Hamburger Soup

iamwinfred

Hamburger soup is one of those meals that shows up on repeat in family kitchens all over the country, and for good reason. This hamburger soup recipe takes everything you love about a juicy burger and turns it into a rich, tomatoey, vegetable-packed bowl that practically cooks itself once the ingredients hit the pot. It comes together in one pot, uses ingredients you probably already have on hand, and tastes even better the next day.

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Prep Time 15

Cook Time 40

Total Time 55

Course Soup

Cuisine American

Servings servings

Calories 280 kcal

Equipment

Dutch Oven or Large Stockpot Heavy bottomed pot recommended for even cooking
Sharp chef's knife
Cutting board
Wooden spoon
Measuring cups and spoons
Soup ladle
Freezer Storage Containers Optional, for meal prep

Ingredients

2 tablespoons olive oil 30 ml
1 pound lean ground beef 450g, 85-90% lean
1 medium yellow onion diced, about 1 cup or 150g
2 large carrots peeled and diced, about 1 cup
2 stalks celery diced, about 1 cup
3 cloves garlic minced
2 medium russet potatoes peeled and diced, about 2 cups or 340g
28 ounces diced tomatoes one 794g can, with juices
8 ounces tomato sauce one 227g can
4 cups beef broth 960 ml
1 tablespoon Worcestershire sauce 15 ml
1 teaspoon dried oregano
1 teaspoon dried thyme
2 whole bay leaves
1 cup frozen corn kernels 140g
1 cup frozen green beans 140g
salt and black pepper to taste
fresh parsley chopped, for garnish

Instructions

Brown the ground beef: Heat olive oil in a large Dutch oven over medium-high heat. Add beef and cook, breaking it apart, for 6-7 minutes until no longer pink. Drain excess grease, leaving about 1 tablespoon in the pot.
Cook the aromatic vegetables: Add diced onion, carrots, and celery to the pot with the beef. Cook for 5-6 minutes until onion is soft and translucent. Add minced garlic and cook for 30 seconds to 1 minute, stirring constantly.
Add potatoes, tomatoes, and broth: Pour in diced tomatoes with their juices, tomato sauce, and diced potatoes. Add beef broth, Worcestershire sauce, oregano, thyme, and bay leaves. Season with salt and pepper.
Simmer the soup: Bring to a gentle boil, then reduce heat to low and cover with lid slightly ajar. Simmer for 20-25 minutes until potatoes are fork tender, stirring occasionally.
Add frozen vegetables: Stir in frozen corn and green beans. Continue simmering uncovered for 8-10 minutes until heated through. Taste and adjust salt and pepper as needed.
Finish and serve: Remove bay leaves before serving. Ladle into bowls, garnish with fresh parsley, and serve hot with your favorite side of bread.

Notes

Use lean ground beef (85-90%) to avoid a greasy broth.
Dice vegetables into similar sized pieces for even cooking.
Don't skip draining the fat if using fattier beef.
Let soup simmer low and slow rather than boiling hard to keep potatoes intact.
Taste and adjust seasoning near the end of cooking, not just at the start.
Store cooled soup in an airtight container in the refrigerator for up to 4 days.
Freeze in individual portions for up to 3 months.
Thaw frozen soup overnight in the refrigerator before reheating.
Reheat on stovetop over medium heat, adding a splash of broth or water if too thick.
Swap ground beef for ground turkey or chicken for a leaner version.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 24gProtein: 20gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 680mgPotassium: 850mgFiber: 4gSugar: 8gVitamin A: 80IUVitamin C: 25mgCalcium: 6mgIron: 15mg

Keyword easy weeknight dinner, freezer friendly soup, ground beef soup, hamburger soup, one pot soup