Hamburger Soup
User Reviews
5
Hamburger Soup
Description
This hamburger soup starts by cooking lean ground beef and draining excess fat, leaving some fat for flavor. Aromatic vegetables—onion, carrots, celery, and garlic—are sautéed in the reserved fat to soften and release their flavors. Beef broth, fire-roasted tomatoes, tomato sauce, and Worcestershire sauce combine to create a rich, savory broth.
Potatoes cut into cubes join the simmering pot with herbs oregano and thyme to add herbal notes. The soup is simmered until potatoes are tender and flavors meld. Optional frozen peas are added near the end to provide slight sweetness and bright color. Fresh chopped parsley finishes the dish fresh and aromatic.
The soup is a balanced blend of meaty, earthy, and mildly sweet flavors with a brothy yet hearty texture. It makes a filling main dish for cold days or a comforting family meal. Variations can include swapping or adding vegetables such as green beans, corn, or zucchini depending on preference or availability.
Ingredients
- 1.5 lbs. ground beef lean
- 1 Tbsp olive oil
- 1 cup chopped yellow onion
- 1 cup carrot chopped
- 1 cup celery chopped
- 1 Tbsp garlic minced
- 4 cups beef broth or 1 cup more for a more brothy soup, low sodium
- 1 (15 oz) can fire roasted tomatoes
- 1 (8 oz) can tomato sauce
- 1 Tbsp Worcestershire sauce
- 3 cups russet potato cut about 1/2-inch thick, peeled and cubed
- 1 tsp oregano or 1 Tbsp fresh, dried
- 3/4 tsp dried thyme, or 2 tsp fresh
- salt freshly ground
- black pepper freshly ground
- 3/4 cup peas optional, frozen
- 1/4 cup parsley chopped, fresh
Instructions
- Heat olive oil in a large pot over medium-high heat. Crumble in beef, then cook and break up beef until no longer pink, about 6 - 7 minutes. Transfer to a plate lined with paper towels, leave 1 Tbsp fat in pot drain of excess.
- Add onion, carrots, and celery and saute 5 minutes. Add garlic and saute 1 minute longer.
- Pour in beef broth, tomatoes, tomato sauce, Worcestershire, browned beef, potatoes, oregano and thyme. Season with salt and pepper to taste.
- Bring mixture to a light boil, cover then reduce heat to low and let simmer, until potatoes are tender, about 25 - 35 minutes.
- Stir in peas and let heat through. Stir in parsley and serve warm.
Notes
- You can substitute other vegetables like green beans, corn, asparagus, zucchini, or cabbage depending on what you have on hand.
User Reviews
Overall Rating
5
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