Hamburger Soup Recipe
Hamburger Soup is made with lean ground beef and vegetables in a rich and flavorful tomato-based broth. Comforting and delicious, this budget-friendly hamburger and vegetable soup comes together quickly and reheats beautifully - the perfect weeknight dinner solution!
Servings: 8 servings
Cost: $10
Ingredients
- 2 tablespoon olive oil
- 1.5 lbs lean ground beef
- 2 large yellow onions minced
- 5 cloves garlic
- 1 (28-ounce) can diced tomatoes
- 1 (14-ounce) can tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 2 teaspoon Worcestershire sauce
- 2 tablespoon soy sauce
- 4 cups low-sodium beef broth
- 2 cup water plus more if needed
- 1 (15-ounce) can cannellini beans
- 16 oz frozen peas and carrots
- 8 oz elbow macaroni
- fresh chopped parsley to garnish
Instructions
- Add one teaspoon of olive oil to a large heavy-bottomed Dutch oven or saucepot set over medium-high heat. Brown the ground beef and sprinkle with salt and pepper, to season. Once cooked, transfer the beef to a fine mesh strainer to drain. Set aside.
- Return the pot to medium heat and add the remaining tablespoon of olive oil and minced onions. Cook the onions for 5-7 minutes, stirring frequently, or until starting to soften. And the garlic and cook until fragrant, approximately 30 seconds.
- Stir in the chopped tomatoes and tomato sauce, Italian seasoning, salt, Worcestershire sauce, and soy sauce, and cook for approximately 1 minute before adding the beef broth, cannellini beans, and entire bag of frozen peas and carrots. Mix thoroughly to combine. Increase heat to high and bring to a boil.
- Add the ground beef back to the pot and immediately reduce the heat to low. Cover your pot with a tight-fitting lid and allow your soup to simmer for 10-15 minutes.
- As the soup simmers, cook the macaroni noodles until al dente. Drain and set aside.
- Season with additional salt and pepper to taste. Serve each bowl with a scoop or two of cooked elbow macaroni noodles and fresh chopped parsley, if desired.
Notes
- Keep leftovers stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until heated through.
- For best results, freeze this soup before adding any pasta. Pasta does not freeze well.
Nutrition
Calories: 313kcal | Carbohydrates: 32g | Protein: 27g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 885mg | Potassium: 791mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5385IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 3mg
