Description
This hearty Hamburger Soup combines lean ground beef, fresh vegetables, and robust spices into a comforting, chunky soup perfect for a cozy meal. Packed with potatoes, bell peppers, and savory broth, this recipe is easily customizable and can be prepared on the stovetop or in a slow cooker.
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 (or 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 (use 4 cups for crockpot version)
- 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 bouillon cubes
Garnishes (Optional)
- Cheddar cheese
- Parsley
- Green onions or chives
- Sour cream
Instructions
- Brown the Vegetables and Meat: In a large Dutch oven or stock pot over medium-high heat, brown the ground beef along with chopped onions, carrots, and celery until the vegetables soften and the beef is cooked through, about 10 minutes. Meanwhile, prepare the potatoes and bell pepper.
- Add Garlic and Spices: Drain any excess grease if necessary from the pot. Stir in the minced garlic and all spices (chili powder, cumin, salt, basil, parsley, oregano, smoked paprika, pepper) and sauté for 30 seconds until fragrant.
- Add Remaining Ingredients: Pour in the potatoes, bell pepper, beef broth, diced tomatoes with juices, tomato sauce, yellow mustard, Worcestershire sauce, apple cider vinegar, brown sugar, liquid smoke (if using), and beef bouillon. Stir well to combine.
- Simmer the Soup: Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cook uncovered for 20 to 25 minutes, stirring occasionally, until the potatoes are tender.
- Adjust Consistency and Serve: If the soup is too thick, thin it with additional water or broth to your desired consistency, remembering it should remain chunky. Serve hot, garnished with cheddar cheese, parsley, green onions or chives, and sour cream if desired.
Notes
- This soup is customizable: you can add other proteins like shredded chicken, sausage, or meatballs, or substitute potatoes with cooked rice or pasta.
- For turkey substitutions, add extra beef bouillon to maintain a rich flavor.
- Add vegetables like zucchini, green beans, corn, cabbage, or beans near the end of cooking according to their cooking times.
- Store leftover soup in an airtight container in the fridge for up to 5 days or freeze up to 3 months; thaw overnight before reheating.
- Reheat large portions on the stove over medium-low heat for about 10 minutes, stirring occasionally, or reheat individual servings in the microwave in 30-90 second intervals.
- Crockpot version uses less broth due to no evaporation and may need additional seasoning after cooking.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 55 mg
