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Savory Hamburger Soup

A comforting classic soup filled with savory beef, tender vegetables, and aromatic herbs, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 pound lean ground beef (85/15 or 90/10) Opt for grass-fed beef for better flavor.
  • 1 medium yellow onion (diced)
  • 2 medium carrots (peeled and sliced)
  • 2 stalks celery (sliced)
  • 3 cloves garlic (minced)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 14.5-ounce can diced tomatoes
  • 1 8-ounce can tomato sauce
  • 6 cups beef broth Use homemade beef broth for richer flavor.
  • 1 tablespoon Worcestershire sauce
  • 2 cups russet potatoes (peeled and diced)
  • 1 ½ cups frozen green beans or fresh cut green beans
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 tablespoons chopped fresh parsley Optional for garnish.

Method
 

Cooking
  1. In a large soup pot, heat the olive oil over medium-high heat until shimmering.
  2. Add the ground beef to the pot, cooking until browned. Break it apart with a spatula as you cook. Drain excess grease if necessary.
  3. Incorporate the diced onion, sliced carrots, and celery. Sauté for about 5-6 minutes, until the onion is soft and translucent.
  4. Add the minced garlic and sauté for an additional 30 seconds, allowing the fragrance to fill the kitchen.
  5. Stir in the Italian seasoning, paprika, thyme, salt, and pepper. Mix in the tomato paste, letting it cook for 1 minute while stirring constantly to deepen the flavors.
  6. Pour in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and bay leaf. Stir well, scraping any browned bits from the bottom of the pot to enhance flavor.
  7. Introduce the diced potatoes to the mix. Bring everything to a gentle boil, then reduce the heat to a simmer. Cover and simmer for 15 minutes.
  8. Add the green beans, corn, and peas. Cover and allow the soup to simmer for another 10-12 minutes until the potatoes are tender enough to be pierced with a fork.
  9. Remove the bay leaf, taste the soup, and adjust the seasonings to your liking. Serve hot, garnished with fresh parsley if desired.

Notes

For variations, consider adding kale or spinach for more greens, or substituting ground beef with lentils for a vegan option. Ensure gluten-free ingredients if required.