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Hamburger Soup

Hamburger Soup

Experience the comforting warmth of our Hamburger Soup, a hearty blend of tender vegetables and perfectly seasoned ground beef—ideal for a crisp, chilly evening. Serve alongside Jalapeño Cheddar Cornbread to elevate the meal into a satisfying, wholesome experience.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb. ground chuck
  • 1 large yellow onion chopped (about 2 1/2 cups)
  • 2 ribs celery chopped (about 1 cup)
  • 1 large green bell pepper chopped (about 1 1/4 cups)
  • 3 cloves garlic minced (about 1 Tbsp.)
  • 1 lb. Yukon Gold potatoes peeled and diced into 1/2-inch cubes
  • 1 12 oz. package frozen mixed vegetables
  • 1/4 cup tomato paste
  • 4 cups reduced-sodium beef broth
  • 1 28 oz. can diced tomatoes undrained
  • 1 15 oz. can tomato sauce
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. olive oil
  • 2 tsp. dried Italian seasoning
  • 2 tsp. smoked paprika
  • 1 1/2 tsp. kosher salt
  • 3/4 tsp. ground black pepper

Method
 

  1. Prepare the Base
  2. In a large Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and celery, sautéing for approximately 5 minutes until softened. Incorporate the green bell pepper and minced garlic, cooking for an additional 3 minutes until tender and aromatic.
  3. Brown the Meat
  4. Introduce the ground beef to the pot, sprinkling in the Italian seasoning, smoked paprika, kosher salt, and black pepper. Break the meat into small, uniform pieces as it cooks, stirring continuously until fully browned and crumbly, about 6–8 minutes.
  5. Incorporate Tomato Flavor
  6. Stir in the tomato paste, allowing it to cook for 1–2 minutes until it releases its fragrance and thickens slightly, enhancing the depth of flavor.
  7. Combine Broth and Tomatoes
  8. Pour in the beef broth, undrained diced tomatoes, tomato sauce, and Worcestershire sauce. Stir thoroughly to ensure a cohesive mixture.
  9. Add Vegetables and Simmer
  10. Gently fold in the diced potatoes and frozen mixed vegetables. Bring the soup to a vigorous boil over high heat, then reduce the heat to low. Cover the pot and let it simmer for 25–30 minutes, or until the potatoes are tender. Adjust seasoning to taste if necessary.

Notes

Ladle the soup into bowls and enjoy it warm, ideally accompanied by your preferred side dish for a complete, nourishing meal.