Hamburger Soup
from kristineskitchenblog.comThe whole family will love this Hamburger Soup, filled with ground beef, colorful vegetables and potatoes. This recipe is easy to make on the stove top, and perfect for lunch or dinner!
Servings: 6 servings
Calories: 242kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 3 carrots sliced into ⅛-inch thick rounds
- 1 pound lean ground beef
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 4 cloves garlic minced
- ½ pound Yukon gold potatoes about 2 medium, chopped into ½-inch pieces
- 2 tablespoons tomato paste
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon paprika
- 4 cups low sodium beef broth
- 14.5 ounce can fire roasted diced tomatoes
- 1 cup chopped green beans 1-inch pieces, fresh or frozen
- 1 cup frozen or canned corn
Instructions
- Heat the olive oil in a large Dutch oven or other heavy pot over medium heat. Add the onion and carrots and cook for 3-4 minutes, stirring occasionally.
- Add the ground beef, salt and pepper and cook, crumbling the meat, until the beef is browned. Drain off any excess grease (this will probably not be necessary if using 90% or leaner ground beef).
- Stir in the garlic, potatoes, tomato paste, Italian seasoning and paprika. Cook for 2-3 minutes, stirring often.
- Stir in the beef broth, diced tomatoes, green beans and corn.
- Bring the soup to a boil and then reduce heat to a simmer. Cover and simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender. Serve.
Video
Notes
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition
Calories: 242kcal | Carbohydrates: 24g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 906mg | Potassium: 1063mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5753IU | Vitamin C: 18mg | Calcium: 69mg | Iron: 3mg
