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Hamburger Soup Recipe

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This recipe for Hamburger Soup, by , is from The Burroughs Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Burroughs


1 to 1 1/2 pound ground chuck
1/2 onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 14.5 ounce diced tomatoes
2 C Water
2 cans Beef Broth
1/2 Red pepper, diced
1/2 Green pepper, diced
3 - 4 Carrots, sliced on diagonal
5 Red potatoes, cut into chunks
3 T Tomato Paste (optional)
1/2 to 3/4 t Kosher Salt
1/2 t Pepper
2 t Dried Parsley
1/2 t Oregano
1/4 t Cayenne Pepper or to taste
1 envelope dry onion soup mix
1/2 C Macaroni

In skillet, brown the ground chuck, with the onion, celery, garlic and peppers. Salt & pepper to taste. Remove and drain off fat.
Return the ground chuck to the pot. Add the remaining ingredients except the macaroni. Stir to combine, then bring to a boil. Add the macaroni, and reduce the heat, then cover the pot and simmer for 15 - 20 minutes until potatoes and macaroni and vegetables are tender. Not mushy.
Should be somewhat thick. If desired, can add more beef broth to thin. Taste and adjust seasonings as needed.
Serve with crusty bread.
Also, can top bowls with a little Parmesan.




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