Classic Hamburger Soup
This hearty hamburger soup is a comforting one-pot meal that transforms simple pantry staples into a rich, savory broth loaded with ground beef, tender potatoes, and vegetables. Ready in about 45 minutes, it's the perfect weeknight dinner that tastes like it simmered all day.
Equipment
- Large Dutch oven or heavy-bottomed soup pot - At least 5-quart capacity
- Wooden spoon or silicone spatula
- Sharp chef's knife
- Cutting board
- Vegetable peeler
- Ladle
- Measuring cups and spoons
Ingredients
- 1 lb lean ground beef - 450g, 85/15 or 90/10
- 1 tablespoon olive oil
- 1 medium yellow onion - diced
- 3 cloves garlic - minced
- 2 medium carrots - about 1 cup or 150g, peeled and sliced into rounds
- 2 stalks celery - about 1 cup or 100g, sliced
- 2 medium russet or Yukon gold potatoes - about 2 cups or 300g, peeled and cut into 1/2-inch cubes
- 1 can diced tomatoes with juices - 14.5 oz or 410g
- 2 tablespoons tomato paste
- 4 cups low-sodium beef broth - 950ml
- 1 tablespoon Worcestershire sauce - use gluten-free if needed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and black pepper - to taste
- 1 bay leaf
- 1 1/2 cups frozen mixed vegetables - 225g, peas, corn, green beans, or your choice
- fresh parsley - chopped, for garnish (optional)
Instructions
- Prep all vegetables: dice onion, slice carrots and celery, cube potatoes, and mince garlic. Place potatoes in cold water to prevent browning.
- Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef in a single layer and let it brown undisturbed for 2-3 minutes to develop a golden crust. Break apart and continue cooking until no pink remains, about 5-7 minutes. Drain excess fat.
- Reduce heat to medium. Add onion, carrots, and celery and cook for 4-5 minutes until onion is translucent. Add garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 1-2 minutes until deepened in color.
- Sprinkle Italian seasoning, smoked paprika, garlic powder, and onion powder over the mixture. Season with salt and pepper. Stir and toast spices for 30-60 seconds.
- Add cubed potatoes, beef broth, diced tomatoes with their juices, Worcestershire sauce, and bay leaf. Stir to combine and bring to a gentle boil over medium-high heat.
- Reduce heat to medium-low, cover with lid slightly ajar, and simmer for 15-20 minutes until potatoes are fork-tender.
- Add frozen mixed vegetables directly from frozen. Stir and simmer uncovered for 5-7 minutes until vegetables are heated through.
- Discard bay leaf. Taste and adjust seasoning with salt, pepper, or extra Worcestershire sauce. Ladle into bowls and garnish with fresh parsley if desired.
Notes
- Don't rush browning the beef - this creates the deep, savory flavor base. Let it develop a golden crust before stirring.
- Drain excess fat after browning to prevent a greasy broth. Leave just a light coating for sautéing vegetables.
- Cook tomato paste for 1-2 minutes before adding liquid to "bloom" it and deepen the tomato flavor.
- Cut potatoes into uniform 1/2-inch cubes for even cooking. Test for tenderness at the 15-minute mark.
- Season in layers - add salt and spices at multiple points for more complex flavor than seasoning all at once.
- Use low-sodium broth to control saltiness since the broth reduces during simmering.
- Add frozen vegetables at the end - 5-7 minutes is all they need to heat through without turning mushy.
- If using pasta, stir in 1 cup of small pasta shapes during the last 8-10 minutes of cooking. Note that leftovers will have pasta that absorbs liquid overnight.
- To make it spicy, add 1/4-1/2 teaspoon red pepper flakes or a diced jalapeño with the aromatics.
- Store leftovers in the refrigerator for up to 4-5 days or freeze for up to 3 months. The soup tastes even better the next day as flavors meld.