Hamburger and Carrot Soup
Cozy up with a hearty bowl of Hamburger and Carrot Soup, a comforting one-pot meal that's bursting with rich flavors and nourishing ingredients. This recipe combines the savory goodness of browned ground beef with vibrant carrots, tender potatoes, and celery, all simmered together in a flavorful beef broth infused with garlic, thyme, and paprika. A touch of crushed tomatoes adds depth, while a sprinkle of fresh parsley provides a refreshing finish. Ready in under an hour, this easy-to-make soup is perfect for busy weeknights or meal prepping, yielding six generous servings of hearty satisfaction. Whether you're seeking warmth on a chilly evening or a wholesome family dinner, this simple yet flavorful soup will hit the spot.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 medium carrots, sliced
- 2 medium potatoes, diced
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 14-ounce can crushed tomatoes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. This should take about 5-7 minutes.
Once the beef is browned, remove it from the pot using a slotted spoon and set aside. Leave any residual fat in the pot.
Add the diced onion to the pot and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced carrots, diced potatoes, and sliced celery. Stir well to coat the vegetables in the onion-garlic mixture.
Pour in the beef broth and crushed tomatoes, then return the browned ground beef to the pot.
Add the bay leaf, dried thyme, paprika, salt, and black pepper. Stir to combine the ingredients evenly.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer, uncovered, for 25-30 minutes until the vegetables are tender.
Remove the bay leaf and taste the soup, adjusting seasoning as needed.
Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
1791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 6631 mg | 288% | |
| Total Carbohydrate | 137.9 g | 50% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 34.1 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 5760 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
