Hamburger Vegetable Soup Recipe (2024)

FAQs

What gives vegetable soup that depth of flavor? ›

Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup.

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

You can extract a clean, strong broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand—bacon, tomato paste, herbs, peppercorns, a Parmesan rind, and, of course, kosher salt.

Mash beans, lentils, rice, or bread.

Rice, lentils, and beans release a lot of starch and naturally thicken soups simply from simmering, but you can also mash half the cooked rice/lentils/beans before adding to the soup for a simple way to thicken your dish.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Adding Worcestershire Sauce To Soups

It will work in a broad range of dishes from your favorite French onion soup to velvety tomato bisque. It definitely does a great job of amping up the meaty flavors of a beef stew as well as giving vegetable soups a flavor lift, too.

6. Perk up a Bland Soup With Simple Pantry Staples. Got a soup that tastes a little bland and unexciting? Add a splash of vinegar (any kind!), or a squeeze of citrus.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

Go Bold. A punch of flavor at the end of cooking can make your soup a standout. Mix herbs like parsley, thyme, and oregano, or spices such as cumin, coriander, and cardamom, into some olive oil, and let it infuse for at least an hour or two. Pour it over soup just before serving.

When to add apple cider vinegar to soup? ›

Add a splash or two of ACV when the soup is done cooking. The vinegar helps lift and highlight flavors. Pickle with ACV. Many home cooks use Apple Cider Vinegar instead of white vinegar for quick pickle veggies.

Add Flour, Cornstarch, or Other Thickener: Starches thicken soup and give it body. Whisk a few tablespoons of starch into a little of the broth in a separate bowl before whisking it into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly.

Onion powder, garlic powder, garlic salt, Italian seasonings, Mexican seasonings (or any other cultures). Don't overcook your vegetables, either. They lose their flavor and turn to mush if cooked too long. You can also add pasta and/or use a base of broth.

A little tomato sauce, garlic, salt, and bay leaves while cooking was Patty's recommendation. Barbara said, “I add a beef billion cube, oregano, basil and garlic.” That would definitely spice up the soup. The bullion usually adds a lot of sodium so you get a lot of salty flavor. “Six pepper, sparingly”, Laureen said.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

Brown or Sear the Meat

If you are adding meat to a soup, sear or brown it in a sauté pan before you add it to the soup. This adds a deeper savory flavor to the whole soup. This trick is especially useful for things like chicken and sausage, which can sometimes get bland and rubbery while floating in a brothy soup.

Boost the Umami of Vegetable Broth

Soy sauce, tamari, or liquid aminos add great depth, but watch out for using too much—you'll end up making the stock only taste like super-salty soy. Start with about 2 teaspoons per quart and adjust from there. Remember, you can always add more.

Soy sauce or liquid aminos

These dark brown liquids bring both saline punch and some welcome caramelized flavor to dishes, along with a good boost of umami.