Hamburger and Potato Soup {Hearty}

This is a stick to your ribs soup that eats like a meal. My Hamburger and Potato Soup recipe is a perfect lunch or dinner for a chilly day.

As a personal chef, I prepare lots of food.  Lots and lots of all different kinds of food. Many photos of the dishes I make I post on Instagram, Facebook, and Twitter. Conversations and comments start rolling in and inevitably, include requests for the recipes like this hamburger vegetable soup recipe.

With the cooler temperatures, soups and chowders are part of many of my clients' menus. A stick-to-your-ribs option I offer my soup-loving clients is Hearty Hamburger and Vegetable Soup.

ingredients

• olive oil
• onion
• carrots
• celery
• red pepper
• garlic
• ground beef
• tomato paste
• reduced sodium beef stock
• russet potato
• canned diced tomatoes
• Worcestershire sauce
• kosher salt and freshly ground pepper
• green beans
• fresh parsley

One pot meals like this hamburger vegetable soup recipe are always favorites with my clients. This one is extra special. It's a chunky and brothy soup.

Use a fork to enjoy the chunks of potatoes and crisp green beans. A large soup spoon is perfect for slurping the beef broth with crumbled and browned ground beef.

expert tips

• I use a 90/10 blend of ground beef which means that it is 90% beef and 10% fat. If you use a lower percentage of meat to fat ratio (like 80/20), I recommend you drain off the fat after browning the beef.
• I typically stick to the recipe when making this beef and vegetable soup. But, feel free to swap out the ground beef for either ground turkey or chicken. Both would be delicious options.
• Include your favorite veggies and not just the ones listed in the recipe. It's a great way to use up any small quantities of veggies hanging out in the crisper drawer in the refrigerator or freezer. Try corn, peas and/or zucchini.

what to serve with this soup

more soup recipes to try

• Creamy Roasted Tomato Soup
• Barley Vegetable Soup
• Lasagna Soup
• Cream of Mushroom Soup
• New England Clam Chowder
• Italian Chicken, Artichoke and Bean Soup

Recipe

Hamburger and Potato Soup

This is a stick to your ribs soup that eats like a meal. My Hamburger and Potato Soup recipe is loaded with ground beef, potatoes, and vegetables. It's the perfect lunch or dinner recipe.

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 serving

Calories: 299kcal

Author: Amy Casey

Ingredients 

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion diced, about 2 cups
• 3 carrots diced, about 2 cups
• 2 celery stalks diced, about 1 cup
• 1 medium red pepper diced about 1 cup
• 3 garlic cloves minced
• 1 pound ground beef - 90/10 blend
• 2 tablespoons tomato paste
• 4 cups reduced sodium beef stock
• 1 large russet potato diced, about 2 cups
• 1 14 ½ ounce can diced tomatoes
• 2 tablespoon Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 cups green beans cut in 2 inch pieces
• 3 tablespoons chopped fresh parsley

Cook ModePrevent your screen from going dark

Instructions

• In a large pot over medium heat, add the olive oil. When the oil begins to shimmer, add the onion, carrots, celery and red pepper. Sprinkle with a pinch of salt and pepper. Sauté for 6 to 8 minutes or until the onions are translucent. Add the garlic and sauté for about 1 more minute.
• Add the ground beef to the pot. Break up the meat into small pieces while stirring to combine with the sauteed vegetables. Continue sauteing, and stirring the meat and vegetables until the meat is browned, about 10 minutes.
• Stir in the tomato paste and cook for about 1 minute.
• Add the beef stock, potatoes, diced tomatoes, Worcestershire sauce, salt and pepper and stir to combine. Bring to a boil then reduce the heat and simmer for 10 minutes.
• Add the green beans and continue simmering for another 10 minutes or until the green beans are just tender.
• Stir in the fresh parsley and season to taste.

Notes

• I use a 90/10 blend of ground beef which means that it is 90% beef and 10% fat. If you use a lower percentage of meat to fat ratio (like 80/20), I recommend you drain off the fat after browning the beef.
• I typically stick to the recipe when making this beef and vegetable soup. But, feel free to swap out the ground beef for either ground turkey or chicken. Both would be delicious options.
• Include your favorite veggies and not just the ones listed in the recipe. It's a great way to use up any small quantities of veggies hanging out in the crisper drawer in the refrigerator or freezer. Try corn, peas and/or zucchini.

Nutrition

Serving: 1/6 of recipe | Calories: 299kcal | Carbohydrates: 25.5g | Protein: 28g | Fat: 9.8g | Saturated Fat: 2.5g | Cholesterol: 69mg | Sodium: 628mg | Fiber: 4.7g | Sugar: 7.7g

Did you make this recipe?Tag @amycaseycooks on Instagram so we can all admire your work