Description
This easy hamburger soup is a comforting and wholesome dish made with ground beef, vegetables, and flavorful seasonings. Ready in just 45 minutes, it’s perfect for a quick and satisfying meal with a rich tomato base and optional elbow macaroni for added heartiness.
Ingredients
Scale
Meat and Broth
- 1 to 1 1/3 pound ground beef
- 2 cups beef broth
- 1/2 cup red wine (optional)
Vegetables
- 1 cup diced yellow onion (from 1 small onion or 1/2 large onion)
- 2 stalks celery, diced
- 2 large carrots, diced
- 1 sweet bell pepper, seeded and diced
- 3 cloves garlic, minced
Tomato Base and Seasonings
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Optional
- 1 cup elbow macaroni (optional)
Instructions
- Brown the beef in a heavy stock pot: Heat a large Dutch oven or stock pot over medium heat. Add the ground beef and cook it, breaking it apart with a wooden spoon until browned and no longer pink. Use a slotted spoon to transfer the cooked beef to a paper towel-lined plate for draining excess fat. Set aside.
- Cook the vegetables: Remove most of the rendered fat from the pot, leaving about 1 tablespoon. If there is not enough fat, add olive oil to total 1 tablespoon. Add the diced onion, celery, carrot, and bell pepper to the pot and cook over medium heat for about 5 minutes, until softened.
- Add the seasonings, tomatoes, and broth: Stir in the tomato paste and minced garlic and cook for about 30 seconds until fragrant. Add the dried oregano, salt, and ground black pepper, stirring to combine. Pour in the diced tomatoes, beef broth, and red wine if using. Return the browned ground beef to the pot. Taste and adjust seasonings as necessary.
- Simmer the soup: Bring the soup to a rapid simmer. Reduce the heat to medium-low, cover, and let cook for about 20 minutes. If adding elbow macaroni, stir it in halfway through the simmering and cook until the pasta is tender.
- Serve immediately: Ladle the soup into individual bowls and serve hot. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- Classic hamburger vegetable soup is comforting and filling, perfect for a hearty weeknight meal.
- Optionally add elbow macaroni to make the soup more substantial.
- Cook time can vary slightly depending on meat fat content and stove heat.
- Leftovers keep well refrigerated or frozen, making this recipe great for meal prep.
- Adjust salt and pepper according to taste, especially if using a low-sodium broth.
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 331 kcal
- Sugar: 6 g
- Sodium: 673 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 89 mg
