fine dining experience

Hamburger Soup

Beef up vegetable soup with rich ground beef. This soup is highly flexible to your tastes; you can adjust the seasonings and vegetables. But overall, it's a rich and comforting soup that also comes together in just about an hour for an easy weeknight meal.


  • 1 Tbsp. olive oil

  • 1 large yellow onion, chopped (about 2 1/2 cups)

  • 2 ribs celery, chopped (about 1 cup)

  • 1 large green bell pepper, chopped (about 1 1/4 cups)

  • 3 cloves garlic, minced (about 1 tbsp.)

  • 1 lb. ground chuck

  • 2 tsp. dried Italian seasoning

  • 2 tsp. smoked paprika

  • 1 1/2 tsp. kosher salt

  • 3/4 tsp. ground black pepper

  • 1/4 cup tomato paste

  • 4 cups less sodium beef broth

  • 1 (28 oz.) can diced tomatoes, undrained

  • 1 (15 oz.) can tomato sauce

  • 1 Tbsp. Worcestershire sauce

  • 1 lb. Yukon gold potatoes, peeled and diced into 1/2 in. pieces

  • 1 (12 oz.) pkg. frozen mixed vegetables



  1. Heat oil:

    Heat olive oil in a large Dutch oven on medium-high.

  2. Cook vegetables:

    Add onions and celery; cook 5 minutes until beginning to soften. Add bell pepper and garlic, cook 3 minutes longer until softened.

  3. Cook gorund beef:

    Add ground beef, Italian seasoning, smoked paprika, salt, and pepper. Cook, breaking up the meat, until brown and crumbly, about 6-8 minutes.

  4. Add tomato paste:

    Add tomato paste; cook 1-2 minutes until fragrant.

  5. Add broth and tomatoes:

    Stir in beef broth, diced tomatoes, tomato sauce, and Worcestershire sauce.

  6. Add potatoes and frozen vegetables:

    Stir in potatoes and frozen mixed vegetables.

    Bring to a boil over high, then reduce heat, cover, and simmer 25-30 minutes or until potatoes are tender. Taste and add more salt and pepper, if desired.