Description
This hearty Hamburger Soup is a comforting and easy-to-make winter dinner that combines tender ground beef, fresh vegetables, and savory seasonings simmered together to create a flavorful and satisfying meal. Perfect for colder months, this soup is packed with nutritious ingredients including potatoes, bell peppers, and mixed vegetables, all enriched by a robust tomato and beef broth base.
Ingredients
Vegetables
- 1 large yellow onion, chopped (about 2 1/2 cups)
- 2 ribs celery, chopped (about 1 cup)
- 1 large green bell pepper, chopped (about 1 1/4 cups)
- 3 cloves garlic, minced (about 1 tbsp.)
- 1 lb. Yukon gold potatoes, peeled and diced into 1/2 in. pieces
- 1 (12 oz.) pkg. frozen mixed vegetables
Meat
- 1 lb. ground chuck
Pantry & Seasonings
- 1 Tbsp. olive oil
- 2 tsp. dried Italian seasoning
- 2 tsp. smoked paprika
- 1 1/2 tsp. kosher salt
- 3/4 tsp. ground black pepper
- 1/4 cup tomato paste
- 4 cups less sodium beef broth
- 1 (28 oz.) can diced tomatoes, undrained
- 1 (15 oz.) can tomato sauce
- 1 Tbsp. Worcestershire sauce
Instructions
- Heat oil: Heat olive oil in a large Dutch oven over medium-high heat to prepare for sautéing the vegetables.
- Cook vegetables: Add chopped onions and celery to the pot and cook for about 5 minutes until they begin to soften. Then add chopped green bell pepper and minced garlic and continue cooking for another 3 minutes until all vegetables are tender.
- Cook ground beef: Add the ground chuck along with dried Italian seasoning, smoked paprika, kosher salt, and black pepper. Cook while breaking up the meat with a spoon until it’s browned and crumbly, approximately 6-8 minutes.
- Add tomato paste: Stir in tomato paste and cook for 1-2 minutes until it becomes fragrant, enhancing the soup’s depth of flavor.
- Add broth and tomatoes: Pour in the beef broth, diced tomatoes with their juice, tomato sauce, and Worcestershire sauce. Stir everything together to combine.
- Add potatoes and frozen vegetables: Incorporate the diced Yukon gold potatoes and frozen mixed vegetables into the soup.
- Simmer: Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let the soup simmer gently for 25-30 minutes, or until the potatoes are tender when pierced with a fork.
- Final seasoning: Taste the soup and adjust seasoning by adding more salt and pepper as desired before serving.
Notes
- You can substitute ground chuck with ground turkey or chicken for a leaner option.
- If fresh vegetables are not available, canned or frozen alternatives work well except for potatoes which should be fresh for best texture.
- For added heat, consider adding a pinch of crushed red pepper flakes during the seasoning step.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Serve with crusty bread or crackers to make the meal more filling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
