• Emily Tyler

Hamburger Soup

A family favorite from my childhood. Use what vegetables you have on hand, easy to change the recipe up, and alway delicious. Adding the honey and lemon at the end balances the flavors.



1 pound ground beef

1/2 cup chopped onion

1 tablespoon oil

1 14-ounce can diced tomatoes with juice

1/2 cup red wine or port

2 bay leaves

1 tablespoon each finely minced fresh thyme and rosemary (can use dry, use a bit less)

Salt and pepper

3 stalks celery cut into 1/4" slices

3 carrots, peeled and cut into 1/4' slices

32 ounces chicken stock (I use a heaping tablespoon of Better Than Bouillon and water)

1 cup each frozen corn and baby peas

1 tablespoon each honey and lemon juice



  • In a large stockpot add the oil and saute the ground beef and onions until lightly brown

  • Add the wine and herbs

  • Add the diced tomatoes and the stock

  • Add the carrots and celery

  • Simmer for about 20 minutes or until the vegetables are tender

  • Add the corn and baby peas and just heat them through

  • Remove from the heat and stir in the honey and lemon juice and add salt to taste


Can add:

Diced potatoes (add with carrots)

Canned white beans

1/4 cup uncooked rice (add with carrots)

1/2 cup instant potato flakes (can use Instant mashed potatoes, but go organic) which will thicken it, add at the end

Pasta - such as Orzo or Orecchiette, add with the carrots


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