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Easy Hamburger Soup

Cozy Up with Easy Hamburger Soup: Comfort in a Bowl

This Easy Hamburger Soup is a quick, hearty dish perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Lean Ground Beef Substitute with ground turkey for a lighter version.
  • 1 Onion, diced Any onion variety works, based on preference.
  • 2 teaspoons Minced Garlic Fresh garlic can be used instead of jarred.
  • 14.5 ounces Diced Tomatoes Use any canned tomatoes, adjusting sugar accordingly.
  • 10.75 ounces Condensed Tomato Soup May replace with more diced tomatoes or tomato paste.
  • 1 tablespoon Worcestershire Sauce Can be omitted for a vegetarian version.
  • 1 tablespoon Italian Seasoning Substitute with dried herbs like basil or oregano.
  • 2 teaspoons Granulated Sugar Omit or reduce if using sweeter tomatoes.
  • Salt & Pepper Adjust to personal preference.
For the Vegetables
  • 2 small Potatoes, diced Both russet and red potatoes are suitable.
  • 16 ounces Frozen Mixed Vegetables Fresh vegetables can be used if preferred.
For the Broth
  • 14 ounces Beef Broth Substitute with chicken or vegetable broth if needed.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Easy Hamburger Soup
  1. In a large Dutch oven, heat over medium heat, adding 1 pound of lean ground beef and 1 diced onion. Cook for about 5–7 minutes, stirring occasionally until the beef is browned and the onion is soft and translucent.
  2. Stir in 2 teaspoons of minced garlic and continue cooking for an additional minute until the garlic is fragrant. Drain any excess fat from the pot.
  3. Add in 14 oz cans of diced tomatoes, 10.75 oz can of condensed tomato soup, 14 oz of beef broth, and diced potatoes. Sprinkle in 2 teaspoons of granulated sugar, Worcestershire sauce, and Italian seasoning. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Toss in 16 oz of frozen mixed vegetables. Stir together and let it simmer for another 15 minutes until the potatoes are fork-tender.
  5. Taste and adjust the seasoning with salt and pepper as needed. Serve hot, either in bowls or with garlic bread.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

For richer flavors, try making the soup a day in advance. Store in the fridge, and it will taste even better the next day.

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