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Hamburger Soup Recipe

Hamburger Soup

This Hamburger Soup Recipe is a cozy one pot meal that brings together ground beef, vegetables, and a rich homemade broth for a simple, hearty dinner that’s perfect on chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 320 kcal

Ingredients
  

  • 1 lb ground beef (85/15 lean for flavor; 90/10 if you like less fat)
  • 1 large yellow onion, diced (Vidalia if you want extra sweetness)
  • 3 carrots, peeled and sliced (baby carrots are fine too)
  • 2 stalks celery, sliced on a slant
  • 1 red bell pepper, diced (optional, for color and natural sweetness)
  • 2 cloves garlic, minced
  • 1 tsp kosher salt (adjust later if needed)
  • 1/2 tsp freshly ground black pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil (or a handful of fresh leaves, torn)
  • 1/2 tsp smoked paprika (optional, for warmth)
  • 6 cups beef broth (homemade or low-sodium—Swanson is a favorite)
  • 1 (14.5 oz) can diced tomatoes (fire-roasted for extra depth)
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup small pasta (ditalini, elbow macaroni, or small shells)
  • 2 Tbsp olive oil (extra virgin for richer taste)

Instructions
 

  • Heat a 6-quart Dutch oven over medium and swirl in olive oil—this gives even heat and terrific browning.
  • Add ground beef, season with half the salt and pepper, and crumble with a wooden spoon until no pink remains (about 5 minutes). Drain off excess fat if it pools.
  • Toss in onion, carrots, celery and cook 4–5 minutes until onions turn translucent—scraping up any browned bits adds extra flavor.
  • Stir in garlic, oregano, basil, and smoked paprika for 30 seconds until your kitchen smells heavenly.
  • Add beef broth and diced tomatoes (juice included), stir, then bring to a gentle simmer.
  • Let the soup bubble, uncovered, for 10 minutes—this tension-free simmer deepens flavor. Taste and add more salt or pepper if it seems mild.
  • Stir in pasta, return to simmer, and cook 8–10 minutes until al dente; watch closely so it doesn’t soak up all the liquid.
  • Fold in frozen corn and peas, simmer 2–3 minutes just until heated through to keep colors bright.
  • If it’s too thick, stir in up to ½ cup water or extra broth; if too thin, simmer a few more minutes.
  • Ladle into bowls and top with parsley, a sprinkle of Parmesan, or a dollop of sour cream for extra richness.

Notes

I learned that adding the frozen corn and peas at the very end keeps them vibrant—if you toss them in too early, they turn mushy. My sister swears by swapping ground turkey, and it works nicely here. When I want deeper flavor, I mix in a spoonful of tomato paste with the broth. Sometimes a squeeze of lemon brightens the whole bowl. And trust me: leftovers taste even better the next day, once the flavors have had time to mingle.

Nutrition

Calories: 320kcalProtein: 22gFiber: 4g
Keyword Comfort Food, Easy Dinner Recipe, Hamburger Soup, Hearty Soup, One-Pot Meal
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