Description
This hearty Hamburger Soup is a delicious and comforting meal featuring lean ground beef or turkey simmered with potatoes, vegetables, and a flavorful blend of spices in a rich tomato broth. Perfect for a quick and easy dinner, this soup is elevated with smoky, tangy, and savory notes that make it a crowd pleaser and a family favorite.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef or turkey
- 1 yellow onion, chopped
- 3 medium carrots, chopped (1 1/2 cups)
- 3 stalks celery, chopped (1 1/2 cups)
- 4 garlic cloves, minced (may substitute 1 tsp garlic powder)
- 3 cups red or Yukon gold potatoes, chopped into 1/2” chunks
- 1 green bell pepper, chopped
Spices and Seasonings
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 2 teaspoons granulated beef bouillon or 2 crushed cubes (Better than Bouillon)
Liquids and Sauces
- 5 1/2 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)
Garnishes
- Cheddar cheese (highly recommended)
- Parsley
- Green onions or chives
- Sour cream
Instructions
- Prepare Vegetables: Chop the onion, carrots, celery, potatoes, and green bell pepper as directed. Mince the garlic cloves or have the garlic powder ready as a substitute.
- Brown the Meat: In a large stovetop pot or Dutch oven, cook the lean ground beef or turkey over medium heat until fully browned, breaking it apart as it cooks. Drain any excess fat if necessary.
- Sauté Vegetables and Spices: Add the chopped onion, carrots, celery, and garlic to the browned meat. Sauté until the vegetables are tender, about 5-7 minutes. Stir in chili powder, ground cumin, salt, dried basil, parsley, oregano, smoked paprika, and pepper. Cook for 1-2 minutes to bloom the spices.
- Add Liquids and Potatoes: Pour in the beef broth, fire roasted diced tomatoes with juices, and tomato sauce. Stir in the chopped potatoes, green bell pepper, yellow deli mustard, Worcestershire sauce, apple cider vinegar, brown sugar, liquid smoke (if using), and beef bouillon. Mix well.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and cover the pot. Let the soup simmer gently for 20-25 minutes, or until the potatoes and vegetables are tender and flavors are well blended.
- Final Taste and Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Ladle the soup into bowls and garnish with shredded cheddar cheese, chopped parsley, green onions or chives, and a dollop of sour cream as desired. Serve hot.
Notes
- This soup can be made on the stovetop or cooked in a crockpot for convenience and make-ahead meals.
- Use lean ground turkey as a lighter alternative to beef.
- Liquid smoke adds a smoky barbecue flavor but can be omitted if unavailable.
- Cheddar cheese, parsley, green onions, and sour cream really enhance the flavor and texture of the soup.
- You can substitute dried herbs with fresh herbs if available but use less since fresh herbs have a stronger flavor.
- For a thicker soup, mash some of the potatoes before serving.
- Use reduced sodium broth and control salt to keep sodium levels moderate.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
