Hamburger Vegetable Soup Recipe (2024)

FAQs

What gives vegetable soup that depth of flavor? ›

Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup.

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

Can You Put Raw Ground Beef In Soup? If you cook it thoroughly in the liquid, yes you can.

Mash beans, lentils, rice, or bread.

Rice, lentils, and beans release a lot of starch and naturally thicken soups simply from simmering, but you can also mash half the cooked rice/lentils/beans before adding to the soup for a simple way to thicken your dish.

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.

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

"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. The choice of ingredient depends on the recipe, though.

Is your homemade soup missing something? Add a splash or two of ACV when the soup is done cooking. The vinegar helps lift and highlight flavors. Pickle with ACV.

What makes homemade soup taste better? ›

To make a good soup, you have to build flavours as you go. Vegetables like onion, garlic, celery and carrots — referred to as "aromatics" — are part of most soup recipes for this very reason, sautéed in oil or butter as a first step of flavour-making.

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Our Lemony Chicken Soup will make your mouth water.

Do you drain hamburger meat for soup? If your ground beef has a more fat than 90% lean beef, you will need to drain off the fat. For example, if you use 85% lean or 80% lean ground beef you will want to drain the fat after cooking the meat.

By roasting the vegetables you gain flavour that boiling just can't offer. The vegetables caramelize and turn slightly sweet when roasted.

"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. The choice of ingredient depends on the recipe, though.

Brown or Sear the Meat

If you are adding meat to a soup, sear or brown it in a sauté pan before you add it to the soup. This adds a deeper savory flavor to the whole soup. This trick is especially useful for things like chicken and sausage, which can sometimes get bland and rubbery while floating in a brothy soup.

Boost the Umami of Vegetable Broth

Soy sauce, tamari, or liquid aminos add great depth, but watch out for using too much—you'll end up making the stock only taste like super-salty soy. Start with about 2 teaspoons per quart and adjust from there. Remember, you can always add more.

You can also use juice, a fresh-squeezed lemon, or vinegar to give the taste of your veggies a twist. Add it during the cooking process or drizzle on top before serving. Fresh or dried herbs and spices also bring another dimension to vegetable dishes.