Hamburger Vegetable Soup from Grandma's Wartime Kitchen
Video Stats
Recipe Overview
Overview
This Hamburger Vegetable Soup is a nostalgic recipe that takes us back to the wartime kitchens of the 1940s. With its simple ingredients, it embodies the spirit of making the most out of what you have. The recipe calls for a half-pound of ground chuck, which is browned to create a rich base, and then a medley of vegetables is added, including onions, bell peppers, carrots, celery, mushrooms, corn, and peas. This variety not only adds color but also a range of textures and flavors to the soup.
One of the standout techniques in this recipe is the caramelization of the onions and bell peppers. This step is crucial as it enhances the overall flavor profile of the soup, especially since the recipe relies on water rather than broth. The patience required to let these vegetables brown pays off, resulting in a sweet and savory depth that elevates the dish.
As the soup simmers, it becomes a comforting meal that can easily feed a family. The addition of rustic homemade bread makes it even more satisfying, perfect for dipping and soaking up the flavorful broth. This recipe not only nourishes the body but also evokes a sense of warmth and nostalgia, reminding us of simpler times when meals were made with love and resourcefulness.
Overall, this Hamburger Vegetable Soup is a wonderful way to honor the past while providing a delicious and filling meal for today. It’s a reminder that even during tough times, we can create something hearty and enjoyable with just a few basic ingredients.
Recipe Details
Steps & Tips
Gather a half pound of ground chuck and one cup each of chopped onions, green bell peppers, carrots, celery, mushrooms, corn kernels, and peas.
Tip: Feel free to swap out vegetables for whatever you have on hand.
Cook ground chuck in a 5-quart Dutch oven over medium heat, stirring occasionally until browned.
Tip: Don't drain the fat from the meat; it adds flavor and calories.
Add onions and bell peppers to the pot and sauté until the vegetables start to brown.
Tip: Be patient while sautéing vegetables to achieve caramelization for better flavor.
Add six cups of water to the pot, starting with a little to deglaze the bottom.
Tip: Use the brown bits from the bottom of the pot to enhance the soup's flavor.
Add the remaining vegetables: carrots, celery, mushrooms, corn, and peas.
Bring the soup to a boil, stirring constantly.
Tip: You can substitute water with beef broth or beef bouillon for added flavor.
Cook for 10 minutes or until the vegetables are tender.
Season the soup to taste with salt and pepper.
Tip: Add salt and pepper to taste, adjusting based on the broth used.
Tip: The goal is to provide a filling meal, not to impress anyone.
Chunk up the homemade bread and add it to the soup to soak up the broth.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •During World War II, families often relied on victory gardens to supplement their meals.
- •Caramelizing onions and peppers adds depth of flavor to soups without the need for broth.
- •Ground chuck is used sparingly in this recipe to stretch the meal further.
- •This soup can be made with whatever vegetables are available, making it highly adaptable.
