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Hamburger Soup

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This easy Hamburger Soup is a hearty one-pot dinner made with browned ground beef, tender potatoes, carrots, celery, green beans, and a rich tomato beef broth. It is filling, comforting, and made with simple everyday ingredients.
Hearty Hamburger Soup with ground beef, potatoes, and vegetables simmered in a rich, brothy tomato base.
Servings: 6
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients 

  • 3 tablespoons cooking oil
  • 1 lb (450 g) ground beef
  • 1 medium yellow onion diced
  • 2 medium carrots chopped
  • 2 celery ribs chopped
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 4 cups beef broth unsalted
  • 1 lb (450 g) potatoes, peeled and cut into chunks
  • 1 can 14.5 oz / 400 g diced tomatoes, with juices
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 7 oz (200 g) frozen green beans

Instructions

  • Heat the oil in a large pot over medium-high heat. Add the ground beef and let it brown well before breaking it into smaller pieces. Continue cooking until no longer pink. Drain excess fat if needed.
  • Add the onion, carrots, and celery. Cook for about 4–5 minutes, stirring occasionally, until the onion begins to soften.
  • Add the garlic and cook for about 30 seconds. Stir in the tomato paste and cook for another minute, mixing it well with the beef and vegetables.
  • Pour in the beef broth and add the potatoes. Bring to a gentle boil, then reduce the heat, partially cover the pot, and simmer for 10 minutes, until the potatoes have started to soften.
  • Stir in the diced tomatoes with their juices, Worcestershire sauce, Italian seasoning, paprika, bay leaf, salt, and black pepper. Return to a gentle simmer, partially cover, and cook for about 15–20 minutes, or until the potatoes are fully tender.
  • Add the frozen green beans directly to the soup without thawing. Cook for about 5 minutes, just until heated through and tender.
  • Remove the bay leaf. Taste the broth and adjust the salt and black pepper if needed. Let the soup rest for a few minutes, then ladle into bowls and serve hot.

Notes

  • I used unsalted beef broth and 1 teaspoon of salt for the whole pot. If using regular salted beef broth, start with less salt and adjust to taste.
  • Giving the potatoes a 10-minute head start in the beef broth before adding the diced tomatoes helps them soften more reliably.
  • There is no need to thaw the frozen green beans. Adding them during the last 5 minutes keeps them tender without making them too soft.
  • Hamburger Soup should stay brothy rather than becoming thick like a stew. If it reduces too much during cooking, add a small splash of beef broth.
Hearty Hamburger Soup with ground beef, potatoes, and vegetables simmered in a rich, brothy tomato base.
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