Hearty Hamburger Soup
This hamburger soup is made with ground beef, vegetables, and a flavorful tomato broth. It's a delicious one-pot meal that comes together with minimal effort.
Servings 4 cups
Calories 398kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped; 6 ounces
- 1 orange bell pepper chopped; 4 ounces
- 2 stalks celery chopped; 4 ounces
- 1 pound lean ground beef 85/15
- ½ teaspoon sea salt
- ¼ teaspoon Black pepper
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ⅛ teaspoon red pepper flakes
- 2 cups beef broth
- 14 ounces Pomi chopped tomatoes or petite diced tomatoes, undrained
- 1 dried bay leaf
To Serve:
- ¼ cup shredded cheddar
- ¼ cup sour cream
Instructions
- Heat the oil in a large saucepan over medium-high heat. Stir in the onions, peppers, celery, and ground beef. Season with salt and black pepper.1 tablespoon olive oil, 1 medium onion, 1 orange bell pepper, 2 stalks celery, 1 pound lean ground beef, ½ teaspoon sea salt, ¼ teaspoon Black pepper
- Cook, stirring frequently and breaking up the meat into small chunks, until the vegetables are tender-crisp and the meat is no longer raw (it can still be pink, that's OK), about 5 minutes.
- Add the garlic, oregano, smoked paprika, and red pepper flakes. Cook, stirring, for one more minute.1 tablespoon minced garlic, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, ⅛ teaspoon red pepper flakes
- Stir in the beef broth, tomatoes, and bay leaf. Bring to a boil. Reduce the heat to medium and simmer, uncovered, stirring occasionally, for 15 minutes.2 cups beef broth, 14 ounces Pomi chopped tomatoes, 1 dried bay leaf
- Remove the bay leaf. Taste the soup to see if you'd like to adjust any of the seasonings, then serve. You can serve the soup as is or top it with shredded cheddar and sour cream.¼ cup shredded cheddar, ¼ cup sour cream
Video
Notes
- I use Pomi chopped tomatoes. They are sweeter, thicker, and less acidic than American diced tomatoes. Cento Crushed Tomatoes are also very good. Alternatively, use 1 (14-ounce) can of petite diced tomatoes, ideally unsalted.
- This recipe relies on two packaged products that can greatly vary in their sodium content - tomatoes and broth. So, you should definitely taste the soup before serving and see if you need to make any adjustments. The tomatoes I use have no added salt, but I use regular (not reduced-sodium) beef broth. If you use a different combination, you might need to add more or less salt.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them, covered, in the microwave at 50% power or on low heat on the stovetop. You can also freeze this soup once it's cooled. I like to freeze individual portions in mugs (or mason jars) and reheat them in the microwave when I want something warm and comforting.
Nutrition
Serving: 1cup | Calories: 398kcal | Carbohydrates: 15g | Protein: 27g | Fat: 26g | Saturated Fat: 10g | Sodium: 694mg | Fiber: 3g | Sugar: 8g
