Description
This hearty Hamburger Soup is a flavorful and comforting dish featuring lean ground meat, fresh vegetables, and a rich tomato-based broth with smoky barbecue undertones. Perfect for a quick family meal, it combines tender potatoes, bell pepper, and aromatic spices for a satisfying bowl that can be garnished with cheddar cheese, parsley, green onions or chives, and a dollop of sour cream.
Ingredients
Scale
Main Ingredients
- 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
- 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
Spices and Condiments
- 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
- 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 bouillon cubes
Optional Garnishes
- Cheddar cheese
- Fresh parsley
- Green onions or chives
- Sour cream
Instructions
- Prepare the Vegetables: Chop the yellow onion, carrots, celery, red or Yukon gold potatoes, and green bell pepper. Mince the garlic cloves or prepare garlic powder as a substitute.
- Brown the Meat: In a large pot or Dutch oven, brown 1 pound of lean ground beef or turkey over medium heat until fully cooked, breaking it apart as it cooks. Drain excess fat if needed.
- Sauté the Aromatics: Add the chopped onion, carrots, celery, and minced garlic to the browned meat. Cook for about 5 minutes until the vegetables begin to soften.
- Add Spices and Liquids: Stir in chili powder, ground cumin, salt, dried basil, dried parsley, dried oregano, smoked paprika, and pepper. Then add the chopped potatoes, green bell pepper, reduced sodium beef broth, fire roasted diced tomatoes with juices, tomato sauce, yellow deli mustard, Worcestershire sauce, apple cider vinegar, brown sugar, liquid smoke (if using), and granulated beef bouillon or crushed cubes. Stir well to combine.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to low and cover. Let it simmer gently for 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 if needed. Serve hot, garnished with shredded cheddar cheese, fresh parsley, chopped green onions or chives, and a dollop of sour cream as desired.
Notes
- This soup is quick, easy, and budget-friendly, making it perfect for a weeknight meal.
- For a smoky flavor, liquid smoke is optional but highly recommended.
- Use reduced sodium beef broth to control salt levels.
- Make it ahead of time as the flavors improve after resting; it also freezes well.
- Substitute ground turkey for a leaner option.
- Garnish with cheddar cheese, parsley, green onions, and sour cream to elevate the flavor and presentation.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg
