Hamburger Soup
User Reviews
5
Hamburger Soup
Description
This soup begins by browning lean ground beef with onions to develop a rich meaty base with aromatics. Garlic is added briefly to enhance flavor. Cubed potatoes and a mix of frozen vegetables join the pot along with beef broth, diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, bay leaf, salt, and pepper. The combination creates a layered, savory broth infused with herbs and a mild tang from tomato ingredients.
The soup simmers gently until the potatoes become tender, allowing flavors to meld while keeping vegetables intact but soft. Frozen mixed vegetables contribute convenience and color variety, complementing the beef and tomato base. The overall texture is hearty yet broth-based, with bite-sized vegetables and seasoned ground beef dispersed throughout.
This dish is ideal for a filling lunch or dinner and can be served on its own or with bread for a more substantial meal. The recipe’s flexibility includes options for leaner ground turkey and using frozen hash brown potatoes as a substitute for fresh, making it adaptable to preferences and pantry availability.
Leftovers store well in airtight containers refrigerated for up to five days and reheat easily, making this soup suitable for meal prep or comforting family meals.
Ingredients
- 1 pound ground beef lean
- ½ onion finely diced
- 2 teaspoon garlic minced
- 3 potato peeled and diced into ¼ inch pieces, medium
- 3 cups beef broth
- 1 can diced tomatoes 28 ounces
- 1 can tomato sauce 15 ounces
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups mixed vegetables frozen
Instructions
- Brown the ground beef with the onions in a large stock pot or dutch oven over medium high heat. Break up the beef as it browns and cook until no longer pink. Drain off any excess grease.
- Add in the minced garlic and cook for 1 minute until aromatic.
- Stir in the potatoes, broth, tomatoes, tomato sauce, worcestershire sauce, Italian seasoning, Bay leaf, salt, pepper and frozen mixed vegetables. Stir to combine all the ingredients.
- Bring the mixture to a low boil. Cover, reduce the heat to low and simmer for 25-30 minutes until the potatoes are tender.
- Remove from heat. Serve warm and enjoy!
Notes
- Ground turkey can replace ground beef for a leaner soup version.
- Frozen diced hash brown potatoes may be used instead of fresh peeled and diced potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 18g | 36% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 1194mg | 50% |
| Potassium | 1062mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 2748IU | 55% |
| Vitamin C | 32mg | 36% |
| Calcium | 69mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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