Tomato Hamburger Soup
Warm up with a hearty bowl of Tomato Hamburger Soup, a comforting one-pot meal that's as flavorful as it is satisfying. Packed with tender ground beef, vibrant vegetables like carrots, celery, and russet potatoes, and infused with the robust flavors of diced tomatoes, tomato paste, and an aromatic blend of oregano, thyme, and paprika, this soup delivers a rich, savory depth in every bite. Simmered to perfection in a beefy broth and brightened with pops of frozen green beans and corn, it's a complete meal that's ready in just under an hour. Perfect for busy weeknights or meal prep, this recipe serves up a crowd-pleasing combination of hearty ingredients and soul-warming goodness. Pair it with a slice of crusty bread for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 russet potato, peeled and diced
- 2 cans canned diced tomatoes (14.5-ounce can)
- 2 tablespoons tomato paste
- 6 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen green beans
- 1 cup frozen corn
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5 minutes. Drain excess fat if necessary.
Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes, until the onion is translucent and fragrant.
Stir in the diced carrots, celery, and potato. Cook for another 3-4 minutes, stirring occasionally, to begin softening the vegetables.
Add the canned diced tomatoes (including their liquid), tomato paste, and beef broth. Stir to combine.
Mix in the dried oregano, thyme, paprika, bay leaves, salt, and black pepper. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and simmer the soup for 20-25 minutes, or until the potatoes and other vegetables are tender.
Add the frozen green beans and corn to the pot. Cook for an additional 5 minutes to heat the frozen vegetables through.
Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot with crusty bread on the side.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1560 mg | 68% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 11.3 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1070 mg | 23% | |
*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.
