Description
This hearty Hamburger Soup is a comforting, flavorful meal perfect for any day. Made with lean ground beef, fresh vegetables, tender Yukon gold potatoes, and a savory beef broth base, this soup combines classic ingredients with Italian seasonings for a satisfying and nutritious dish that’s easy to prepare on the stovetop.
Ingredients
Sautéed Vegetables
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 2 sticks celery, chopped
- 2 carrots, diced
- 2 cloves garlic, grated or minced
Main Ingredients
- 1 pound lean ground beef
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 15 ounce can diced tomatoes with juices
- 1 pound Yukon gold potatoes, diced
- 1 parmesan cheese rind (optional)
- 4 cups low sodium beef broth
- 1/2 cup frozen peas
Instructions
- Heat and Sauté Vegetables: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, chopped celery, and diced carrots. Sauté until the vegetables become tender and fragrant, stirring occasionally to prevent sticking.
- Cook Ground Beef: Add the lean ground beef to the pot with the sautéed vegetables. Use a wooden spoon or spatula to crumble the beef evenly. Season with Italian seasoning, red pepper flakes (if using), salt, and freshly ground black pepper. Cook until the beef is browned and no longer pink, stirring frequently.
- Add Garlic and Tomato Paste: Stir in the minced or grated garlic and cook for an additional minute until fragrant. Then, mix in the tomato paste, ensuring it coats the beef and vegetables well to enhance the richness of the soup.
- Add Potatoes, Tomatoes, Broth, and Cheese Rind: Incorporate the diced Yukon gold potatoes, canned diced tomatoes with their juices, and parmesan cheese rind (if using) into the mixture. Pour in the low sodium beef broth. Stir the soup thoroughly, scraping up any browned bits from the bottom of the pot to add depth of flavor.
- Simmer the Soup: Bring the soup to a rolling boil, then reduce the heat to medium-low. Let it simmer uncovered for about 25 minutes or until the potatoes are tender when pierced with a fork.
- Final Touches and Serve: Stir in the frozen peas and cook for an additional 2-3 minutes until heated through. Remove the parmesan rind before serving. Optionally, garnish with freshly chopped flat leaf parsley for added freshness and color. Serve hot.
Notes
- Using lean ground beef helps reduce excess fat and calories in the soup.
- The parmesan cheese rind adds umami richness, but you can omit it if unavailable.
- Adjust red pepper flakes according to your preferred spice level or omit for a milder soup.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a gluten-free meal, ensure that the beef broth and tomato paste are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
