the vegetables are crisp tender. Add peas and dill, taste and season with salt and pepper as needed.
- Serve in individual bowls topped with grated parmesan.