Homemade Hamburger Soup

• Prep Time: 15 minutes

• Active Cook Time: 35 minutes

• Cooling & Resting: 10 minutes

• Total Time: 1 hour

• Yield: 6 large servings (approx. 1.5 cups per serving)

• Skill Level: Beginner-Friendly

• Flavor Profile: Savory, rich tomato-beef broth with natural vegetable sweetness

Stove Heat & Cooking Intensity Breakdown

Phase 2: Tomato & Herb DeglazeMedium HeatWaking up the dry herbs, cooking off raw tomato paste bitterness, and releasing stuck pan drippings.

Phase 3: The Slow SimmerLow Heat (Gentle Bubble)Softening root vegetables evenly and allowing starch from the potatoes to thicken the broth naturally.

Cooking Phase	Thermal Setting / Intensity	Burner Purpose
Phase 1: Meat & Aromatics Sear	Medium-High Heat	Browning the ground beef to unlock the Maillard reaction while softening onions and garlic.

🛒 Ingredients List

Simple, wholesome ingredients come together to form a rich, velvety broth and a dense, satisfying texture.

The Beef & Aromatics

• 1.5 lbs (680g) Lean Ground Beef (85/15 or 90/10 lean ratio works best)

• 1 medium Yellow Onion, finely diced

• 4 cloves Garlic, minced

• 2 medium Carrots, peeled and sliced into ½-inch rounds

• 2 stalks Celery, sliced into ½-inch pieces

The Broth & Seasonings

• 4 cups (32 oz) Reduced-Sodium Beef Broth (or stock)

• 1 can (14.5 oz) Diced Tomatoes (with their natural juices)

• 1 can (8 oz) Tomato Sauce

• 2 tablespoons Tomato Paste

• 1 tablespoon Worcestershire Sauce

• 1 teaspoon Italian Seasoning (dried oregano, basil, rosemary blend)

• 1 Dried Bay Leaf

• 1 teaspoon Kosher Salt (adjust to taste)

• ½ teaspoon Freshly Ground Black Pepper

The Vegetables & Starch

• 2 medium Russet or Yukon Gold Potatoes, peeled and cut into ½-inch cubes

• 1 cup Frozen Yellow Corn

• 1 cup Frozen Green Beans, cut into 1-inch pieces

• 2 tablespoons Fresh Parsley, finely chopped for garnish

🍳 Kitchen Tools & Equipment Needed

1. Large Dutch Oven or Heavy Stockpot (5 to 6 Quarts): Heavy bottom cookware distributes heat evenly and prevents scorching.

2. Wooden Spoon or Meat Chopper: Ideal for breaking up the ground beef into uniform bite-sized crumbles.

3. Ladle: For mess-free serving.

4. Chef’s Knife & Cutting Board: For uniform vegetable prep.

🧑‍🍳 Step-by-Step Cooking Guide

Step 1: Brown the Ground Beef & Aromatics (10 Minutes)

1. Set a large 5-to-6-quart Dutch oven or stockpot over medium-high heat.

2. Add the ground beef directly into the dry pot. Use your wooden spoon to break the meat apart into bite-sized pieces as it cooks.

3. Once the beef begins to brown (about 4 minutes), add the diced onion, sliced carrots, and sliced celery.

4. Cook together for another 4 to 5 minutes until the beef is fully browned and no pink remains, and the onions become soft and translucent.

5. Add the minced garlic during the final 60 seconds of browning. Drain any excessive pool of fat, leaving about 1 tablespoon of rendered beef drippings for flavor.

Step 2: Build the Tomato & Herb Base (5 Minutes)

1. Turn the heat down slightly to medium intensity.

2. Clear a small space at the bottom of the pot, add the 2 tablespoons of tomato paste, and stir it into the warm surface for 1 to 2 minutes until it turns a deep mahogany color.

3. Add the Italian seasoning, salt, black pepper, and Worcestershire sauce. Stir thoroughly to coat the beef and vegetables in the concentrated spice mixture.

Step 3: Pour the Broth & Add Potatoes (5 Minutes)

1. Pour in the beef broth, scraping the bottom of the Dutch oven to release any sticky brown bits (frit) packed with savory flavor.

2. Add the canned diced tomatoes (with juice), tomato sauce, cubed potatoes, and the dried bay leaf.

3. Raise the heat to high intensity and bring the entire mixture to a rolling boil.

Step 4: The Low-Intensity Simmer (20 Minutes)

1. As soon as the soup reaches a rolling boil, immediately drop the heat to low intensity.

2. Cover the pot with a tight-fitting lid, leaving it slightly ajar to let a small stream of steam escape.

3. Simmer gently for 15 to 20 minutes, or until the potato cubes and carrot rounds are easily pierced through with a fork.

   Tip: Keep the simmer at a soft bubble; boiling rapidly will cause the potatoes to break down completely into starch slurry.

Step 5: Add Final Greens & Finish (5 Minutes)

1. Remove the lid and stir in the frozen corn and frozen green beans.

2. Simmer uncovered over low-medium heat for an additional 5 minutes until the corn and green beans are heated through and vibrant.

3. Remove the pot from the heat source. Discard the dried bay leaf.

4. Taste the broth and adjust seasoning with extra salt or black pepper if needed. Stir in the chopped fresh parsley right before serving.

⏳ Storage, Meal Prep & Reheating

Hamburger soup is legendary for flavor maturation—the leftovers often taste even better after chilling overnight!

• Refrigeration: Transfer cooled soup into airtight food storage containers. Store in the refrigerator for up to 4 days.

• Freezer Instructions: Because this recipe contains potatoes, freeze with care. Allow the soup to cool completely, transfer it to freezer-safe glass jars or gallon bags (leaving 1 inch of expansion space), and freeze for up to 3 months. Thaw in the fridge overnight.

• Reheating: Reheat individual portions in the microwave for 2 minutes, or heat large portions in a saucepan over medium-low heat on the stovetop until hot. If the broth thickened in the fridge, splash in ¼ cup of extra beef stock or water.

📊 Nutritional Information

Calculated per serving (approximately 1.5 cups / 380g).

Nutrient	Amount Per Serving	% Daily Value*
Calories	365 kcal	—
Total Fat	14 g	18%
Saturated Fat	5.5 g	28%
Trans Fat	0.5 g	—
Cholesterol	65 mg	22%
Sodium	740 mg	32%
Total Carbohydrates	32 g	12%
Dietary Fiber	5 g	18%
Sugars	7 g	—
Protein	27 g	54%
Vitamin A	3,450 IU	69%
Vitamin C	24 mg	27%
Calcium	65 mg	6%
Iron	4.2 mg	23%
Potassium	980 mg	21%