Whole30 Hamburger Soup
This hamburger soup is a favorite recipe from our family archives!
Servings 8 people
Ingredients
- 2 lbs ground beef
- 1 large onion diced
- 1 (28) oz can diced tomatoes drained
- 2 cans mushrooms drained
- 4 cups beef broth
- 3 large carrots diced
- 5 red potatoes diced
- 3-4 celery ribs diced
- 1 tsp parsley minced
- 1 tsp thyme leaves
- 1 tsp oregano
- salt, pepper, and cayenne to taste
Instructions
- BROWN ground beef. Drain excess fat if needed.
- ADD onions, celery, carrots and potato and mix together.
- ADD diced tomatoes, mushrooms, and seasonings.
- ADD beef broth (see note).
- BRING soup content to a boil and reduce to a simmer for at least 1-2 hours. The longer you allow the soup to simmer, the richer and deeper the flavor!
Notes
In our household, I make soup every Sunday from October to mid-May, and along the way, I've learned a few things about how to make a thick soup without using a traditional "thickener." My first tip is to use red potatoes, which have a more creamy starch consistency when cooked. This starch naturally thickens the soup and gives it a really nice mouthfeel.
My second tip is to wait until ALL your ingredients are in the pot before adding any stock or broth, and then add only enough to just barely cover the meat and veggies. The veggies will soak up liquid while they cook, leaving you with a reduced and flavourful broth. Keep an eye on it while it simmers and add broth as needed – you may not need the full 4 cups. We prefer thick and stew-like soups, so if you do as well, try these two tips and let me know how it goes!