Hamburger Soup
This easy hamburger soup is a hearty, family-friendly, one-pot recipe made with simple ingredients. Weeknight cooking at its best!
Ingredients
- 1 tablespoon (14ml) olive oil
- 1 small to medium yellow onion, chopped (1 to 1½ cups)
- 1 pound lean ground beef*
- 1 (15-ounce) can diced tomatoes, with juices (I like fire-roasted)
- 4 cups (1 quart) beef broth
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 bay leaf
- 1 cup diced celery (about 2-3 ribs)
- ½ teaspoon (5ml) Worcestershire sauce
- 2 medium Yukon gold potatoes, diced (about 12oz total or 2 lightly rounded cups; I don't peel but you may if preferred)
- 1 (10-ounce) bag frozen mixed vegetables (I like a mix of peas, carrots, corn, and green beans; no need to thaw)
- Salt and freshly ground pepper
- Optional topping: grated Parmesan cheese
Instructions
- In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onion and sauté until softened, 4-5 minutes. Add the ground beef and sauté until no longer pink, crumbling as you go.
- Add the tomatoes, broth, herbs, bay leaf, celery, and Worcestershire sauce.
- Bring to a boil and then add the potatoes. Cover and simmer, stirring occasionally, for 10 minutes.
- Add the frozen vegetables and cook, covered, another 10-12 minutes, or until the potatoes are tender. (Tip: Check potatoes for doneness a few minutes early.) Add salt and pepper to taste. (I add ½ teaspoon of each, and then taste and add up to another ½ teaspoon of salt depending on sodium level in broth, tomatoes, etc.)
- Remove the bay leaf, ladle into bowls, and serve with a sprinkle of Parmesan cheese, if desired.
Notes
*If using beef with a higher fat content, you may wish to cook the beef first and drain off the excess fat. Once drained, remove it to a plate, and then sauté the onion, adding the beef back once the onions have softened.
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