Description
A hearty and flavorful Hamburger Soup made with lean ground beef or turkey, fresh vegetables, and a rich tomato broth infused with smoky and savory spices. This comforting soup is quick to prepare, make-ahead friendly, and perfect for a satisfying family meal.
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 (or 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 bouillon cubes
- 2 teaspoons liquid smoke (optional)
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
Garnishes (Optional)
- Cheddar cheese
- Parsley
- Green onions or chives
- Sour cream
Instructions
- Prepare the vegetables: Chop the yellow onion, carrots, celery, potatoes, and green bell pepper into the specified sizes to ensure even cooking.
- Cook the ground meat: In a large pot or Dutch oven over medium heat, brown the lean ground beef or turkey until fully cooked, breaking it apart as it cooks. Drain any excess fat if necessary.
- Sauté aromatics and spices: Add the chopped onion, carrots, celery, and minced garlic to the cooked meat and sauté for 3-5 minutes until the vegetables soften slightly. Stir in chili powder, ground cumin, salt, dried basil, parsley, oregano, smoked paprika, and pepper to evenly coat the mixture.
- Add potatoes and bell pepper: Stir in the chopped potatoes and green bell pepper, mixing well with the meat and spices.
- Pour in liquids and sauces: Add the reduced sodium beef broth, fire roasted diced tomatoes with juices, tomato sauce, yellow deli mustard, Worcestershire sauce, apple cider vinegar, brown sugar, granulated beef bouillon, and liquid smoke if using. Stir to combine all ingredients thoroughly.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 25 minutes or until the potatoes and vegetables are tender and flavors meld together.
- Adjust seasoning and serve: Taste the soup and adjust salt or pepper as needed. Ladle into bowls and garnish with shredded cheddar cheese, chopped parsley, green onions or chives, and a dollop of sour cream if desired for added richness and flavor.
Notes
- This soup is delicious made on the stovetop for quick preparation or in a crockpot for set-it-and-forget-it convenience.
- Liquid smoke adds a smoky barbecue flavor but can be omitted if unavailable or for a milder taste.
- Cheddar cheese, parsley, green onions, and sour cream toppings enhance the soup’s richness and texture.
- Using lean ground turkey instead of beef reduces fat content for a lighter version.
- Make-ahead and freezer-friendly; store leftovers in airtight containers for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg
