Search
by Ingredient

Savory Hamburger Soup

StarStarStarStarStar

Submitted by leidy

Savory microwave hamburger soup for two with ground beef, carrots, tomato sauce, and a splash of red wine, topped with melted cheddar. A satisfying one-dish meal in 30 minutes.

YIELD

2 servings

PREP

15 min

COOK

15 min

READY

30 min

This hamburger soup is built for a weeknight when you need dinner for two and don’t want to dirty every pot in the kitchen. The whole thing happens in a single microwave-safe casserole dish, start to finish, in about 30 minutes.

The splash of dry red wine is what separates this from a basic ground beef and tomato situation. It adds a subtle richness that deepens the tomato sauce without making the soup taste boozy. The alcohol cooks off during microwaving, leaving behind just warmth and complexity. A half teaspoon of sugar balances any acidity from the tomato sauce and wine.

Cooking the carrot and onion first for 2 minutes before adding the beef gives the vegetables a head start. They need more time than ground beef to get tender, and this staggered approach means everything finishes at the same point.

Drain the fat after breaking up the meat. This step makes the difference between a clean, flavorful broth and a greasy slick floating on top.

A sprinkle of shredded cheddar melting into the hot soup right at the table is the finishing touch. It adds a creamy, salty richness to every spoonful.

Chef Tips

  • Break the ground beef into small crumbles when stirring at the halfway mark. Larger chunks won’t cook evenly in the microwave
  • Use lean ground beef (90/10) to minimize the fat you need to drain
  • Microwave wattage varies. If your vegetables aren’t tender after the final cook, add 1 to 2 minutes in 30-second intervals
  • This doubles easily if you move up to a 2-quart casserole dish

Variations

  • Add diced potato with the carrots for a chunkier, more filling soup
  • Stir in a handful of cooked elbow macaroni at the end for a hamburger-mac hybrid
  • Swap cheddar for pepper jack cheese to add a little heat

Ingredients

1 1
LARGE LARGE CARROT
thinly sliced
2 30
TABLESPOONS ML ONIONS
chopped
1 15
TABLESPOON ML WATER
½ 226.8
1 237
CUP ML TOMATO SAUCE
½ 118
CUP ML WATER
2 30
TABLESPOONS ML RED WINE
dry
½ 2.5
TEASPOON ML SUGAR
¼ 1.3
TEASPOON ML SALT
1 1
DASH DASH GARLIC POWDER *
1 1
DASH DASH BLACK PEPPER *
2 30
TABLESPOONS ML CHEDDAR CHEESE
shredded

Directions

In a 1-quart casserole micro-cook sliced carrot and chopped onion, and 1 tablespoon water, covered, on 100% power for 2 minutes.

Stir the ground beef into the partially cooked vegetables.

Micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat.

Drain off the fat.

Stir in tomato sauce, ½ cup water, dry red wine, sugar, salt, garlic powder and pepper.

Micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender.

Sprinkle with shredded cheddar cheese and serve.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 431g (15.2 oz)
Amount per Serving
Calories 394 35% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 102mg 34%
Sodium 475mg 20%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 66g
Vitamin A 131% Vitamin C 31%
Calcium 12% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
More health news

Email this recipe