How to Make 4-Ingredient Hamburger Soup
1. Brown the Beef In a large skillet, brown the ground beef over medium-high heat until no longer pink. Drain the excess grease thoroughly. This step is crucial for keeping the broth clear and flavorful rather than oily.
2. Prep the Potatoes While the beef is browning, peel your potatoes and cut them into roughly 1-inch cubes. Keeping the size consistent ensures they all cook through at the same time.
3. Combine in the Pot Add the browned beef, the cubed potatoes, and the bag of frozen mixed vegetables into a large slow cooker or a heavy-bottomed stockpot.
4. Add the Base Pour the tomato juice or V8 over the ingredients until everything is well-covered. If you like a thinner soup, add an extra splash of juice or a cup of water.
5. Simmer to Perfection
-
Slow Cooker Method: Cover and cook on Low for 6-8 hours or High for 3-4 hours until the potatoes are fork-tender.
-
Stovetop Method: Bring to a boil, then reduce heat to low. Cover and simmer for about 45-60 minutes, stirring occasionally.
Tips for the Best Results
-
Season as You Go: Since tomato juice can vary in saltiness, taste the broth near the end of cooking and add salt, pepper, or a dash of garlic powder if desired.
-
The Potato Trick: If you want a thicker “stew” feel, mash a few of the cooked potato cubes against the side of the pot and stir them back in.
-
Add Toppings: Serve this with a side of crusty bread, saltine crackers, or a sprinkle of shredded cheddar cheese on top.
