Description
This hearty Hamburger Soup is a comforting and customizable dish loaded with lean ground beef or turkey, fresh vegetables, and a flavorful blend of spices simmered in a rich tomato and beef broth base. Perfect for a cozy dinner, this soup offers a delicious way to enjoy classic hamburger flavors in a warm, chunky soup form.
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 substitute 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 Meat and Vegetables: In a large Dutch oven or stock pot, heat over medium-high heat. Add lean ground beef or turkey along with the chopped yellow onion, carrots, and celery. Cook until the meat is browned and the vegetables are softened, about 10 minutes. Meanwhile, prep the potatoes and green bell pepper.
- Sauté Garlic and Spices: Drain any excess grease from the browned meat if necessary. Add the minced garlic and all the spices (chili powder, cumin, salt, basil, parsley, oregano, smoked paprika, and pepper) to the pot. Sauté the mixture for 30 seconds until fragrant.
- Add Remaining Ingredients and Simmer: Pour in the chopped potatoes, green bell pepper, beef broth, diced tomatoes with juices, tomato sauce, yellow deli mustard, Worcestershire sauce, apple cider vinegar, brown sugar, liquid smoke (if using), and beef bouillon. Stir well, bring to a boil, then reduce heat to medium-low to maintain a gentle simmer. Cook uncovered for about 20 minutes, stirring occasionally, until potatoes are tender.
- Adjust Consistency and Serve: If the soup is too thick, thin it to your desired consistency by adding more water or broth. Keep in mind the soup is meant to be chunky. Ladle into bowls and garnish with your choice of cheddar cheese, parsley, green onions or chives, and sour cream.
Notes
- This soup is highly customizable. Feel free to add other proteins like shredded chicken, sausage, or mini meatballs.
- For a twist, substitute potatoes with 2 cups of uncooked small pasta, adding it toward the end and cooking until al dente.
- You can swap potatoes for cooked wild or brown rice added just before serving.
- Add zucchini or green beans alongside potatoes for extra vegetables, cut into chunks.
- Add corn, cabbage, and beans at the end of cooking to warm through without overcooking.
- Spinach, Swiss chard, or baby kale can be stirred in at the end to wilt quickly.
- When using ground turkey, increase beef bouillon slightly to enhance flavor.
- This soup stores well in the refrigerator for up to 5 days and freezes up to 3 months. Reheat on stove or microwave safely.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 630 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
