One of the comfort food highlights of winter for me is hamburger soup. A bowl carries me back to the warmth of the wood stove in Dutch Cove’s den. I’d sit at the dinner table and watch the snow fall through the sliding glass door while Mamaw canned soup in the kitchen.
Once a year, she canned enough hamburger soup to last us through the upcoming winter and extra to gift to family and neighbors. Ebie loved it. Mamaw sent him home with a dozen jars every time he visited. I don’t think that was enough; it never lasted him more than a month.
After I moved to Wilmington, Mamaw did the same for me. Unlike Ebie, I made mine last as long as I could. That soup was a little taste of home.
When I finally learned to cook, hamburger soup was one of the first dishes I mastered. And like Mamaw, I make enough to feed a small army. Since I don’t have a pressure cooker, I freeze mine in individual portions. It freezes beautifully – and is perfect for a quick lunch on a chilly day.
I’ve dropped the recipe below for y’all. Enjoy!
Hamburger Soup Recipe
- 1 ib. Ground Beef
- 1 Can Tomato Sauce
- 1 Teaspoon Crushed Garlic
- 1 Tablespoon Italian Seasoning
- Dash of Worcestershire Sauce
- 1 Teaspoon Red Pepper Flakes
- 1 Large Can Original Veg-All
- 1 Can Diced Tomatoes
- 2 Teaspoon Better than Beef Bouillon
- Dash of Chili Powder
- Dash of Texas Pete
- Two bay leaves
- Salt & Pepper to taste
- Cook ground beef with crushed garlic until done. Drain grease.
- Add all ingredients to a stock pot, and bring to a boil.
- Remove bay leaves, and enjoy!
- If the soup is too thick, add water until it reaches your preferred consistency.
- Eliminate the red pepper flakes and Texas Pete for less heat. Add extra if you like more spice.
- Kick it up a notch by using fresh vegetables. Sweat veggies in butter first, and boil in soup until done.
- Add macaroni noodles if you want a heavier meal. (Note: it can’t be frozen if you add noodles.)