Bob's Burger Soup

Burger soup is what happens when a meatloaf, a tomato soup, and a noodle pasta all walk into a pot. It’s pure pantry cooking with ground beef as the protein backbone, tomato juice as the base, and cream of mushroom soup stirred in for body and silky texture.

The herb mix is what saves this from being a generic ground beef soup. Marjoram and basil hit louder than the usual oregano-only approach, with a whisper of dill and Italian seasoning rounding it out. Bay leaves throw off a tea-like background note over the long simmer. Pull them before serving so no one bites down on a tough leaf.

Draining the fat from the browned beef is the move that most home cooks skip. Lean ground beef will still release tablespoons of grease that pool on top of the soup and dull the bright tomato flavor. Pour it off before adding the juice.

The noodles cook right in the broth, picking up flavor as they go. Add them at the end of the simmer or they’ll turn to mush.

Kitchen Tips

• Use extra-lean ground beef. Regular ground will leave too much grease in the pot.
• Stir cream of mushroom soup well to break up clumps before it joins the pot. A wire whisk works best.
• Pull the bay leaves before serving. Always.
• The soup thickens dramatically as it sits and the noodles keep absorbing liquid. Add a splash of water or extra tomato juice when reheating.

Variations

• Swap ground beef for ground turkey or Italian sausage.
• Add a can of diced tomatoes for chunkier texture.
• Stir in a cup of corn kernels along with the peas for extra sweetness.