Description
This Hamburger Soup is a hearty and flavorful meal featuring lean ground beef or turkey simmered with fresh vegetables, spices, and a tomato-based broth infused with smoky and savory notes. It is quick to prepare, perfect for weeknight dinners, and easily customizable with toppings like cheddar cheese, parsley, and sour cream.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef or turkey
- 1 yellow onion, chopped
- 3 medium carrots, chopped (1 1/2 cups)
- 3 stalks celery, chopped (1 1/2 cups)
- 4 garlic cloves, minced (may substitute 1 tsp garlic powder)
- 1 green bell pepper, chopped
- 3 cups red or Yukon gold potatoes, chopped into 1/2” chunks
Spices and Seasonings
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 2 teaspoons granulated beef bouillon or 2 crushed bouillon cubes
Liquids and Additional Flavorings
- 5 1/2 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)
Toppings (Highly Recommended)
- Shredded cheddar cheese
- Chopped parsley
- Chopped green onions or chives
- Sour cream
Instructions
- Prepare the Vegetables: Chop the yellow onion, carrots, celery, green bell pepper, and potatoes into bite-sized pieces as specified. Mince the garlic cloves or use garlic powder as a substitute.
- Brown the Meat: In a large pot or Dutch oven over medium-high heat, cook the lean ground beef or turkey until fully browned, breaking it apart as it cooks. Drain excess fat if necessary.
- Sauté the Aromatics: Add the chopped onion, carrots, celery, garlic, and green bell pepper to the pot with the browned meat. Cook for about 5 minutes until the vegetables start to soften.
- Add Spices and Seasonings: Stir in chili powder, ground cumin, salt, dried basil, dried parsley, dried oregano, smoked paprika, and black pepper. Cook for 1-2 minutes to release their flavors.
- Incorporate Liquids and Tomatoes: Pour in the beef broth, fire-roasted diced tomatoes with juices, and tomato sauce. Stir to combine all ingredients well.
- Add Potatoes and Flavor Enhancers: Add the chopped potatoes, yellow deli mustard, Worcestershire sauce, apple cider vinegar, brown sugar, liquid smoke (if using), and beef bouillon. Stir again to mix everything evenly.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes or until potatoes and vegetables are tender and flavors meld together.
- Adjust Seasoning and Serve: Taste and adjust salt and pepper if needed. Serve hot, topped with shredded cheddar cheese, chopped parsley, green onions or chives, and a dollop of sour cream for extra richness and flavor.
Notes
- This soup can be easily made ahead and tastes even better the next day as flavors develop.
- For a slower cooking method, you can prepare this in a crockpot by browning the meat and sautéing the vegetables first, then combining all ingredients and cooking on low for 6-8 hours.
- Use lean ground turkey as a lighter alternative to ground beef.
- If you prefer a thicker soup, mash some of the potatoes during simmering or add a slurry of cornstarch and water towards the end.
- Adjust the amount of liquid smoke according to your taste preference or omit it entirely if you want a milder flavor.
- Serve with crusty bread or crackers to make a complete meal.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 55 mg
