Description
Hearty and wholesome, this classic Hamburger Soup is packed with savory ground beef, tender vegetables, and rich broth for a comforting one-pot meal the whole family will love. It’s gluten-free, dairy-free, and makes a perfect weeknight dinner!
Ingredients
2 Tbsp extra virgin olive oil or butter
1 cup baby carrots, thinly sliced (or 1 cup shredded carrots)
2 ribs celery, thinly sliced
1 shallot or small yellow onion, chopped
2 garlic cloves, minced
Homemade seasoned salt and pepper, to taste
1 lb ground beef (85/15 or 80/20 recommended)
4 cups beef stock or broth
1 (15 oz) can tomato sauce
1 (15 oz) can cut green beans, drained
1 (5.5 oz) can V8 original vegetable juice
1½ cups frozen sweet corn
1½ tsp Italian seasoning
1 bay leaf
2 small russet potatoes (~14 oz), peeled and diced
Instructions
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In a large soup pot or Dutch oven, heat olive oil or butter over medium heat. Add carrots, celery, and onion. Season with seasoned salt and pepper. Cook for 3 minutes, then cover and cook an additional 8–10 minutes until crisp-tender, stirring occasionally. Add garlic and sauté 1–2 more minutes until fragrant.
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Increase heat to medium-high, add ground beef, and season again. Brown while breaking up meat with a spoon. Drain excess fat if needed.
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Stir in stock, tomato sauce, green beans, V8 juice, corn, Italian seasoning, and bay leaf. Bring to a simmer.
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Add diced potatoes and reduce heat to medium-low. Simmer for 15–20 minutes, or until potatoes are fork-tender. Cover near the end if needed.
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Remove bay leaf, taste and adjust seasoning. Serve hot with bread or crackers if desired.
Notes
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Feel free to swap in ground turkey or chicken for a lighter version.
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This soup freezes well—cool completely, store in freezer bags or containers, and freeze for up to 3 months.
Nutrition
- Serving Size: 1½ cups
- Calories: 320
- Sugar: 7g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 55mg