Spanish Hamburger Soup
Warm, hearty, and bursting with bold flavors, Spanish Hamburger Soup is the ultimate comfort food with a Mediterranean twist. This one-pot wonder combines savory ground beef, a medley of fresh vegetables like red bell pepper and russet potatoes, and vibrant spices such as paprika, cumin, and oregano to create a deeply satisfying and aromatic dish. A base of rich beef broth and canned tomatoes ensures every spoonful is brimming with flavor, while a touch of sweet corn adds a delightful pop of texture. Perfect for weeknight dinners or cozy gatherings, this comforting soup comes together in under an hour and pairs beautifully with crusty bread. Whether you're craving a warming family meal or looking for a flavorful twist on traditional hamburger soup, this Spanish-inspired version is sure to delight your taste buds.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion
- 3 cloves garlic
- 1 medium red bell pepper
- 14.5 ounces chopped tomatoes, canned
- 3 medium russet potatoes
- 4 cups beef broth
- 1 cup frozen corn kernels
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat a large pot or Dutch oven over medium-high heat. Add the olive oil.
Add the ground beef to the pot and cook until browned, breaking it up with a spoon. Drain any excess fat if necessary.
Dice the onion, mince the garlic, and chop the red bell pepper. Add them to the pot and sauté for 5 minutes, or until the onions are translucent.
Peel and dice the potatoes into 1-inch cubes. Add them to the pot along with the paprika, cumin, oregano, salt, and black pepper. Stir well to coat the vegetables with the spices.
Pour in the beef broth and canned chopped tomatoes (with their juices). Increase the heat to bring the mixture to a boil.
Once boiling, reduce the heat to low and simmer the soup uncovered for 20 minutes, stirring occasionally, until the potatoes are tender.
Add the frozen corn kernels and stir. Let the soup cook for an additional 5-7 minutes.
Taste the soup and adjust seasoning with more salt or pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread if desired.
Nutrition Facts
Calories |
2201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 6869 mg | 299% | |
| Total Carbohydrate | 195.2 g | 71% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 39.9 g | ||
| Protein | 116.3 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 6370 mg | 136% | |
*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.
