Earlier this week I took the little kids to Madison County (of The Bridges of Madison County fame) to check out this stone tower in the middle of nowhere. Social distancing, FTW! 😂 Seriously though, Clark Tower was built in the 1920’s on top of a massive hill with the most gorgeous, fall views of Madison County below. I’ve been dying to see it for years. Told the kids we were going to go see a castle. We were all thrilled!
The tower is located within Winterset City Park which contains one of the aforementioned bridges of Madison County, plus a huge playground, hedge maze, and a log cabin originally built in the 1850s. The changing leaves, cool breeze, bright blue skies, and sense of outdoor adventure was exactly what we needed. It was SUCH a great morning!
Especially because I had Hamburger Soup ready and waiting to reheat for lunch when we returned home.
You guys, I learned a fancy new trick to see what recipes you’re searching for when you get to IGE and, spoiler alert: it’s ALL THE SOUPS. All of ’em! I highly advise you get this humble, hearty, fridge and pantry-staple soup recipe on your menu ASAP, because it’s just what we need for fall.
Why You Should Make Hamburger Soup:
- It’s PACKED with vegetables.
- Yet PACKED with flavor.
- It’s Easy.
- Feeds an army.
- Reheats well.
- Can be frozen, too.
Honestly this soup tastes exactly like the Campbell’s Alphabet Soup of my childhood, minus the caramel coloring and MSG. Gross. That said, I am dying to find gluten free alphabet pasta to sprinkle in. How cute would that be? In the meantime I’ll keep going back for bowl after bowl of this fabulous soup that’s feeding my stomach AND soul these days!
How to Make Hamburger Soup from Scratch:
Start by sauting carrots, celery and shallot or onion in butter until crisp-tender, seasoning with my homemade seasoned salt and pepper. Add fresh garlic then saute until extremely fragrant, 1-2 minutes.
Next add ground beef then break it up as it cooks. I prefer using a fattier ground beef like 85/15 or 80/20 because it stays tender in the soup after sauting/simmering, plus it adds a ton of flavor. You can either scoop out excess fat after sauting, or skim it off the top of the soup as it simmers.
Next add tomato sauce, beef stock or broth, and V8 vegetable juice which not only adds extra nutrition, but flavor too. Also toss in Italian seasoning, a bay leaf, a can of cut green beans, and frozen sweet corn.
Bring the soup to a bubble then add diced russet potatoes and simmer until the potatoes are tender, 15-20 minutes, stirring occasionally.
That’s all she wrote! Remove the bay leaves then scoop this hearty, humble, absolutely DELICIOUS Hamburger Soup into bowls and enjoy. Then go back for another bowl. And then another. You’ll see! Enjoy!
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Hamburger Soup from scratch is packed with flavor! This humble, easy soup recipe will bring you back for bowl after bowl.
- 2 Tablespoons butter
- 1 cup baby carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 1 shallot or small onion, chopped
- 2 garlic cloves, pressed or minced
- homemade seasoned salt and pepper (see notes)
- 1lb ground beef (I like 85/15 or 80/20)
- 4 cups (32oz) beef stock or broth
- 15oz can tomato sauce
- 15oz can cut green beans, drained
- 5.5oz can V8 original vegetable juice
- 1-1/2 cups frozen sweet corn
- 1-1/2 teaspoons Italian seasoning
- 1 bay leaf
- 2 small russet potatoes (14oz), peeled and diced
- Heat butter in a large soup pot or Dutch oven. Add carrots, celery, and shallot or onion, season with homemade seasoned salt and pepper, then saute for 3 minutes. Place a lid on top then cook until vegetables are crisp-tender, 8-10 minutes, stirring occasionally. Add garlic then saute until very fragrant, 1-2 minutes.
- Turn heat up to medium-high, add ground beef, season with more seasoned salt and pepper, then break it up as it cooks. If there is a lot of extra fat in the pot you can either scoop it out now with a spoon, or skim it off the top of the soup later.
- Add remaining ingredients EXCEPT potatoes then turn heat to high to bring soup to a bubble. Add potatoes then turn heat down to medium-low and simmer until potatoes are tender, 15-20 minutes, stirring occasionally. (You may put a lid on the pot near the end to help the potatoes soften if they’re taking too long.) Remove bay leaf then scoop soup into bowls and serve.
- Click here for my Homemade Seasoned Salt Recipe >
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.