Can I make this soup in a slow cooker?

Absolutely! Brown the meat, onions, celery, and garlic first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the frozen vegetables during the last 30 minutes of cooking time.

Can I use fresh vegetables instead of frozen?

Definitely! Fresh vegetables will work beautifully. Add carrots with the potatoes since they take longer to cook, but add quicker-cooking vegetables like green beans and corn during the last 10 minutes of cooking.

My family doesn't eat beef. Can I substitute another meat?

Ground turkey or chicken works wonderfully as a substitute. You might want to use chicken broth instead of beef broth to complement the flavor, but the soup will still be delicious.

How can I make this soup more filling?

Adding a cup of cooked pasta, rice, or barley will make this soup even more satisfying. You can also serve it with a hearty bread on the side or top each bowl with a handful of crunchy croutons.

Hearty Hamburger Soup Recipe

Name: Hearty Hamburger Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound ground beef; 1 onion, diced; 1 stalk celery, diced; 2 cloves garlic, minced; 2 medium potatoes, peeled and diced; 5 cups beef broth; 15 ounces diced tomatoes (with juice); 8 ounces tomato sauce; 2 teaspoons Worcestershire sauce; 1 teaspoon Italian seasoning; Salt and pepper to taste; 3 cups frozen mixed vegetables (corn, green beans, carrots mix)

Description

Warm, hearty, and bursting with flavor, this Hamburger Soup is perfect for any time of year! Made with ground beef, tender potatoes, vibrant vegetables, and a savory tomato-based broth, it’s a comforting one-pot dish that is easy to prepare and guaranteed to satisfy. Whether you’re making it for a family dinner or meal prepping for the week, this soup will quickly become a household favorite.

Ingredients

Units Scale

Base Ingredients:

1 tablespoon olive oil
1 pound ground beef
1 onion, diced
1 stalk celery, diced
2 cloves garlic, minced

Broth & Seasoning:

2 medium potatoes, peeled and diced
5 cups beef broth
15 ounces diced tomatoes (with juice)
8 ounces tomato sauce
2 teaspoons Worcestershire sauce
1 teaspoon Italian seasoning
Salt and pepper to taste

Vegetables:

3 cups frozen mixed vegetables (corn, green beans, carrots mix)

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Instructions

Cook the Base:
In a medium-sized soup or stock pot, heat the olive oil over medium heat. Add the ground beef, diced onion, celery, and minced garlic. Cook until the ground beef is completely browned and no pink remains. Drain any excess fat to keep the soup from becoming oily.
Prepare the Broth:
Add the diced potatoes, beef broth, diced tomatoes with juice, tomato sauce, Worcestershire sauce, Italian seasoning, and a pinch of salt and pepper to the pot. Stir the ingredients well to combine. Bring the mixture to a gentle simmer, and let it cook for approximately 10 minutes to allow the flavors to meld.
Add the Vegetables:
Stir in the frozen mixed vegetables, ensuring they are evenly distributed throughout the pot. Continue to simmer the soup for an additional 15 to 20 minutes, or until the potatoes are fork-tender and the vegetables are fully heated through.
Serve and Enjoy:
Once the soup is ready, ladle it into bowls and serve. For an added touch, sprinkle some freshly grated Parmesan or shredded cheese on top before serving.

Notes

Tip 1: Use lean ground beef to reduce the amount of excess grease. Draining the grease after browning prevents the soup from becoming overly oily.

Tip 2: This soup freezes beautifully. Divide into individual portions and store in freezer-safe containers for a quick and easy reheat lunch or dinner.

Tip 3: Garnish the soup with Parmesan cheese or shredded cheddar for added flavor and richness.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 6g
Sodium: 650mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 14g
Cholesterol: 35mg