Hamburger Soup
User Reviews
5
Hamburger Soup
Description
Beginning with olive oil sautéing of diced onions, carrots, and celery softens the base vegetables and develops flavor. The lean ground beef is added next, seasoned, and browned while broken into small pieces for texture. Minced garlic is briefly cooked with the beef to release its aroma without bitterness.
The soup base is enriched with diced tomatoes (undrained), tomato sauce, Italian seasoning blend, and beef broth, which are combined with peeled and cubed russet potatoes. The soup is brought to a simmer and cooked until potatoes are just tender, allowing the broth to deepen in flavor. Frozen or fresh diced green beans and corn are stirred in near the end for freshness and color, simmering only a few minutes longer.
The recipe suggests using 90% lean ground beef to avoid greasiness while preserving flavor, with an option to drain excess fat if using fattier beef. Cutting potatoes into ½ inch cubes speeds cooking time, typically 20 to 25 minutes to tenderness. The soup can be seasoned further with salt and pepper after cooking and garnished with parsley for a fresh finish.
Ingredients
- 2 teaspoons olive oil
- 1/2 cup onion finely diced
- 2 carrot peeled, quartered and sliced
- 2 ribs celery thinly sliced
- 1 pound ground beef I use 90% lean
- 2 teaspoons garlic minced
- salt to taste
- black pepper to taste
- 1 ounce can diced tomatoes do not drain
- 1 ounce can tomato sauce
- 1 teaspoon Italian seasoning or equal parts of garlic powder, dried oregano and dried basil
- 6 cups beef broth
- 1 large russet potato peeled and diced into 1/2 inch cubes
- 1/2 cup corn frozen
- 1/2 cup green beans fresh or frozen, diced
- 2 tablespoons parsley optional, chopped, fresh
Instructions
- Heat the olive oil in a large pot over medium high heat. Add the onion, carrots and celery to the pot.
- Cook for 5-6 minutes or until softened.
- Add the ground beef to the pot and season with salt and pepper to taste.
- Cook, breaking up the meat with a spoon, until browned and mostly cooked through. Add the garlic and cook for 30 seconds more.
- Add the tomatoes, tomato sauce, Italian seasoning, beef broth and potato to the pot; bring to a simmer.
- Cook for 25-30 minutes or until potatoes are tender. Taste and add salt and pepper as desired.
- Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.
Notes
- Cut potatoes into small ½ inch cubes for faster cooking, about 20-25 minutes to tenderness.
- Use 90% lean ground beef for good flavor without excess grease; drain fat if using higher fat content beef.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 972mg | 41% |
| Potassium | 788mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3455IU | 69% |
| Vitamin C | 7.1mg | 8% |
| Calcium | 52mg | 5% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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