Hamburger Soup


  • 1.5 pounds (0.6kg) ground beef
  • 1 medium onion chopped
  • 2 stalks of celery and a few celery leaves chopped
  • 4 medium cloves of garlic, or 2 teaspoons purchased chopped garlic from the jar
  • 1 28 oz (798 mL) can diced tomatoes
  • 6 cups water
  • 1 can (14 oz or 19 oz, 396 or 540 mL) black beans, drained and rinsed
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon paprika
  • 1 bay leaf (optional)
  • a few shakes of pepper
  • 1 tablespoon Worchestershire sauce
  • 1/3 cup rice
  • 2 cups frozen mixed vegetables (mixture of corn, peas, carrots)
  • 1 potato, chopped in small pieces


  1. Brown the beef
  2. Add and saute the onion, celery and garlic
  3. Add the diced tomatoes with their juice, the water, black beans, parsley, salt, sugar, paprika, bay leaf, pepper, Worchestershire sauce, and rice
  4. cook 45 minutes to 1 hour
  5. Add the frozen vegetables and potato
  6. Cook another 30 minutes or until potatoes are soft.
  7. Remove bay leaf (if you can find it)
  8. Serve with good bread or buns.

For Vegetarian version

  • omit the meat
  • add one can kidney beans, drained and rinsed
  • add one can pinto beans, drained and rinsed
  • add 1/2 teaspoon basil
  • Add 2 tbsp barley
  • Add more frozen vegetables

Hints: for preparing for a large group

  • Brown the meat and do the onion celery and garlic the day before.
  • Boil water in a kettle before adding to the soup, this reduces the cooking time
  • You may need to add a cup or two of water before serving.  Using 6 cups of water for cooking still allows you to transport it if you have to.
  • This can be made on the stove and transferred to slow cookers if required for serving off site.
  • 4 times this recipe plus one batch of the vegetarian recipe fed 50-55 people with a little left over.

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