Hamburger Soup
With ground beef, potatoes, vegetables and tomatoes, this hearty hamburger soup recipe will be a hit with the entire family. So easy too!
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 6 servings
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
Serving: 1(of 6)Calories: 465kcalCarbohydrates: 23gProtein: 43gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 122mgPotassium: 1096mgFiber: 5gSugar: 4gVitamin A: 4974IUVitamin C: 47mgCalcium: 270mgIron: 6mg
