Hamburger Soup
This hamburger soup is a tasty blend of ground beef and veggies, and actually gives you real burger flavors!
Servings: 6
Equipment
- Le Creuset Dutch Oven My all-time favorite soup pot!
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- 1 (28-ounce) can diced tomatoes with juices
- 3 medium carrots peeled and diced
- 2 celery ribs sliced
- 2 Yukon gold potatoes peeled and diced
- 4 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- Optional: roughly chopped fresh parsley for garnish
Instructions
- Brown the beef. Add the ground beef, onion, and garlic to a large pot over medium-high heat. Cook for 6 to 8 minutes, breaking it up with your spatula, until browned.
- Add the seasonings. Add the tomato paste, oregano, thyme, salt, paprika, and black pepper. Stir for another 30 seconds, until the spices are fragrant.
- Simmer. Add the diced tomatoes, carrots, celery, potatoes, beef broth, and Worcestershire sauce. Give it a stir, bring to a boil, then reduce the heat to low and simmer for 25 to 30 minutes, until the vegetables are softened.
- Serve. Ladle the hamburger soup into bowls, and if you'd like, top with chopped fresh parsley before serving.
Notes
- You can swap 2 teaspoons of Italian seasoning for both the oregano and thyme.
- This makes about 6 servings of 2 cups each.
- Storage tip: This will stay good in the fridge for up to 5 days and in the freezer for up to 3 months.
Nutrition
Calories: 243kcal | Carbohydrates: 23g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 1036mg | Potassium: 1310mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5582IU | Vitamin C: 30mg | Calcium: 93mg | Iron: 4mg