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Hamburger Soup is a home-style, hearty meal sure to satisfy healthy appetites and stir up happy memories of Grandma’s house.

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This changes the mouth feel of the soup to something a little thicker – not as thick as a stew but not brothy like so many other recipes for this type of soup. It’s a simple addition, making a little roux, but it creates a complex texture and a real “stick-to-your-ribs” meal.
There’s no need to thaw them, either. You can dump them into the pot straight from the freezer.
  • Ground Beef, 80/20 – 2 Pounds
  • Salt – 1 1/2 Teaspoon
  • Black Pepper – 1 Teaspoon
  • Vegetable Oil – 2 Tablespoons
  • Large Yellow Onion, Chopped – 1 Large
  • Cloves Garlic, Minced – 4 Cloves
  • All-Purpose Flour – 1/4 Cup
  • Beef Broth – 6-8 Cups Divided
  • Petite Dice Tomatoes, Undrained – 1 (14.5 Ounce) Can
  • Better than Bouillon Beef Flavor – 2 Tablespoons
  • Worcestershire Sauce – 1 Tablespoon
  • Dried Italian Seasoning – 1 Tablespoon
  • Tomato Paste – 1/4 Cup
  • Large Russet Potato, Diced – 6 Cups (About 2 Large)
  • Frozen Mixed Vegetables – 1 (16 Ounce) Package
  • Fresh Chopped Parsley – 2 Tablespoons
  1. Brown the ground beef, in a large pot, over medium heat. Add salt and pepper. Cook until there is no longer any pink. Transfer to a paper towel lined plate and set aside. Drain all fat from the pot and discard.
  2. In the same pot, add the oil and sautee the onion and garlic until the are soft, about 6-7 minutes. Sprinkle the onions with flour, stirring to evenly coat the onions and continue to cook for 2-3 minutes until the flour begins to brown.
  3. Add the cooked beef, 6 cups of beef broth, tomatoes, Better than Bouillon, Worcestershire sauce, Italian seasoning,  tomato paste, potatoes, and frozen veggies. Bring the mixture to a boil, then lower the heat and simmer, uncovered, until the potatoes are tender when pierced with a fork, about 25 minutes. Adjust seasoning. Add more beef broth if the soup gets too thick. Garnish with parsley and serve.

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