hamburger soup – recipepkjobpoint

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8-10 generous servings
Intensity/Difficulty: Easy/Medium (This recipe is straightforward, but we pay close attention to the step of browning the meat for optimal flavor, which requires a bit of patience).

Ingredients

2 tablespoons olive oil
2 pounds lean ground beef (85/15 is ideal)
1 large yellow onion, chopped (about 1.5 cups)
3 cloves garlic, minced
3 large carrots, peeled and diced
3 stalks celery, diced
1.5 pounds Russet or Yukon Gold potatoes, peeled and cut into ½-inch cubes (about 3-4 medium potatoes)
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes, undrained
6 cups beef broth (low-sodium preferred)
2 cups water
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar (balances the acidity)
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon salt (or to taste)
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional, for a subtle kick)
2 bay leaves
1 cup frozen corn kernels
1 cup frozen green beans, cut into 1-inch pieces

Brown the Beef: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Let it cook undisturbed for 4-5 minutes to develop a deep brown crust. This step is crucial—don’t stir it constantly; let it sear. Once browned, stir and continue to cook until no longer pink, about 5-7 more minutes. Use a slotted spoon to transfer the beef to a plate, leaving a couple of tablespoons of rendered fat in the pot.
Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, for 8-10 minutes, until the vegetables have softened and the onion is translucent. Scrape the bottom of the pot to lift any flavorful browned bits. Add the minced garlic and cook for another minute until fragrant.

Bloom the Spices: Sprinkle in the dried basil, oregano, smoked paprika, salt, pepper, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, to bloom the spices and release their essential oils. This step wakes up all the flavors.
Deglaze and Combine: Return the browned ground beef to the pot. Add the crushed tomatoes, diced tomatoes (with their juices), beef broth, water, Worcestershire sauce, brown sugar, and bay leaves. Stir everything together to combine.

Bring to a Simmer: Increase the heat to high and bring the soup to a gentle boil. Once it reaches a boil, immediately reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer gently for 30 minutes. This allows the flavors to meld and marry.
Add Potatoes and Veggies: After 30 minutes, add the cubed potatoes. They need time to cook through but not become mushy. Cover and continue to simmer for another 15 minutes, or until the potatoes are almost fork-tender.
Final Addition: Add the frozen corn and frozen green beans. Stir them into the soup, cover, and simmer for the final 5-10 minutes, or until the vegetables are heated through and the potatoes are perfectly tender.

Final Adjustments: Remove the bay leaves. Taste the soup and adjust the seasoning. You might need an extra pinch of salt or a dash of Worcestershire sauce to brighten the flavors.
Rest and Serve: Take the soup off the heat and let it rest for 5-10 minutes before serving. This allows it to settle and the flavors to come into perfect harmony.
Ladle and Garnish: Ladle the steaming soup into bowls and top with a sprinkle of fresh parsley, a handful of shredded cheese, or a cool dollop of sour cream. This soup is even better the next day, as the flavors continue to develop.

Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.

Serving Size: Approximately 1.5 cups (based on 8 servings)