Main Course Hamburger Soup
Savor the comforting flavors of Main Course Hamburger Soup, a hearty one-pot meal that’s perfect for any season. Packed with wholesome ingredients like savory ground beef, tender russet potatoes, and colorful vegetables including carrots, celery, and optional green beans, this soup offers a balanced, nutrient-rich dinner that will satisfy the whole family. Simmered in a savory beef broth infused with garlic, Worcestershire sauce, and warm herbs like parsley and basil, each spoonful bursts with robust, home-cooked flavor. Ready in just one hour, this easy-to-make soup is ideal for busy weeknights or lazy weekends. Serve it piping hot, garnished with fresh parsley for a pop of color, and enjoy a comforting main course that delivers all the flavors of a classic hamburger in a bowl.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 2 medium russet potatoes, peeled and diced
- 1 15-ounce can canned diced tomatoes
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic cloves, minced
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 cup frozen green beans (optional)
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef and cook until browned, about 5-7 minutes, breaking it apart with a wooden spoon as it cooks. Drain any excess grease if necessary.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-6 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes, canned diced tomatoes (with their juice), tomato paste, beef broth, and Worcestershire sauce to the pot. Stir well to combine.
Season the soup with dried parsley, dried basil, salt, and ground black pepper.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes or until the potatoes and carrots are tender.
If using frozen green beans, stir them in during the last 5 minutes of cooking.
Taste the soup and adjust seasoning if needed.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
2167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 9044 mg | 393% | |
| Total Carbohydrate | 159.7 g | 58% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 43.2 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 616 mg | 47% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 6767 mg | 144% | |
*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.
