Hamburger Soup

By Ellie

4 Person

45 Minutes

0 Calories

We're all about comfort food mash-ups. (Think Chicken Parm Grilled Cheese and Mac & Cheese Pizza). But this particular recipe is a little tamer than the rest. Though it sounds kinda crazy, it's pretty simple. Here's what makes it so good.

Ingredients

Bread and butter pickles, for serving
Freshly chopped parsley, for garnish
1/2 tsp. yellow mustard
1/2 c. frozen corn
1 tsp. Italian seasoning
1 (14.5-oz.) can diced tomatoes
4 c. low-sodium beef or chicken broth
2 tbsp. tomato paste
4 cloves garlic, minced
2 stalks celery, thinly sliced
2 medium carrots, thinly sliced coins
2 medium yukon gold potatoes, peeled and cut into 1/2" cubes
1 small yellow onion, chopped
Freshly ground black pepper
Kosher salt
1 lb. ground beef
1 tbsp. extra-virgin olive oil

Method

01

In a large pot over medium-high heat, heat oil. Add ground beef and cook, breaking up with a spoon, until golden, about 8 minutes. Season with salt and pepper. Using a slotted spoon, remove the beef to a plate.
02

Add the onion, potatoes, carrots, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute.
03

Return the beef to the pot. Pour in broth and diced tomatoes, with juices, stir to combine. Add the Italian seasoning and bring to a boil. Cook until potatoes are tender, about 10 minutes.
04

Stir in the corn and cook until warm, 1 minute more. Season with salt, pepper, and red pepper flakes.
05

Garnish with parsley and pickles before serving.

Related Tags

Hamburger Soup

4.7

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

Bread and butter pickles, for serving

Freshly chopped parsley, for garnish

1/2 tsp. yellow mustard

1/2 c. frozen corn

1 tsp. Italian seasoning

1 (14.5-oz.) can diced tomatoes

4 c. low-sodium beef or chicken broth

2 tbsp. tomato paste

4 cloves garlic, minced

2 stalks celery, thinly sliced

2 medium carrots, thinly sliced coins

2 medium yukon gold potatoes, peeled and cut into 1/2" cubes

1 small yellow onion, chopped

Freshly ground black pepper

Kosher salt

1 lb. ground beef

1 tbsp. extra-virgin olive oil

03 Method

Step 1

In a large pot over medium-high heat, heat oil. Add ground beef and cook, breaking up with a spoon, until golden, about 8 minutes. Season with salt and pepper. Using a slotted spoon, remove the beef to a plate.

Step 2

Add the onion, potatoes, carrots, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute.

Step 3

Return the beef to the pot. Pour in broth and diced tomatoes, with juices, stir to combine. Add the Italian seasoning and bring to a boil. Cook until potatoes are tender, about 10 minutes.

Step 4

Stir in the corn and cook until warm, 1 minute more. Season with salt, pepper, and red pepper flakes.

Step 5

Garnish with parsley and pickles before serving.

04 Author