Hamburger Soup

This version has replaced our other recipe for hamburger soup as the flavors are richer and contains more vegetables.  This is a combination of hamburger soup (tomato based) and hamburger chowder (cream based) to bring both versions together.

365 Days of Slow + Pressure Cooking

Prep: 25 min.

Cook:
Instant Pot 15 mins.
Slow Cooker 4 hrs.

Total:
Instant Pot 40 mins.
Slow Cooker 4 hrs. 25 mins.

Serves: 6 – 8

Photo © Source 365 Days of Slow + Pressure Cooking

Ingredients

  • 16 oz. lean ground beef
  • 2 Tbsp. dry minced onion
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. Italian seasoning
  • 1 tsp. garlic powder
  • 4 oz. sliced mushrooms
  • 5 cups chicken broth
  • 3 medium carrots, peeled and sliced
  • 1 Tbsp. Worcestershire sauce
  • 2 Tbsp. tomato paste
  • 20 oz. Russet potatoes, peeled and cut into 1/2 inch cubes
  • 1 cup frozen corn
  • 1 cup evaporated milk
  • 1/2 cup bacon crumbles
  • 1 cup shredded cheddar cheese

Instant Pot Instructions

  1. Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onion and mushrooms. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, Italian seasoning and garlic powder.
  2. Pour in the broth and scrape bottom of pot so that nothing is sticking.
  3. Add in carrots, mushrooms, Worcestershire, tomato paste, potatoes and corn.
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 4 minutes or low pressure for 4 minutes if you don’t have a soup button. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
  5. Stir in the evaporated milk, bacon and cheddar.
  6. Ladle into bowls and serve.

Slow Cooker Instructions

  1. Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, Italian seasoning and garlic powder. Transfer to the slow cooker.
  2. Stir in the broth, carrots, mushrooms, Worcestershire, tomato paste, potatoes and corn.
  3. Cover and cook on low for 4 hours.
  4. Stir in the evaporated milk, bacon and cheddar.
  5. Ladle into bowls and serve.

Nutrition

Total Fat 13.9g, Saturated Fat 7g, 26%Cholesterol 77.2mg, 31%Sodium 710mg, 14%Total Carbohydrate 37.4g, 12%Dietary Fiber 3.3g, Sugars 8.2g, 69%

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Filed InBeef, Main Course, Recipes, Soups & Stew
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