HAMBURGER SOUP RECIPE
Hearty, cozy hamburger soup made with ground beef, potatoes, vegetables, and a rich tomato-beef broth. A simple dinner that makes a big pot and tastes even better the next day.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef 85/15 or 90/10
- 1 medium yellow onion diced (about 1 cup)
- 2 medium carrots peeled and sliced (about 1 cup)
- 2 celery stalks sliced (about ¾ cup)
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 1 14.5-ounce can diced tomatoes, with juices
- 1 8-ounce can tomato sauce
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 2 cups russet potatoes peeled and diced (about 2 medium potatoes)
- 1½ cups frozen green beans or fresh cut green beans
- 1 cup frozen corn
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley optional
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
- Add onion, carrots, and celery. Cook 5 to 6 minutes, until onion is soft. Add garlic and cook 30 seconds.
- Stir in Italian seasoning, paprika, thyme, salt, and pepper. Add tomato paste and cook 1 minute, stirring constantly.
- Add diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and bay leaf. Stir and scrape any browned bits from the bottom of the pot.
- Add diced potatoes. Bring to a gentle boil, then reduce heat to simmer. Cover and cook 15 minutes.
- Add green beans, corn, and peas. Cover and simmer 10 to 12 minutes, until potatoes are fork-tender.
- Remove bay leaf. Taste and adjust seasoning. Serve hot with parsley and toppings if desired.
Notes
- For thicker soup, mash a few potato cubes in the pot or simmer uncovered for a few minutes. For freezer meals, cool completely and freeze in portions for easy reheating.