I think this Hamburger Soup is my #1 all-time favorite quick and easy soup! It’s a very delicious and adaptable recipe! It’s the bestest!!!
I’ve even had requests to bring this soup to birthday dinners.
It’s adaptable because any leftovers you have in the fridge can be thrown in. You can also adjust it in almost any manner to suit your family’s tastes!
Leftovers are even better. The soup freezes well so you can make up a big batch and have it available for those days when you’re just to busy to cook!
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My little Nephew calls this soup “the bestest” and I agree with him!
- 2 lbs ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1/2 teaspoon seasoning salt
- 1 2 ounce package onion soup mix (for 3 or 4 servings)
- 6 cups boiling water
- 1 8 oz can tomato sauce
- 1 tablespoon soy sauce
- 1 cup celery sliced
- 1/4 cup celery leaves
- 1 cup sliced carrot
- 1/3 cup dried split peas
- 1 cup elbow macaroni
- grated Parmesan cheese
- In a large saucepan or Dutch Oven, brown the meat and drain any excess fat.
- Add the salt, pepper, oregano, basil, seasoned salt, and onion soup mix. Stir in the boiling water, tomato sauce, and soy sauce. Cover and simmer for about 15 minutes.
- Meanwhile, prepare the celery, celery leaves, and carrots; Then add to simmering mixture with split peas and continue to cook for 30 minutes.
- Add the macaroni and simmer for 30 minutes longer, adding more water if necessary and stirring occasionally.
- Serve sprinkled with Parmesan cheese over individual servings.
To freeze: place soup in a rigid container and freeze. To reheat: remove from freezer and thaw. Place soup in saucepan and heat, stirring, until hot.
Enjoy!
Up Next:
Crock Pot Italian Wedding Soup
Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!
Recipe based on one by Hey Jude
Photo by Veggie Girl Kacey