Hamburger Soup
A cozy and budget-friendly beef and vegetable soup with a tomato broth, perfect for chilly nights and adaptable with various ingredients.
Ingredients
Main Ingredients
- 1 lb Ground beef Lean is great, but any works
- 1 medium Onion Chopped
- 2 cloves Garlic Minced
- 2 medium Carrots Chopped
- 2 stalks Celery Chopped
- 2 medium Potatoes Russet or Yukon gold, diced
- 1 can Diced tomatoes Canned is perfect
- 2 tbsp Tomato paste Adds a slow-simmered taste quickly
- 4 cups Beef broth Or stock
- 1 cup Corn Frozen or canned, optional
- 1 cup Green beans Frozen or canned, optional
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Italian seasoning
- 1 leaf Bay leaf Optional
Instructions
Preparation
- Start with a big pot. Brown the ground beef over medium heat. Break it up as it cooks.
- If there is a lot of grease, spoon some out, but leave a little for flavor.
- Add chopped onion, carrots, and celery. Cook for about 5 minutes until the onions soften.
- Stir in garlic for the last 30 seconds to prevent burning.
- Stir in tomato paste and let it cook for a minute to deepen the flavor.
- Pour in beef broth, diced tomatoes, and add your potatoes. Season with salt, pepper, and Italian seasoning. Toss in a bay leaf if desired.
- Bring to a gentle boil, then lower to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
- Add any quick-cook veggies like corn or green beans at the end. Simmer for 5 more minutes.
Notes
This soup tastes even better the next day. Serve with crusty bread, grilled cheese, or a simple salad. Customize with your favorite veggies or seasonings.