Up next in 10
HAMBURGER VEGETABLE SOUP Perfect for These Early Fall Days
Sep 8, 2025
HAMBURGER VEGETABLE SOUP Perfect for These Early Fall Days
View Video Transcript
0:00
Hey everybody and welcome back to
0:02
Katherine's Plates. It's evening time
0:04
and we are ready for a quick soup. I'm
0:07
going to make a hamburger vegetable
0:09
soup. The weather is gorgeous outside
0:12
right now for us in Southeast Texas. So,
0:15
we're going to take advantage of that
0:16
with the first soup of the season. It's
0:20
fall. We're considering that right now.
0:22
So, I've got a large pot. We're just
0:24
going to put it over a medium high heat.
0:29
There we go.
0:32
And then I've got one pound of ground
0:34
beef. We're going to add that. We're
0:37
going to start breaking that down and
0:40
browning it up.
0:44
Got my meat chopper.
0:46
Now I'm going to start flavoring up the
0:48
ground beef.
0:50
So, as it's browning up, we're going to
0:52
add an onion that I'm going to dice up.
0:55
Get the flavors rocking and rolling
0:58
inside there. It's our one pot soup.
1:03
Really fast put together. Go in your
1:05
pantry and dig everything out like I
1:07
did. I went into the freezer in the
1:09
refrigerator also.
1:12
Thomas was helping.
1:14
Little bit.
1:15
He's here. There he is.
1:17
Yay for Thomas.
1:20
He cannot wait for the first soup of the
1:23
season.
1:24
Heck yeah. I love too.
1:26
Yeah, we got a lot of them in mind for
1:28
you guys, so stay tuned.
1:32
All right, this onion I'm really having
1:34
a hard time getting peeled here.
1:38
There we go.
1:41
All right.
1:48
All right. So, I just took off both
1:50
ends, peeled off the outer layer. I'm
1:52
just going to slice the onion.
1:57
We're going to have nice big chunks here
1:59
because it'll melt down into the soup.
2:05
How many of y'all like nice big chunks
2:07
of onion? Raise your hand.
2:12
Wave at us.
2:14
All right, that's good right there. I
2:17
like big pieces of onion and soup.
2:20
We like it rustic. Rustic. Is that
2:23
rustic enough for you guys?
2:24
Yeah, except for what you just dumped on
2:26
the stove.
2:26
Oh, did I? Oh, there it went.
2:28
You did, man. Overboard.
2:32
All right, let's add that
2:36
to the ground beef.
2:39
Get that flavor in there going.
2:43
I got a few garlic cloves that I minced
2:46
up
2:48
right here.
2:52
And then we're going to add some flavor
2:54
of onion powder. That'll help that onion
2:58
right there. We've got the garlic
2:59
powder. That'll enhance that garlic
3:03
right there. We've got some pepper.
3:06
Y'all see all that? And we've got the
3:09
salt.
3:11
And we're going to be using some orzo in
3:14
our soup today.
3:17
So, we're going to cook that in there.
3:19
And of course, we're going to have some
3:20
broth and some flavors going on. And we
3:23
got lots of veggies going in. So stay
3:25
tuned for that.
3:26
It's going to be a stick to your rib
3:29
soup.
3:29
Yeah, we're excited. I love ground beef
3:32
hamburger soup with vegetables in it.
3:35
You can put potatoes in it or you can do
3:37
the pasta like we're we're going to do
3:39
right here. Now, an orzo is like a rice
3:42
shaped pasta.
3:45
It'll get all in that soup.
3:48
Absorb. bump up. You got to be careful.
3:50
It will. All right. Once we get this
3:52
ground beef all browned up, I'm going to
3:55
bring you back.
3:57
Okay, the ground beef is all browned up
3:59
and the onions are nice and softened
4:01
down. What we're going to do is just
4:02
push this off to the side.
4:05
And then I'm going to put some paper
4:06
towels in and get some of that liquid
4:09
and excess grease out. You don't want
4:11
that in your soup. It'll be swimming
4:13
around in there.
4:16
We don't need that flavor. We're going
4:17
to add our own flavor.
4:19
So, get that out. There we go.
4:21
I don't like that flavor.
4:23
No, he doesn't.
4:24
Suck on that paper towel.
4:29
Okay. Now, I'm going to add in my
4:31
garlic.
4:34
You want to cook that down for about 1
4:36
minute.
4:39
And we're going to start seasoning this
4:40
up with some garlic powder right across
4:43
the top.
4:44
about a/4 to half a teaspoon, whatever
4:47
you like.
4:48
Some onion powder. Same thing.
4:58
We're going to put in some black pepper.
5:01
We're going to go in.
5:04
That looks good. Yep.
5:09
And we're going to go in with a little
5:10
bit of salt.
5:13
We're going to season later. So,
5:17
that look good?
5:17
Yep.
5:18
Here we go.
5:23
Okay. This is like a dump and go soup,
5:26
let me tell you. We're going to dump it
5:27
all in.
5:30
Then, we're going to cook it down until
5:33
all the vegetables are nice and tender
5:36
and the pasta or if you're putting
5:37
potatoes in it, those are cooked down
5:40
and nice and tender. All
5:43
right, we're going to start adding
5:45
everything right now. I've got a/4 cup
5:50
of orzo
5:52
that's going in.
5:57
I've got some squash
5:59
that I cut up cuz that was in my
6:01
refrigerator.
6:04
That looks good. Got a bell pepper. Any
6:07
color you got.
6:11
So, I'm going to cut this down
6:15
into manageable pieces.
6:21
This is kind of everything and your
6:23
kitchen sink soup or everything that you
6:26
can get into your stove there.
6:27
I was going to say,
6:30
all right, I think this is going to be
6:31
plenty of the pepper here. It'll soften
6:33
down.
6:36
Nice and yummy.
6:40
All right. Oh, I found a can of green
6:43
beans. I drained them. Y'all know Thomas
6:46
is giving me that look. Like, really?
6:49
All right. Is that enough?
6:51
Put in what you want.
6:52
He said, "Put them in." All right.
6:53
They're going in. Okay. I'm going to put
6:56
in some frozen broccoli that I found in
6:58
my freezer.
7:00
Y'all fill it up. Leftover hamburger
7:04
vegetable soup is one of our favorites.
7:06
Uhhuh. Oh, the next day. Okay. Now, you
7:10
can put tomatoes in here like from the
7:12
can, diced tomatoes if you want to do
7:14
that. I would put one can have 14
7:16
ounces. I'm using the Rotel because it
7:20
has green chilies in it with the
7:21
tomatoes. Now, this is a large can. I'm
7:24
going to put half of that in
7:26
and it's mild. It's not that hot.
7:29
Yep.
7:31
So, we'll put that in right there. Save
7:33
the rest for a recipe.
7:34
Mhm. Let's go in with some beef broth.
7:51
Now, this was the 50% less sodium. Like
7:55
I said, we're going to go back and we'll
7:57
check for seasonings. Now, if I would
7:59
have had some corn, I would have put
8:01
that in here. Also,
8:03
I'm going to turn my heat to a high.
8:06
Get that going. We're going to taste for
8:09
seasonings.
8:11
Oo, look at that, you guys. Doesn't that
8:14
say fall? Mhm.
8:17
Says yummy to me, no matter when it is.
8:20
Yep. All right,
8:23
grab a spoon and we're going to taste
8:24
and see what we need to add to this.
8:30
Ooh, I love that Rotel in there. That is
8:34
delicious. You want to grab a spoon and
8:36
try
8:38
if you insist.
8:39
That is delicious.
8:44
Think I might double up on the
8:45
seasonings. Tell me what you think.
8:51
Oh, yeah. You need to
8:53
season.
8:54
All right. I wasn't generous enough,
8:57
y'all.
8:57
No, you weren't.
9:00
All right, we're going to go back in
9:01
with garlic, some onion powder,
9:09
and then we're going to put in some
9:10
black pepper.
9:14
Booya.
9:16
Just a pinch more salt.
9:17
Pinch of salt.
9:23
Boop. There we go.
9:25
That'll be good.
9:26
That'll be good.
9:27
That'll be good. We're going to bring
9:28
this to a boil. Then we're going to
9:30
allow it to simmer.
9:33
It's going to be a chunky soup.
9:34
Mhm. My favorite kind.
9:36
Now, when I say that all recipes are
9:39
very interchangeable,
9:41
I have the vegetable hamburger soup in
9:43
my cookbook volume two
9:47
and
9:50
the hamburger vegetable soup. And in
9:52
this recipe, I used frozen torillini
9:56
and almost everything is the same except
9:58
I used Italian seasoning in there. But
10:00
you can change the seasonings up. You
10:02
can add like a potato or you can do a
10:04
pasta or you know like the tortillini
10:06
here. So you can find this one in my
10:09
cookbook volume two. And I have a volume
10:12
one, three, and a dessert cookbook right
10:14
there. and we're working on the final
10:18
editing of our fifth cookbook, which
10:21
we're really excited about. And that one
10:23
is the it's all about dinners. So, and
10:26
it's got all of our favorite dinner
10:28
recipes in there, new ideas, and also
10:31
low carb will be in there also if you're
10:33
interested. All right, let's check this
10:36
soup out,
10:38
y'all. 20 minutes. Look at this.
10:44
Oh, let's get some of that broth. Now, I
10:47
did add an additional two cups of the
10:50
beef broth
10:54
to the soup here while it was cooking
10:56
cuz I was kind of worried that just the
10:58
four cups would go into those vegetables
11:01
and then we would just have a meal and
11:03
not a soup. But anyway, look at this.
11:07
Yeah, looks really delicious.
11:11
All right, I'm going to give that a try
11:13
for you.
11:15
All right, we got to dive in. Look at
11:18
that bite.
11:20
Let's give that a try.
11:30
Y'all, that broth,
11:34
you got rotail, y'all. Use that. Okay,
11:38
that's delicious. Oo, that'll warm you
11:41
up.
11:43
M. Yep. And the orzo is cooked all the
11:47
way through. Wow. That is a good soup,
11:51
y'all. It's very low carb. It all
11:54
depends on, you know, what you put in it
11:56
as far as the potato, pasta, or anything
12:00
like that. So, just keep an eye on that
12:03
for your carb count. All right, you
12:05
guys. I mean, if you take the pasta and
12:08
the potato out of the soup, that is a
12:10
really good low carb soup for you. All
12:13
right. All right. Two thumbs up on this
12:15
one. We threw this one together.
12:17
Licickety split tonight. We had a lot of
12:20
things going on, but we had time to put
12:22
this one together. All right, you guys.
12:24
It was 20 minutes in the pot if I didn't
12:26
tell you that. We let it simmer for 20
12:28
minutes. All right, you guys. We'll see
12:30
y'all on the next episode. Bye. What's
12:33
in your hamburger vegetable soup?
#Cooking & Recipes
#Food
#Soups & Stews