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Hamburger Soup

Not to be confused with tasting like an actual burger, this soup is actually named after ground beef, which is sometimes referred to as “hamburger” in certain parts of the United States Here, it’s combined with any mix of vegetables you like or have on hand, making it an ideal one-pot meal to use up odds and ends from both your crisper and freezer The key to unlocking a speedy, fully loaded soup is using frozen, pre-chopped vegetables — just be sure not to thaw them before adding to the broth so they don’t lose their bite

American45 minhard6 servings
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Hamburger Soup

Ingredients

  • 2 tablespoon solive or vegetable oil
  • 1 pound ground beef (preferably 10 percent fat)
  • 1 small onion, diced (about 1 cup)
  • 2 large celery stalk s, diced
  • 3 large garlic clove s, finely chopped
  • 3 tablespoon stomato paste
  • 1(14-ounce) can diced tomatoes
  • 3 cup slow-sodium beef stock or broth
  • \1 1/2 teaspoon sItalian seasoning
  • Salt and black pepper
  • 12 ounce srusset or Yukon gold potatoes (about 2 medium russet or 3 to 4 medium Yukon gold), peeled and cut into 1/2-inch cubes
  • 3 cup schopped mixed vegetables, such as green beans, corn, peas and carrots, frozen (unthawed) or fresh (see Tip)
  • 2 teaspoon sWorcestershire sauce (optional)
  • Chopped parsley, for serving (optional)

Instructions

  1. Heat oil in a large Dutch oven or heavy bottomed pot over medium high. Add ground beef, onion and celery. Cook, breaking up the meat into crumbles and stirring occasionally, until the meat is no longer pink and the vegetables start to soften, 5 to 7 minutes. Stir in garlic and cook for 2 minutes.
  2. Add tomato paste, stirring until it coats everything; cook 1 minute. Stir in tomatoes and their juice, stock, Italian seasoning, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Mix until combined, scraping the bottom of the pot to release any browned bits.
  3. Stir in potatoes. Bring to a boil, reduce heat to medium and simmer, uncovered, for 10 minutes. Add chopped vegetables, stirring until combined. Make sure potatoes and vegetables are submerged, partially cover the pot, return to a simmer and cook until they’re tender, 7 to 10 minutes.
  4. Taste soup, season with Worcestershire sauce, if using, and more salt and pepper, if desired. Ladle into bowls and top with chopped parsley, if using.

Tips

Tip A bag of mixed frozen vegetables is perfect here, as it significantly cuts down on prep time. Don’t thaw them; simply add to the soup from frozen. It’ll take a minute or two to return to a simmer, but adding them this way ensures maximum crispness. If using fresh veggies, you’ll need an extra 10 to 15 minutes for prep and a few more minutes of simmering to soften them. Peel and finely dice carrots, and stem and chop green beans into ½-inch pieces. The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.