Hamburger Soup

Hamburger soup made with browned ground beef, a tender potato, and frozen mixed vegetables in a rich tomato broth seasoned with Worcestershire and Italian herbs. One-pot, ready in about 50 minutes, and hearty enough to serve six from a single pound of beef.

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Prep Time: 10

Cook Time: 40

Total Time: 50

Course: Main Course, Soups/Stews

Cuisine: American

Keyword: Hamburger Soup

Servings:

Calories: 228kcal

Ingredients

1 tablespoon olive oil
1 pound lean ground beef
1 cup onion diced
2 cloves garlic minced
¼ cup tomato paste
4 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
½ teaspoon sugar
1 medium potato cut into ½-inch cubes
2 cups frozen mixed vegetables
Salt and black pepper to taste

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Instructions

Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook for 8 to 9 minutes, breaking it up, until browned.
1 tablespoon olive oil, 1 pound lean ground beef
Add the onion and garlic and cook for 3 minutes, until softened and fragrant.
1 cup onion, 2 cloves garlic
Stir in the tomato paste, beef broth, Worcestershire sauce, Italian seasoning, and sugar. Bring to a boil, then reduce the heat and simmer for 10 minutes.
¼ cup tomato paste, 4 cups beef broth, 1 tablespoon Worcestershire sauce, 1 tablespoon Italian seasoning, ½ teaspoon sugar
Add the potatoes and frozen vegetables. Simmer for 10 to 15 minutes, until the potatoes are tender.
1 medium potato, 2 cups frozen mixed vegetables
Season with salt and black pepper to taste. Serve hot.
Salt and black pepper

Notes

Use lean ground beef for less grease, or swap in ground turkey to trim the cost.
Stir a quarter cup of tomato paste, not tomato sauce, into the broth for body without thinning it.
Add the frozen vegetables straight from the freezer, with no thawing needed.
Cut the potato into even half-inch cubes so it cooks through in time, and choose a waxy red or Yukon Gold if you want it to hold its shape.
Season with salt and pepper at the end, after the soup has simmered and concentrated.
Store leftover soup in an airtight container in the fridge for 3 to 4 days.

Nutrition