Description
This hearty Hamburger Soup features lean ground beef or turkey simmered with fresh vegetables, aromatic spices, and a savory tomato-based broth. Perfect for a comforting meal, this soup is customizable with various add-ins like pasta, rice, or beans to suit your taste.
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 (may sub 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
- 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 cubes
Garnish Options
- Cheddar cheese (highly recommended)
- Parsley
- Green onions or chives
- Sour cream
Instructions
- Brown the Meat and Veggies: In a large Dutch oven or stock pot over medium-high heat, cook the lean ground beef or turkey along with chopped onions, carrots, and celery until the vegetables soften, about 10 minutes. While meat is cooking, prep potatoes and bell pepper.
- Sauté Garlic and Spices: Drain excess grease if present. Add minced garlic and all the dry spices (chili powder, cumin, salt, basil, parsley, oregano, smoked paprika, and pepper) to the pot. Sauté for 30 seconds until fragrant.
- Add Remaining Ingredients and Simmer: Stir in potatoes, green bell pepper, beef broth, fire roasted diced tomatoes with juices, tomato sauce, mustard, Worcestershire sauce, apple cider vinegar, brown sugar, liquid smoke (if using), and beef bouillon. Cover and bring to a boil, then reduce heat to a gentle simmer over medium-low. Cook uncovered for 20 minutes or until potatoes are tender, stirring occasionally.
- Adjust Consistency and Serve: Add water or broth if needed to reach desired consistency, keeping the soup chunky. Serve hot garnished with cheddar cheese, parsley, green onions or chives, and sour cream as desired.
Notes
- This soup is highly customizable; consider adding other proteins such as shredded chicken, ground chicken, sliced sausage, or mini meatballs.
- For gluten-free option, use gluten-free broth and check all canned ingredients.
- To replace potatoes, add 2 cups uncooked small pasta at simmer and cook until al dente, or substitute with cooked wild or brown rice.
- Add zucchini, green beans, corn, cabbage, beans, or spinach near the end of cooking to add variety and nutrition.
- Store leftover soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheat on stovetop over medium-low heat for about 10 minutes or in microwave in 30-90 second intervals until hot.
- When using ground turkey instead of beef, add extra beef bouillon to enhance meat flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg
