Description
This Easy Hamburger Soup is a hearty and comforting dish perfect for a quick weeknight meal. Made with lean ground beef, fresh vegetables, rich beef broth, and savory tomato flavors, this soup is both nutritious and satisfying. It cooks in about 45 minutes and yields 6 generous servings, making it ideal for families or meal prep.
Ingredients
Scale
Soup Base
- 1/2 tablespoon olive oil
- 1/2 medium onion, chopped
- 2 sticks celery, chopped
- 3 cloves garlic, minced
Main Ingredients
- 1 pound lean ground beef
- 2 heaping tablespoons tomato paste
- 1 (28 ounce) can diced tomatoes (with juices)
- 4 cups beef broth
- 2 large Russet potatoes, peeled and diced
Seasoning
- 1/4 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: Add the olive oil, chopped onion, and celery to a large soup pot. Sauté over medium-high heat for 5-7 minutes until the vegetables are softened and slightly translucent, developing a flavorful base for the soup.
- Cook the Beef: Stir in the minced garlic, then add the lean ground beef. Cook until the beef is just browned, stirring occasionally for about 5 minutes. Drain excess fat if desired to keep the soup lean.
- Add Tomato and Broth: Stir in the tomato paste to coat the beef mixture, then add the canned diced tomatoes with their juices, beef broth, diced potatoes, and Italian seasoning. Mix well to combine all the flavors.
- Simmer the Soup: Increase the heat and bring the soup to a boil. Reduce the heat to maintain a gentle boil and cook for 20-25 minutes, or until the potatoes are tender. You can simmer longer to intensify the flavors if desired.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve immediately, enjoying this warm and comforting hamburger soup.
Notes
- Using lean ground beef helps reduce excess fat but does not require draining all the fat after browning unless preferred.
- You can substitute Russet potatoes with Yukon Gold or red potatoes if desired.
- For extra flavor, consider adding a bay leaf during simmering and removing it before serving.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Feel free to add extra vegetables such as carrots or bell peppers to increase the nutritional value.
