Description
This Hamburger Soup is a hearty, flavorful, and easy-to-make comfort food dish. Made with lean ground beef or turkey, a medley of fresh vegetables, and a rich tomato-based broth spiked with smoky barbecue flavors, it's perfect for quick family dinners or make-ahead meals.
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 (may substitute 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 liquid smoke (optional)
- 2 teaspoons granulated beef bouillon or 2 crushed beef bouillon cubes
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 (Highly Recommended)
- Cheddar cheese
- Fresh parsley
- Green onions or chives
- Sour cream
Instructions
- Brown the meat: In a large pot or Dutch oven over medium-high heat, cook the lean ground beef or turkey until browned and cooked through, stirring occasionally to break up the meat. Drain excess fat if necessary.
- Sauté the vegetables: Add the chopped yellow onion, carrots, celery, and garlic to the pot. Cook for 5 to 7 minutes until the vegetables begin to soften and the onion becomes translucent.
- Add spices and seasonings: Stir in chili powder, ground cumin, salt, dried basil, parsley, oregano, smoked paprika, and pepper. Cook for 1 to 2 minutes to toast the spices and release their aroma.
- Add potatoes, bell pepper, and liquids: Mix in the chopped potatoes and green bell pepper. Pour in the reduced sodium beef broth, fire roasted diced tomatoes with juices, and tomato sauce.
- Add sauces and sweeteners: Stir in yellow deli mustard, Worcestershire sauce, apple cider vinegar, brown sugar, liquid smoke (if using), and granulated beef bouillon. Mix well to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 20 to 25 minutes until the potatoes and vegetables are tender and the flavors meld together.
- Adjust seasoning and serve: Taste the soup and adjust seasoning with extra salt or pepper if desired. Ladle the soup into bowls and garnish with shredded cheddar cheese, chopped parsley, green onions or chives, and a dollop of sour cream for added richness and flavor.
Notes
- This soup can be made ahead and refrigerated for up to 3 days; flavors improve after resting.
- For a lighter version, use ground turkey and reduce or omit cheese and sour cream toppings.
- Substitute dried herbs with fresh herbs by doubling the quantities for a fresher taste.
- If you prefer a smokier taste, do not skip the liquid smoke; it adds a subtle barbecue flavor.
- To make this soup gluten free, ensure Worcestershire sauce and beef bouillon are gluten free or use substitutes.
- Leftovers can be frozen for up to 2 months in airtight containers.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
