Hamburger Soup
The rich flavor of beef is so good in this tomato-rich soup. It also has vegetables, garlic, beef broth and more, so you just know it's going to be satisfying and tasty.
Servings: 6
Equipment
- Pot or Dutch Oven 5½-Quart
Ingredients
- 1 Pound ground beef lean
- 2 Tablespoons avocado oil
- 1 onion large, chopped
- 4 Cups beef broth or as needed
- 4 Cloves garlic minced
- 14½ Ounces canned diced tomatoes not drained
- 2 russet potatoes medium, peeled and cut into ½-inch cubes
- 1 Teaspoon Italian seasoning
- 10¾ Ounces condensed tomato soup
- 2 carrots large, chopped
- 2 Ribs celery chopped
- ½ Teaspoon garlic powder
- 1 Cup green beans frozen cut, thawed
- 1 Cup corn frozen, thawed
- salt and black pepper to taste
- fresh parsley for garnish (optional)
Instructions
- Heat a large pot or Dutch oven over a moderately high heat.
- Add a tablespoon of oil and brown the ground beef in there, using a wooden spoon to break it up. Transfer the beef into a bowl and set it aside.
- Turn the heat down to medium and add another tablespoon of oil.
- Add the onions, celery, garlic, and carrots, and saute for 3 to 5 minutes or until the onions are translucent.
- Put the beef back in the pot and add the beef broth, tomato soup, canned tomatoes, potatoes, and seasonings, stirring to combine.
- Bring the hamburger soup to a boil, cover and turn the heat down. Simmer for 10 to 15 minutes or until the potatoes are almost fork-tender, stirring every now and then.
- Add the green beans and corn and cook for 5 minutes.
- Ladle the soup into bowls and garnish with chopped fresh parsley if liked.
Notes
Use lean beef: Use 85/15 or 90/10 beef so your soup doesn't get too greasy. If your beef is higher in fat, drain it off after browning the beef and wipe out the pot before you add the veggies.
Cooking time: The cooking time depends how large or small you chop the potatoes. Once they're tender, the soup is ready to serve.
Choose waxy potatoes: Russet or Yukon Gold potatoes or baby potatoes work better than floury potatoes which are good for mashing but tend to disintegrate in soup recipes.
Try different toppings: A dollop of sour cream or handful of shredded cheddar cheese on top would be good.
Slow cooker version: Brown the ground beef and add it to a slow cooker with the other ingredients, then cook on low for 6 to 8 hours or high for 3 to 4 hours.
Cooking time: The cooking time depends how large or small you chop the potatoes. Once they're tender, the soup is ready to serve.
Choose waxy potatoes: Russet or Yukon Gold potatoes or baby potatoes work better than floury potatoes which are good for mashing but tend to disintegrate in soup recipes.
Try different toppings: A dollop of sour cream or handful of shredded cheddar cheese on top would be good.
Slow cooker version: Brown the ground beef and add it to a slow cooker with the other ingredients, then cook on low for 6 to 8 hours or high for 3 to 4 hours.
Nutrition
Calories: 398kcal | Carbohydrates: 35g | Protein: 19g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 966mg | Potassium: 1237mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3937IU | Vitamin C: 24mg | Calcium: 93mg | Iron: 4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
