Hamburger Soup
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Hamburger Soup
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With ground beef, potatoes, vegetables and tomatoes, this hearty hamburger soup recipe will be a hit with the entire family. So easy too!
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 pounds lean ground beef
- 1 small yellow onion diced
- 3 stalks celery diced
- 3 tablespoons tomato paste
- 3 cloves garlic minced
- 1 teaspoon kosher salt plus additional to taste
- ½ teaspoon ground black pepper plus additional to taste
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper plus additional to taste
- 1 10-ounce can diced tomatoes with green chiles in their juices
- 1 medium Yukon Gold potato scrubbed and ½-inch diced
- 1 red bell pepper or green bell pepper diced
- 1 tablespoon Worcestershire sauce
- 3 –4 cups low-sodium beef broth
- 1 pound frozen mixed vegetables no need to thaw
- 1 ½ cups shredded sharp cheddar cheese or colby jack or pepper jack
- chopped green onions for serving
Instructions
- In a large pot or Dutch oven over medium-high heat, heat the oil. Once hot but not smoking, add the beef, onion, and celery. Cook, breaking the meat into small pieces, until it is no longer pink and fully cooked through, about 7 minutes. Stir in the tomato paste, garlic, salt, pepper, oregano, and cayenne and cook for 30 seconds.
- Add the tomatoes, potato, bell pepper, and Worcestershire. Pour in 3 cups of the broth. Stir to combine. Bring to a rapid simmer, then reduce the heat, partially cover the pot, and let simmer for 15 minutes.
- Stir in the vegetables. Continue simmering, partially covered, until the potatoes are tender, about 10-15 minutes more.
- If the soup is thicker than you would like, add the additional broth until you reach your desired consistency. Re-cover the slow cooker and let cook 5 additional minutes to warm through and allow the flavors to marry. Serve hot, sprinkled with cheese and chopped green onions.
Notes
- Adapted from my Crockpot Hamburger Soup
- TO STORE: Refrigerate hamburger soup in an airtight container for up to 3 days.
- TO REHEAT: Reheat leftover soup on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze the soup in an airtight freezer-safe container or zip-top freezer bag for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.
Nutrition Information
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Serving
1(of 6)
Calories
465kcal
(23%)
Carbohydrates
23g
(8%)
Protein
43g
(86%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
122mg
(41%)
Potassium
1096mg
(31%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
4974IU
(99%)
Vitamin C
47mg
(52%)
Calcium
270mg
(27%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 465kcal | 23% |
| Carbohydrates | 23g | 8% |
| Protein | 43g | 86% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Potassium | 1096mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 4974IU | 99% |
| Vitamin C | 47mg | 52% |
| Calcium | 270mg | 27% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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