Description
This hearty Hamburger Soup combines lean ground beef or turkey with a medley of vegetables and spices simmered in a flavorful tomato and beef broth base. It's a comforting, chunky soup perfect for a satisfying meal and easily customized with your favorite add-ins like pasta, rice, or additional vegetables.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef or turkey
- 1 yellow onion, chopped
- 3 medium carrots, chopped (1 ½ cups)
- 3 stalks celery, chopped (1 ½ cups)
- 4 garlic cloves, minced (may sub 1 tsp garlic powder)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon pepper
- 3 cups red or Yukon gold potatoes, chopped into ½” chunks
- 1 green bell pepper, chopped
- 5 ½ cups reduced sodium beef broth
- 1 14.5 oz can fire roasted diced tomatoes with juices
- 1 15 oz can tomato sauce
- 1 tablespoon yellow deli mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 2 teaspoons liquid smoke (optional)
- 2 teaspoons granulated beef bouillon or 2 crushed cubes
Garnishes (Optional)
- Cheddar cheese (highly recommended)
- Parsley
- Green onions or chives
- Sour cream
Instructions
- Brown the Beef and Vegetables: In a large Dutch oven or stock pot over medium-high heat, cook the ground beef with chopped onions, carrots, and celery until the vegetables are softened and beef is browned, about 10 minutes. While cooking, prepare the potatoes and bell pepper.
- Drain Excess Grease and Sauté Spices: Drain any excess grease from the pot. Add the minced garlic and all the spices (chili powder, cumin, salt, basil, parsley, oregano, smoked paprika, and pepper). Sauté for 30 seconds until fragrant.
- Add Remaining Ingredients and Simmer: Stir in the potatoes, green bell pepper, beef broth, diced tomatoes (with juices), tomato sauce, yellow mustard, Worcestershire sauce, apple cider vinegar, brown sugar, liquid smoke (if using), and granulated beef bouillon. Cover and bring to a boil, then reduce to a gentle simmer over medium-low heat. Cook uncovered for 20 minutes or until potatoes are tender, stirring occasionally.
- Adjust Thickness and Serve: If desired, thin the soup to your preferred consistency by adding more broth or water, keeping in mind it is meant to be chunky. Serve hot garnished with your favorite toppings such as shredded cheddar cheese, parsley, green onions, or sour cream.
Notes
- This soup is very customizable: swap ground beef for turkey and add extra beef bouillon for richer flavor.
- Try using other proteins like shredded chicken, sausage, or meatballs for variety.
- Substitute potatoes with 2 cups uncooked small pasta added near the end of cooking; cook until al dente.
- Cook rice separately if substituting potatoes to maintain texture.
- Add zucchini or green beans along with potatoes during simmering.
- Add corn, cabbage, or beans at the end of cooking and heat just until warmed through.
- Stir in spinach or baby kale at the end and wilt briefly for added greens.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Reheat on stovetop over medium-low heat for 10 minutes or in microwave using 90 second intervals, stirring in between.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 50 mg
