Easy Weeknight Hamburger Soup

This hearty, flavorful soup combines simple ingredients into a comforting meal that's ready in just 45 minutes, making it perfect for busy evenings when you're craving something warm and substantial.

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Course: Main Course, Soup

Cuisine: American

Keyword: Hamburger Soup, Ground Beef Soup, Easy Weeknight Dinner, Vegetable Soup, One Pot Meal

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 285kcal

Equipment

Dutch Oven or Heavy-Bottomed Pot

Ingredients

Soup Base

1 pound lean ground beef 85/15 recommended for best flavor balance
1 medium onion diced (about 1 cup)
2 carrots peeled and chopped (approximately 1 cup)
2 ribs celery chopped (approximately ¾ cup)
3 cloves garlic minced
1 can diced tomatoes 14.5 oz, with juices
2 tablespoons tomato paste
6 cups beef broth low sodium preferred
2 medium potatoes peeled and cubed (about 2 cups)

Vegetables and Seasonings

1 cup frozen corn kernels
1 cup frozen green beans
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
salt and pepper to taste
2 tablespoons fresh parsley chopped, for garnish

Instructions

In a large Dutch oven or heavy-bottomed pot, brown the ground beef over medium-high heat, breaking it into small pieces as it cooks (approximately 5-7 minutes).
Reduce heat to medium and add onions, carrots, and celery to the pot with the beef. Cook until vegetables begin to soften and onions become translucent (about 5 minutes).
Add minced garlic and cook for another 30 seconds, until fragrant.
Add diced tomatoes with their juice and tomato paste, stirring to combine. Pour in beef broth and bring to a gentle simmer.
Add potatoes, dried herbs, and bay leaf. Reduce heat to maintain a gentle simmer, then cover and cook for 15 minutes, or until potatoes are nearly tender.
Add frozen corn and green beans, then simmer uncovered for an additional 5 minutes until all vegetables are tender but not mushy.
Remove bay leaf, season with salt and pepper to taste, and garnish with fresh parsley just before serving.

Notes

This soup stores exceptionally well, improving in flavor as it rests. Refrigerate leftovers in airtight containers for up to 4 days or freeze portions for up to 3 months. For a thicker consistency, you can increase the tomato paste to 3 tablespoons or mash some of the potatoes against the side of the pot during cooking.

Nutrition

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