Hamburger Soup

Years ago when I moved from St. Louis to Hanover, PA, I had a recipe for Hamburger Soup.  It’s a staple of Blueberry Hill in the U City Loop, and, unfortunately I have misplaced the recipe.  So I googled it, of course, with no success and tonight attempted to recreate it from memory.  I may not have it right, but the results aren’t bad if I do say so myself.  This is a hearty soup that when served with a salad or fabulous bread creates a great meal.

If you have the origianl recipe, please email me!


1 finely chopped onion (I use Videlia)
1 pound lean ground beef
4 ribs celery, chopped
4 carrots, chopped
2 cups potatoes, cleaned with skins on, chopped
1 28-oz canned peeled, diced organic tomatoes
1 6-oz can tomato paste
1 48-oz organic chicken stock
1/4 cup Worcestershire sauce
1 tablespoon freshly chopped parsley
Freshly ground pepper to taste


Saute onions in 1 tablespoon olive oil for about 7 minutes or until onions are translucent.  Add lean ground beef (I use Laura’s Lean Beef).  Brown and then add finely chopped carrots, celery and potatoes.  Continue cooking over medium heat for about 5 -8 minutes.  Add diced tomatoes and tomato paste (do not drain the diced tomatoes).  Blend.  Add chicken stock, Worcestershire sauce, and pepper.  Simmer for about 30 minutes or until potatoes and carrots are cooked. When almost ready to serve add parsley. 

The Beechmont Inn Bed and Breakfast  
Kathryn White
Bed and Breakfast Foodie

3 thoughts on “Hamburger Soup

  1. Sort of like my very favorite Stuffed Shells recipe that I thought I had lost. I looked all over the internet and didn't find anything close, even though I tried a few. Triumph–I found the recipe card in a stack of papers! Now I have the recipe IN my binder and on my computer.

    Can't wait to try this soup recipe! Thanks, Kathryn.

Leave a Reply

Your email address will not be published. Required fields are marked *