Hamburger Soup
This soup is named after ground beef, not the grilled sandwich. It’s combined with any mix of vegetables you like or have on hand, making it an ideal one-pot meal to use up odds and ends from both your crisper and freezer. The key to unlocking a speedy, fully loaded soup is using frozen, pre-chopped vegetables — just be sure not to thaw them before adding to the broth so they don’t lose their bite.
Servings: 6
Equipment
- 1 Large Dutch oven
Ingredients
- 2 Tbsp Olive oil
- 1 lb Ground beef
- 1 ea Onion, diced
- 2 ea Celery stalks, diced
- 3 ea Garlic cloves, diced
- 1 can Tomato paste
- 14 oz Diced tomatoes
- 24 oz Beef stock or broth
- 1-1/2 tsp Italian seasoning
- 2 ea Potatoes, cut into 1/2" cubes
- 24 oz Frozen vegetables
- 2 tsp Worcestershire sauce
Instructions
- Heat oil in a large Dutch oven over medium-high. Add ground beef, onion and celery. Cook, breaking up the meat into crumbles and stirring occasionally, until the meat is no longer pink and the vegetables start to soften, 5 to 7 minutes.2 Tbsp Olive oil, 1 lb Ground beef, 1 ea Onion, diced, 2 ea Celery stalks, diced
- Stir in garlic and cook for 2 minutes.3 ea Garlic cloves, diced
- Add tomato paste, stirring until it coats everything; cook 1 minute.1 can Tomato paste
- Stir in tomatoes and their juice, stock, Italian seasoning, 1½ teaspoons salt and ¼ teaspoon pepper. Mix until combined, scraping the bottom of the pot to release any browned bits.14 oz Diced tomatoes, 24 oz Beef stock or broth, 1-1/2 tsp Italian seasoning
- Stir in potatoes. Bring to a boil, reduce heat to medium and simmer, uncovered, for 10 minutes. Make sure potatoes are submerged2 ea Potatoes, cut into 1/2" cubes
- Add chopped vegetables, stirring until combined. Make sure vegetables are submerged, partially cover the pot, return to a simmer and cook until they’re tender, 7 to 10 minutes.24 oz Frozen vegetables
- Taste soup, season with Worcestershire sauce and more salt and pepper, if desired.2 tsp Worcestershire sauce
- Ladle into bowls and serve.