Hamburger Soup Ii
Warm up with a hearty bowl of **Hamburger Soup II**, a family-friendly comfort food that’s as nourishing as it is flavorful. Featuring savory ground beef, a medley of tender diced potatoes, carrots, celery, and vibrant frozen vegetables, all simmered in a rich tomato-based beef broth, this one-pot wonder is perfect for busy weeknights or cozy weekends. Seasoned with aromatic herbs like oregano and basil and finished with a sprinkle of fresh parsley, this soup is easy to prepare and packed with wholesome ingredients. Ready in under an hour and serving six, it pairs beautifully with crusty bread or crackers for a satisfying meal that will please even the pickiest eaters. Perfectly suited for fans of hearty soups and meal prep enthusiasts alike, this recipe is the ultimate combination of simplicity and flavor.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 3 stalks celery stalks, diced
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 6 cups beef broth
- 14.5 ounces canned diced tomatoes (including juices)
- 2 tablespoons tomato paste
- 1 cup frozen mixed vegetables (peas, corn, green beans)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 leaf bay leaf
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks. Drain excess fat if necessary, then transfer the beef to a plate and set it aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the garlic and cook for 1 minute until fragrant.
Add the potatoes, beef broth, diced tomatoes, and tomato paste to the pot. Stir well to combine.
Return the cooked ground beef to the pot and mix thoroughly.
Add the dried oregano, dried basil, salt, black pepper, and bay leaf. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the potatoes are tender.
Stir in the frozen mixed vegetables and simmer for another 5-7 minutes until they are heated through.
Remove the bay leaf, taste, and adjust seasoning as needed.
Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.9 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 961 mg | 20% | |
*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.
