Hamburger Soup
Our hamburger soup is filled with an assortment of vegetables and just the right amount of ground beef to create a hearty, satisfying meal—perfect for a chilly evening. Pair it with Jalapeño Cheddar Cornbread for a comforting and delicious experience.
Ingredients
- 1 lb. ground chuck
- 1 Tbsp. olive oil
- 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. package frozen mixed vegetables
- 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 reduced-sodium beef broth
- 1 28 oz. can diced tomatoes, undrained
- 1 15 oz. can tomato sauce
- 1 Tbsp. Worcestershire sauce
Instructions
- Prepare the Base
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and celery, cooking for approximately 5 minutes until they begin to soften. Stir in the bell pepper and garlic, cooking for an additional 3 minutes until tender.
- Brown the Meat
- Add the ground beef to the pot along with the Italian seasoning, smoked paprika, kosher salt, and black pepper. Break the meat into small pieces as it cooks, stirring until it is browned and crumbly, about 6-8 minutes.
- Incorporate Tomato Flavor
- Add the tomato paste to the mixture, cooking for 1-2 minutes until it becomes fragrant and thickens slightly.
- Combine Broth and Tomatoes
- Pour in the beef broth, undrained diced tomatoes, tomato sauce, and Worcestershire sauce, stirring well to integrate the ingredients.
- Add Vegetables and Simmer
- Stir in the diced potatoes and frozen mixed vegetables. Bring the soup to a boil over high heat, then lower the heat, cover, and allow it to simmer for 25-30 minutes, or until the potatoes are tender. Taste and adjust seasoning if needed.
- Serve warm with your favorite side.