Description
A hearty and customizable Hamburger Soup featuring lean ground beef, fresh vegetables, and a flavorful broth, perfect for a comforting main course.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef or turkey
- 1 yellow onion, chopped
- 3 medium carrots, chopped (1 ½ cups)
- 3 stalks celery, chopped (1 ½ cups)
- 4 garlic cloves, minced (may sub 1 tsp garlic powder)
- 2 teaspoons chili powder
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp dried basil
- ½ tsp dried parsley
- ½ tsp dried oregano
- ½ tsp smoked paprika
- ¼ teaspoon pepper
- 3 cups red or Yukon gold potatoes, chopped into ½” chunks
- 1 green bell pepper, chopped
- 5 ½ cups reduced sodium beef broth
- 1 14.5 oz can fire roasted diced tomatoes with juices
- 1 15 oz can tomato sauce
- 1 tablespoon yellow deli mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 2 teaspoons liquid smoke (optional)
- 2 teaspoons granulated beef bouillon or 2 crushed cubes
Garnishes (Pick your favorites)
- Cheddar cheese (highly recommended)
- Parsley
- Green onions or Chives
- Sour Cream
Instructions
- Brown the meat and vegetables: In a large Dutch oven or stock pot, brown the ground beef with chopped onions, carrots, and celery over medium-high heat until the vegetables are softened, about 10 minutes. While this cooks, prep the potatoes and bell pepper.
- Sauté the garlic and spices: Drain excess grease if necessary. Add minced garlic and all the spices (chili powder, cumin, salt, basil, parsley, oregano, smoked paprika, pepper) and sauté for 30 seconds to release flavors.
- Add remaining ingredients and boil: Stir in potatoes, chopped green bell pepper, beef broth, fire roasted diced tomatoes with juices, tomato sauce, yellow deli mustard, Worcestershire sauce, apple cider vinegar, brown sugar, liquid smoke if using, and beef bouillon. Cover and bring the soup to a boil.
- Simmer until potatoes are tender: Reduce heat to medium-low and simmer uncovered for about 20 minutes, stirring occasionally, until potatoes are tender. Adjust soup thickness with additional broth or water if desired, keeping the soup chunky.
- Serve with garnishes: Ladle soup into bowls and garnish with cheddar cheese, parsley, green onions or chives, and sour cream as desired.
Notes
- This soup is highly customizable—feel free to add or substitute vegetables like zucchini, green beans, corn, cabbage, or spinach as per preference.
- For a leaner option, substitute ground beef with ground turkey and add extra beef bouillon to enhance flavor.
- Pasta or cooked rice can replace potatoes; add pasta towards the end and cook until al dente.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheat on stovetop over medium-low heat for about 10 minutes or in the microwave in short intervals, stirring frequently.
- When using a slow cooker, brown meat and vegetables first, then cook soup on HIGH for 3-4 hours or LOW for 6-8 hours, reducing broth to 4 cups and adjusting seasoning after cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 55 mg
