Hamburger Soup Recipe
This easy hamburger soup recipe is a complete meal in a bowl, with browned ground beef, tender potatoes, and plenty of veggies. Yum!
Servings: 6 servings
Cost: $15
Equipment
Ingredients
- 1 tablespoon butter
- 1 pound lean ground beef
- 1 sweet onion finely diced (approximately 1 1/2 cups diced)
- 2 carrots peeled, quartered and sliced.
- 2 celery stalk thinly sliced
- 3 garlic cloves minced
- 1 tablespoon Italian seasoning
- 1 tablespoon tomato paste
- 1 8-ounce can tomato sauce
- 1 15-ounce can diced tomatoes with their juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper.
- 1 tablespoon Worcestershire sauce soy sauce or coconut aminos
- 6 cups beef stock
- 1 pound baby Yukon gold potatoes cut into quarters or 1/2 inch pieces
- 1 cup frozen corn
- 1 cup chopped fresh green beans
- ½ cup frozen peas
- Fresh chopped parsley optional
- Freshly grated parmesan optional
Instructions
- Melt the butter in a large, heavy bottom pot over medium-high heat and add the ground beef, breaking it up into pieces with a wooden spoon.
- Cook the beef until browned and almost cooked through. Transfer the beef to a bowl with a slotted spoon.
- Add the onion, carrots and celery to the pot, cooking until almost softened, approximately 4-5 minutes.
- Stir in the garlic and cook 1 minute longer.
- Add the Italian seasoning and tomato paste stirring to combine. Continue to cook until the tomato paste is a deep red, almost burgundy color.
- Stir in the tomato sauce, diced tomatoes, garlic powder, onion powder, paprika, Worcestershire sauce and beef stock.
- Bring the soup to a boil and then reduce the heat to low. Return the beef to the pot and add the potatoes. Continue to cook the soup until the potatoes are tender, approximately 25 minutes.
- Stir in the corn, green beans and peas, continuing to cook for 2-3 more minutes.
- Season to taste and serve immediately with parsley and grated cheese, if desired.
Notes
- Let the tomato paste caramelize. This may seem like a minor detail, but it’s an important step in developing the flavor of the soup. Cooking the tomato paste until it turns a deep red color helps caramelize it and brings out its natural sweetness.
- Don’t overcook the potatoes. If you do, they’ll get mushy and start to fall apart in the soup.
- Add some heat. Enjoy a little spice? Consider adding some red pepper flakes, cayenne pepper, or Cajun seasoning to the soup for an extra kick.
- Make it cheesy. For a cheesier experience, swap the Parmesan for shredded mozzarella or cheddar.
- Try different veggies. Zucchini, bell peppers, spinach, use whatever you have on hand and I promise, it will still be delicious!
Nutrition
Calories: 313kcal | Carbohydrates: 40g | Protein: 27g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 1013mg | Potassium: 1665mg | Fiber: 7g | Sugar: 11g | Vitamin A: 4124IU | Vitamin C: 39mg | Calcium: 119mg | Iron: 6mg