Hamburger Soup
A hearty and comforting soup made with ground beef, potatoes, and a medley of vegetables in a savory tomato-based broth. Quick to prepare, it’s ideal for weeknight dinners or meal prep.
Servings: 8
Calories: 269kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion diced
- 1 stalk celery diced
- 2 cloves garlic minced
- 2 medium potatoes peeled and diced
- 5 cups beef broth
- 15 ounces diced tomatoes with juice
- 8 ounces tomato sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 3 cups frozen mixed vegetables corn, green beans, and carrots mix
Instructions
Brown the Ground Beef and Aromatics:
- In a medium-sized soup or stock pot, heat the olive oil over medium heat. Add the ground beef, onion, celery, and garlic. Cook until the beef is browned and no pink remains, breaking it up as it cooks. Drain any excess fat from the pot.
Add Potatoes and Broth:
- Stir in the diced potatoes, beef broth, diced tomatoes (with their juice), tomato sauce, Worcestershire sauce, Italian seasoning, and a pinch of salt and pepper. Bring the mixture to a simmer and let cook for 10 minutes.
Add Frozen Vegetables:
- Stir in the frozen mixed vegetables and continue to simmer for an additional 15-20 minutes, or until the potatoes are tender and the flavors have melded.
Taste and Adjust:
- Taste the soup and adjust the seasonings with more salt and pepper, if needed.
Serve:
- Ladle the soup into bowls and serve warm. Optional: Sprinkle with Parmesan cheese or shredded cheese for added flavor.
Notes
Lean Ground Beef: Use lean beef to minimize grease, or drain excess fat after browning.
Freezing: Freeze portions for up to 3 months and reheat on the stovetop for easy meals.
Optional Toppings: Add shredded cheese, fresh parsley, or a dollop of sour cream.
Freezing: Freeze portions for up to 3 months and reheat on the stovetop for easy meals.
Optional Toppings: Add shredded cheese, fresh parsley, or a dollop of sour cream.