Hamburger Soup

This hamburger soup is a hearty and flavorful meal made with seasoned ground beef and a mix of fresh and frozen vegetables for convenience. It’s a great way to stretch a pound of meat while serving up something wholesome and satisfying, even on busy weeknights.

Course Soup

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 359kcal

Author Elizabeth Rodriguez

Ingredients

1-1¼ pound Ground Beef we use ground chuck
2 teaspoon Oil use a neutral oil with a high smoke point (we use canola oil)
1 Medium Onion diced
3-4 Garlic Cloves minced
1 tablespoon Tomato Paste
1 teaspoon Salt plus extra at the end if needed (we use kosher salt)
1 teaspoon Dried Oregano
2 teaspoon Worcestershire Sauce
¼ teaspoon Cumin
¼ teaspoon Black Pepper
6 cups Beef Broth
1 Large Potato peeled and cut into small cubes (about 12 ounces)
10 ounces Frozen Mixed Vegetables cooked to about half the time recommended on the package – just enough to defrost

Instructions

Heat the oil in a large pot over medium-high heat. Add the ground beef, arrange it in one layer and cook 2-3 minutes. Stir well, arrange it in one layer again and cook another 2-3 minutes. Then, continue cooking for 1-2 minutes until browned. Stir frequently.
Lower the heat to medium and add the onions. Cook for 2-3 minutes, stirring occasionally.
Next, add the garlic, tomato paste, salt, dried oregano, Worcestershire sauce, cumin, and black pepper. Cook for 1-2 minutes, stirring frequently.
Add the beef broth, raise the heat, and bring the broth to a simmer. Gently scrape any bits off the bottom of the pot while stirring. Lower the heat to medium-low, cover the pot and cook for 15 minutes, stirring occasionally. Keep the soup at a simmer. If it is boiling too vigorously, lower the heat a touch.
Add the potatoes. Raise the heat, bring the soup back to a simmer. Then, lower the heat to medium-low, cover and cook for 10 minutes. Stir occasionally.
In the meantime, cook the vegetables using about half of the time recommended on the package. Add the vegetables to the soup, raise the heat to medium, cover and cook for 10 minutes. Keep the soup at a simmer, lower the heat if it’s boiling too vigorously, stir occasionally.
Taste the soup and add salt if needed. As a reference we added ½ teaspoon to ours.

Notes

If too much oil is rendered after browning the ground beef drain some of it. Take the pot off the heat, arrange the beef on one side and tip it slightly so that the oil pools opposite the meat. Use a large spoon to scoop out the excess oil. Then level the pot and continue with the recipe.

Nutrition