This recipe for Hamburger Soup came from a good friend of mine.
Picture a young newlywed, literally scribbling down a recipe as fast as possible in a grocery store while learning about cuts of meat and such from an older married friend. Of course, she tweaked it a bit to fit her own needs and to meet Real Food standards.
Don’t you just love recipes that evolve like that?
Hamburger Soup is super (or souper, get it?) nourishing, especially if you make it with Homemade Bone Broth. It’s also pretty easy to whip up, which makes it a regular family meal at my house. I love to make a huge batch and eat the leftovers all week long.
- 1 lb. ground beef (preferably grass fed)
- 1 large onion, chopped
- 2 TB coconut oil
- 1 clove garlic, minced
- Unrefined sea salt, to taste—about ½--1 tsp
- Ground black pepper, to taste
- Basil—about 1 TB dried or ½ cup fresh, chopped
- Parsley--about 1 TB dried
- 1 can (14 oz.) stewed tomatoes (or equivalent fresh chopped)
- 32 oz. beef broth (homemade is best!)
- 1 bay leaf
- 1-2 10-oz. bags frozen vegetable soup blend (not tomato-based kind), or whatever veggies you have on hand: frozen or leftovers, etc. Favorite veggies to add to this soup include: leftover roasted butternut squash, frozen roasted red peppers are great, fresh chopped zucchini, frozen green beans.
- Saute chopped onion in coconut oil.
- Add garlic and sauté briefly.
- Add ground beef and brown.
- Add seasonings—salt, pepper, basil, and parsley--and stir.
- Add tomatoes, beef broth, and bay leaf.
- Cook and let simmer at least 1 hour.
- Add vegetables. Cook for 1 hour or more, until vegetables are soft.
- Find and discard bay leaf.