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Mini Burger Patties and Vegetable Soup


This is my spin on the classic vegetable beef soup.  For the beef I use eensie weensie cute little mini burger patties.  That I precook in a cast iron skillet. Yeah, cast iron all the way, baby!  How can anyone resist that?  I came up with this recipe, because my two sons enjoy a Campbell  soup variety sorta kinda similar.  Admittedly, I am not a huge soup fan, but I find the textures and tastes of canned soups pretty detestable.  So, I came up with this recipe to satisfy my sons enjoyment of the flavors/ingredients that are found in the aforementioned Campbell’s soup, but kicked up a notch.  I must admit for soup this recipe is pretty fan- flippin’- tastic.  Feel free to add additional veggies to yours, like celery, potatoes, zucchini etc.  I hope you enjoy my spin on a soup classic.

Ingredients:                                       Yield:6-8 servings

2 tablespoon butter

1 lb. ground beef

1-2 carrots, diced or cut chunkier however you like in your soup

1/2 cup onion, chopped finely

1 clove garlic, minced

2 boxes beef stock

1 (15 oz.) can tomato sauce

1 can green beans

1 bay leaf

1 teaspoon parsley

salt and pepper to taste

1/4 cup frozen peas



Place the ground beef in a large bowl, and season with salt and pepper. Mix to combine- being sure not to overwork the meat.

Pinch of tablespoon sized pieces of the beef, and form into little burger patties.


In a large cast iron skillet melt 1 tablespoon of butter.  Place the little burger patties in the pan, and cook to brown a few minutes on each side.

Remove from pan, and set aside on a plate.

In a large stock pot melt the other tablespoon of butter.

Cook carrots and onion until translucent- about 5-10 minutes.

Stir in garlic.

Add the beef stock, tomato sauce, bay leaf, parsley, salt & pepper.

Toss in the green beans and burger patties.

Simmer for ten minutes, and then add in the peas.

Cook until peas are tender – about another 5 minutes. Remove bay leaf.

Serve, and enjoy!





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