Slow Cooker Hamburger Soup
In this video, I go through the steps of making a delicious slow cooker hamburger soup. It is super simple and tastes absolutely amazing.
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This soup is loaded with delicious vegetables and ground beef. It is perfect for when you want something slightly healthy and delicious.
I am usually able to feed roughly eight people without needing to adjust the recipe. To feed even more people, I recommend that you make some side dishes to go with the soup.
My personal favorite side dish is some lovely fresh bread. However, your favorite salad will work quite nicely with the flavors of the soup.
A list of all the ingredients that you will need is below.
500g (1.1 lb) ground beef
2 onions, chopped
2 tsp garlic, crushed
2 carrots, diced
2 stalks of celery, diced
4 potatoes, peeled and chopped
1 tsp parsley, dried
1 tsp oregano, dried
1 Tbsp Worcestershire sauce
1 bay leaf
350ml (11.8 fl oz) beef stock
2 Tbsp tomato paste
800g (1.7 lb) crushed tomatoes
In some countries, ground beef is also known as beef mince or hamburger. Any of these products will work fine in this recipe.
For even more flavor, you can add some more vegetables to the soup. Something like sweet potato, bell peppers, or even mushrooms will work nicely with the rest of the ingredients.
I precook the ground beef to reduce the amount of fatty liquid that ends up in the soup. If you are low on time, you can skip the browning of the meat.
I love this slow cooker hamburger soup and hope that you do too. If you have some feedback, then please do not hesitate to leave a comment below.
Hamburger Soup, All Ingredients of a Hamburger in a Soup
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Ree Drummond's Speedy Hamburger Soup | The Pioneer Woman | Food Network
Ree Drummond makes a quick but hearty soup with ground beef and ready-made potatoes O'Brien.
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Speedy Hamburger Soup
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 40 min
Active: 20 min
Yield: 12 servings
Ingredients
2 pounds lean ground chuck
1 tablespoon olive oil
3 cloves garlic, minced
3 tablespoons tomato paste
28 ounces frozen O’Brien potatoes
One 14.5-ounce can diced tomatoes
12 baby carrots, sliced into thin rounds
4 cups beef stock or beef broth, plus more as needed
1/2 teaspoon ground oregano
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh parsley
Crusty bread, for serving
Directions
In a large pot over medium-high heat, brown the meat in the olive oil. Add the garlic and tomato paste. Cook for 2 minutes, then add the O’Brien potatoes, tomatoes, carrots, stock, oregano, salt, pepper and cayenne.
Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup until the potatoes are tender but not overly mushy, 8 to 10 minutes.
The soup should be somewhat thick, but if you'd like it to be more soupy, add 1 to 2 cups more of broth or hot water and heat through.
Garnish with the parsley and serve with crusty bread!
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Ree Drummond's Speedy Hamburger Soup | The Pioneer Woman | Food Network