Description
Hearty and flavorful Hamburger Soup made with lean ground beef or turkey, fresh vegetables, and a savory broth, perfect for a comforting meal. This versatile recipe allows for easy substitutions and additions, making it a customizable and satisfying dish for any occasion.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef or turkey
- 1 yellow onion, chopped
- 3 medium carrots, chopped (1 ½ cups)
- 3 stalks celery, chopped (1 ½ cups)
- 4 garlic cloves, minced (may substitute 1 tsp garlic powder)
- 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
- 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
- 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
Garnish Options
- Cheddar cheese (highly recommended)
- Parsley
- Green onions or chives
- Sour cream
Instructions
- Brown the beef and vegetables: In a large Dutch oven or stock pot, heat over medium-high heat. Add the ground beef or turkey along with chopped onions, carrots, and celery. Cook until meat is browned and vegetables are softened, about 10 minutes, stirring occasionally.
- Drain excess grease and sauté spices: Drain any excess grease if present. Add minced garlic and all the spices listed (chili powder, cumin, salt, dried basil, parsley, oregano, smoked paprika, and pepper). Stir and sauté for 30 seconds to release aromas.
- Add remaining ingredients and simmer: Pour in the beef broth, diced tomatoes with juices, tomato sauce, mustard, Worcestershire sauce, apple cider vinegar, brown sugar, liquid smoke (if using), and beef bouillon. Stir to combine.
- Cook the soup: Add the chopped potatoes and green bell pepper. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer uncovered for about 20 minutes, stirring occasionally, until potatoes are tender.
- Adjust consistency and serve: If desired, add additional water or broth to thin the soup to your liking, but the soup is intended to be chunky. Serve hot, garnished with your choice of cheddar cheese, parsley, green onions, chives, or sour cream for added flavor.
Notes
- This soup is highly customizable; you can add or substitute with proteins like shredded rotisserie chicken, ground chicken, sliced sausage, or mini meatballs.
- Substitute potatoes with 2 cups uncooked small pasta added at the simmer stage, cooking until just al dente.
- Cooked wild rice or brown rice can replace potatoes; cook rice separately to maintain ideal texture.
- Add zucchini chunks or green beans alongside potatoes for extra vegetables.
- Add corn, cabbage, or beans at the end of cooking and heat through for about 2 minutes to keep freshness.
- Add spinach, Swiss chard, or baby kale at the final stage and stir until wilted for about 1 minute.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Reheat on stovetop over medium-low heat for about 10 minutes or in the microwave in 30-90 second intervals until warm.
- If using ground turkey, add extra beef bouillon to enhance flavor.
- For crockpot adaptation, use less broth (4 cups) and cook on HIGH for 3-4 hours or LOW for 6-8 hours; adjust seasoning after cooking as flavors are less concentrated.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 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: 50 mg
