Hamburger Soup
Published May 17, 2024
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive or vegetable oil
- 1pound ground beef (preferably 10 percent fat)
- 1small onion, diced (about 1 cup)
- 2large celery stalks, diced
- 3large garlic cloves, finely chopped
- 3tablespoons tomato paste
- 1(14-ounce) can diced tomatoes
- 3cups low-sodium beef stock or broth
- 1½teaspoons Italian seasoning
- Salt and black pepper
- 12ounces russet or Yukon gold potatoes (about 2 medium russet or 3 to 4 medium Yukon gold), peeled and cut into ½-inch cubes
- 3cups chopped mixed vegetables, such as green beans, corn, peas and carrots, frozen (unthawed) or fresh (see Tip)
- 2teaspoons Worcestershire sauce (optional)
- Chopped parsley, for serving (optional)
Nutritional analysis per serving (6 servings)
378 calories; 21 grams fat; 6 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 21 grams protein; 1179 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add ground beef, onion and celery. Cook, breaking up the meat into crumbles and stirring occasionally, until the meat is no longer pink and the vegetables start to soften, 5 to 7 minutes. Stir in garlic and cook for 2 minutes.
- Step 2
Add tomato paste, stirring until it coats everything; cook 1 minute. Stir in tomatoes and their juice, stock, Italian seasoning, 1½ teaspoons salt and ¼ teaspoon pepper. Mix until combined, scraping the bottom of the pot to release any browned bits.
- Step 3
Stir in potatoes. Bring to a boil, reduce heat to medium and simmer, uncovered, for 10 minutes. Add chopped vegetables, stirring until combined. Make sure potatoes and vegetables are submerged, partially cover the pot, return to a simmer and cook until they’re tender, 7 to 10 minutes.
- Step 4
Taste soup, season with Worcestershire sauce, if using, and more salt and pepper, if desired. Ladle into bowls and top with chopped parsley, if using.
- A bag of mixed frozen vegetables is perfect here, as it significantly cuts down on prep time. Don’t thaw them; simply add to the soup from frozen. It’ll take a minute or two to return to a simmer, but adding them this way ensures maximum crispness. If using fresh veggies, you’ll need an extra 10 to 15 minutes for prep and a few more minutes of simmering to soften them. Peel and finely dice carrots, and stem and chop green beans into ½-inch pieces.
Private Notes
Comments
This recipe and photo brought tears to my eyes. I grew up in mid-Michigan and my dad would build a huge ice skating rink in our backyard during the winter. We’d have ice skating parties with our friends and dad would make vats of this soup fry or everyone. My mom liked neither cooking nor hosting, so this was a manageable one pot soup dad could make for a crowd, with grocery store French bread and lots of butter alongside. Those parties were magical. Miss you, Dad!
My grandmother taught me this soup and her recipe included a 1/4 cup of barley for heartiness. This is honestly the loveliest recipe and everyone should try it! Yukon gold every time btw! Top with Parmesan salt and pepper.
Made this soup last night with one key addition: after reading a comment that the result would be bland "Dad food," (which was sort of my fear too), I decided to add a Moroccan spice blend (lots of ground black pepper, ginger, cinnamon, turmeric, cardemom, cloves, nutmeg) to toast along with the onions at the beginning of the recipe. DAYUM it was good. Not hot spicy, but rich spicy. We'll be having it again tonight, and it's going into the regular rotation.
Maybe it's not sophisticated but it's fast, tasty, hearty, economical and makes a lot. The only change I made was to add 1/2 tsp of smoked paprika to the other seasonings and stirred them in at the same time as the tomato paste to allow them to bloom a bit. Definitely use the Worcestershire sauce.
I grew up in Maine, and my parents called this Autumn Stew. It's a lovely soup all year round. One of the dinners that was on consistent rotation at our house!
Awesome soup! Big hit with the kids, and a good way to force feed vegetables. I like to add 2 cups extra beef broth, a huge pinch of gochugaru (Korean red pepper flakes), and a few shakes of MSG. Makes for extra tasty soup slurping.
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