Easy Hamburger Soup Recipe (2024)

FAQs

Can you boil hamburger meat for soup? ›

You can boil ground beef! Place the meat in a large pot and cover it with water. Break up the meat with a wooden spoon or spatula then bring the water to a boil. Turn down the heat, cover, and simmer for several minutes or until the meat is fully cooked.

Can You Put Raw Ground Beef In Soup? If you cook it thoroughly in the liquid, yes you can. However I've found this beef takes better when it's cooked first and the broth and other ingredients are added after it's cooked.

Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Stir in carrots, celery, and onion; cook and stir until vegetables are soft, about 5 minutes.

How long does it take to cook ground beef? Once the water has come to a boil, cover the pot with a lid and let it simmer. It should only take about 15 minutes for the beef to fully cook through. The meat will turn brown when it's done, so keep an eye on it.

How to make Beef Soup. The key step here is to brown the beef well – aggressively is the term that I use. This adds a ton of flavour to the beef itself and the broth, from the brown bits on the bottom of the pot that dissolves into the broth.

Generously season the beef with salt and pepper before browning it. This will help to bring out the natural flavors of the meat and create a delicious base for your soup.

If you are adding meat to a soup, sear or brown it in a sauté pan before you add it to the soup.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says.

Seasoned Ground Beef: A Picture Guide

Step 1: Add the ground beef to a hot, heavy bottomed pan. Step 2: After the beef has cooked for 3-5 minutes, add the salt. Step 3: Once the fat has rendered, add in the spice mixture.

Should you drain the fat from your ground beef? ›

First of all, that “grease” is rendered fat, which is what gives the delicious flavor to your ground beef. While it's fine to get rid of some excess grease, you always want to keep some of it in the pan. If you rinse away all the grease, you're literally rinsing away flavor, and your beef will end up dry.

During cooking, beef undergoes many chemical changes, affecting its appearance, taste and texture. Browning or searing the lean outer surface of your beef produces the rich, deep meaty colours, flavours and aromas we love. This browning process is known as the Maillard reaction.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Vinegar – A spoonful of vinegar is a quick fix when you find yourself with a bowl of dull, flat-tasting soup. Just a small amount of acid will brighten up the flavors. 2. Soy Sauce – Soy sauce is another item that's ideal for brightening up and adding depth of flavor to an otherwise dull soup.

Boiling your ground beef is a great idea if you want to cook with leaner, less fatty meat. This is a simple, quick, and easy-to-clean process where you cover the meat in water and brown it on medium heat for for 3-5 minutes or so. Boiled beef is also often used to feed dogs, as it is a great form of protein.

Set a pot of water to boil on your stove top. I suggest a large stockpot to do larger quantities and ensure you have room. Stir occasionally to help the hamburger meat move around and cook evenly. Boil for approximately 6-8 minutes or until thoroughly cooked – no pink showing.

After browning the meat and adding liquids, bring to a light simmer then reduce the heat so that it is just bubbling every now and then. This will give you the most tender meat; true, hard boiling will make meat stringy and tough. (Too much heat!)

Chop beef chuck and remove as much hard fat as possible then season with a little salt and sear on one side with olive oil. Remove meat from the pan once you see a little browning on one side. Add broth, onions, garlic, celery rib, tomato paste and meat to large pot and simmer for at least one hour and a half.