Easy Hamburger Soup
A one-pot meal featuring ground beef, fresh vegetables, and hearty potatoes, simmered in a flavorful broth, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 tablespoon olive oil For sautéing
- 1 lbs lean ground beef
- 1 onion, chopped
- 2 ribs celery, chopped
- 2 medium carrots, peeled and chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried marjoram
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon dried basil
- 6 cups low-sodium beef broth or vegetable broth
- 2 large red potatoes or Yukon gold potatoes, cut into small cubes
- 1.5 cups fresh green beans, trimmed and cut into one-inch pieces
- 1 15 ounce can corn, drained
- 1 15 ounce can fire-roasted tomatoes
- Kosher salt and black pepper to taste
Instructions
Cooking
- Heat the olive oil in a Dutch oven or heavy stock pot over medium-high heat.
- Add the ground beef, breaking it up with a spoon.
- When the ground beef is halfway done browning, add the chopped onion, celery, and carrots.
- Continue cooking until the beef is fully browned and the onion and celery are soft. Drain any excess grease.
- Reduce the heat to low and stir in the dried oregano, marjoram, parsley, thyme, and basil. Cook for 1 minute, stirring continuously.
- Add the beef broth, potatoes, and green beans, and bring the mixture to a boil.
- Simmer for 15 minutes.
- Add the fire-roasted diced tomatoes and corn. Simmer for about 5 more minutes or until everything is tender.
- Season with salt and black pepper to taste.
Notes
To store leftovers, let the soup cool completely, then transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Just thaw it in the refrigerator overnight before reheating.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 5gSugar: 5g
Tried this recipe?Let us know how it was!