This is a quick, “throw it together” kind of recipe. My mom used to make hamburger soup every so often when I was a kid, and I loved it: the tomato base, the chunky vegetables in it. During one of the winters I was away at college, I had a craving for a hot, hearty kind of soup. I thought of this one, and with my mother’s help I was able to recreate it without the meat.
You can exchange the canned vegetables for frozen or fresh, and add others as you like (mushrooms and green beans would be a great addition); the onions were just a little something that needed to be used up in our fridge. I joked with my sister, as we were cooking, that this is kind of like a “use everything but the kitchen sink” soup, but for some reason she didn’t like it when I suggested throwing in a random can of pineapple. I can’t imagine why. Hawaiian burgers are totally a thing, right?
Vegetarian Hamburger Soup Recipe
- 1 (12 oz) container soy crumbles
- 2 stalks celery
- 3 cloves garlic
- 1/4 c yellow onions, chopped
- (62 oz) container V8 or other vegetable juice
- 2 (29 oz) cans Veg-All, home-style large cut vegetables
- herbs & spices to taste (salt & pepper, garlic pepper, tarragon, marjoram, basil, rosemary, garlic powder, chives, etc.)
- Add the V8 juice, onion, garlic and veggie crumbles into a large pot.
- Flavor soup to taste – I suggest garlic pepper, tarragon, marjoram, basil, rosemary, garlic powder, and chives. Really, it’s whatever you enjoy and whatever you happen to have on hand!
- Continue to cook until soup is heated through and flavorings have mingled, about 30-40 minutes. Feel free to garnish bowls with a bit of parsley and a sprinkle of mozzarella.