Hamburger and Green Pepper Soup
Warm, hearty, and packed with rich flavors, Hamburger and Green Pepper Soup is comfort food at its finest. This recipe combines savory ground beef, sweet green bell peppers, and aromatic vegetables like onions, celery, and carrots, all simmered together in a robust, herb-infused tomato and beef broth. The addition of garlic, oregano, and basil brings depth to every spoonful, while a splash of optional cooked rice or pasta transforms the soup into a filling meal. Perfect for weeknight dinners or meal prep, this one-pot wonder comes together in just under an hour and yields six hearty servings. Serve it with crusty bread or a side salad for a satisfying and wholesome dish that's sure to please the whole family. Whether you're craving a cozy winter meal or a quick, flavor-packed dinner, this soup is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 medium green bell peppers
- 1 medium onion
- 3 large garlic cloves
- 1 large carrot
- 2 medium celery stalks
- 14.5 ounces diced tomatoes
- 5 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole bay leaf
- 2 cups optional cooked rice or pasta
Instructions
Prepare the vegetables: dice the green bell peppers, onion, carrot, and celery, and mince the garlic.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables start to soften.
Add the minced garlic and diced green bell peppers. Cook for an additional 3 minutes until fragrant.
Push the vegetables to one side of the pot and add the ground beef to the other side. Break it up with a spoon and cook for 5-7 minutes, or until the beef is browned. Drain any excess grease if necessary.
Stir in the dried oregano, dried basil, salt, and black pepper. Mix the spices evenly into the beef and vegetable mixture.
Add the diced tomatoes (with their juices), tomato paste, beef broth, and bay leaf. Stir well to combine and bring the soup to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 25-30 minutes to allow the flavors to meld together.
Taste the soup and adjust seasonings if needed. Remove the bay leaf before serving.
If you'd like to make the soup heartier, stir in cooked rice or pasta just before serving.
Ladle the soup into bowls and serve hot. Enjoy with crusty bread or a side salad if desired!
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 7742 mg | 337% | |
| Total Carbohydrate | 175.7 g | 64% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 31.6 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4142 mg | 88% | |
*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.
