Hamburger and Potato Soup

5 from 1 vote

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.

Prep Time10

Cook Time30

Total Time40

Course: entree

Cuisine: American

Keyword: hamburger and potato soup, hamburger soup

Servings: serving

Calories: 299kcal

Author: Amy Casey

Ingredients

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

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