Cozy Up with Classic Hamburger Soup: A Hearty Recipe for Soup Season

As the leaves turn and temperatures drop, it’s time to embrace the warmth of soup season. What better way to cozy up than with a steaming bowl of classic hamburger soup? This budget-friendly, nutrient-dense dish has been a staple in Canadian homes for generations, often found in cherished church cookbooks.

Jules Sherred's electric pressure cooker version makes this comforting recipe even easier. Lean ground beef, hearty vegetables like carrots and potatoes, and a splash of Worcestershire sauce come together in just 10 minutes under pressure. It’s a flexible dish that allows you to customize based on your preferences, making it perfect for feeding a crowd or enjoying throughout the week.

So gather your ingredients and let the aroma of this classic hamburger soup fill your kitchen. It’s not just a meal; it’s a warm hug in a bowl, connecting us to our roots and to each other. Happy soup season!

Electric Pressure Cooker Hamburger Stew

prep time: 20 minutes | cook time: 10 minutes | natural release: 10 minutes
total: 40 minutes
cuisine: Canadian | heat index: mild | servings: 9 x 2 cups (500 mL)
storage: freeze, or jar at 11 lb (76 kPa) of pressure for 75 minutes | calories per serving: 290 kcal

Equipment

• 6-quart (5.68 L) electric pressure cooker
• Cutting board
• Knife or food processor with dicing blade
• Measuring cups and spoons
• Wooden spoon
• Can opener

Ingredients

• 1 tablespoon (15 mL) extra-virgin olive oil
• 900 g (2 lb) lean ground beef
• 1 medium yellow onion, chopped
• 1 tablespoon (15 mL) minced garlic
• 4 cups (1 L) no-salt-added beef broth, divided in 2
• ¼ cup (60 mL) Worcestershire sauce
• 4 medium carrots, chopped
• 3 stalks celery, chopped
• 2 large russet potatoes, cubed
• 2 tablespoons (30 mL) Italian herb seasoning, paste or dried
• 2 teaspoons (10 mL) salt (or to taste)
• 2 teaspoons (10 mL) black pepper (or to taste)
• ½ teaspoon (2.5 mL) dried thyme
• ½ teaspoon (2.5 mL) dried parsley
• 1 bay leaf
• 796 mL (28 oz) can no-salt-added diced tomatoes, with liquid
• ¼ cup (60 mL) cornstarch
• ¼ cup (60 mL) cold water

Substitution: To make this dish vegetarian, replace the ground beef with the equivalent amount of your favourite ground plant-based product, like Impossible ground “beef,” substitute no-salt-added vegetable broth for the beef broth, and omit the Worcestershire sauce. The time under pressure remains the same.

Variation: If you’d rather make hamburger soup, drain the beef after step 1 to remove some of the fat and do not add the cornstarch-and-water mixture at the end.

Recipe

1. Turn the electric pressure cooker on to Sauté. When it’s hot, add the olive oil. When the oil takes on a shimmering, ripply appearance, add the ground beef, onions, and garlic. Lightly season with salt and pepper. Sauté until the ground beef is broken up, about 2–3 minutes. Do not brown.
2. Add 2 cups (500 mL) of the beef broth. Deglaze the pot. Press Cancel.
3. Add the Worcestershire sauce, carrots, celery, potatoes, Italian seasoning, salt, pepper, thyme, parsley, and bay leaf. Add the diced tomatoes on the top. Do not stir.
4. Place and seal the lid. Cook at High Pressure for 5 minutes.
5. Natural-release pressure for 10 minutes, then quick-release any remaining pressure.
6. Mix together the cornstarch and water.
7. Remove the lid. Turn on to Sauté. Add the remaining 2 cups (500 mL) of beef broth. Once it’s boiling, add the cornstarch-and-water mixture and stir until thickened.