Hamburger Soup
Ingredients
The soup base
-
1½
lbs
lean ground beef
-
1
Tbsp
olive oil
-
1
cup
chopped yellow onion
-
1
cup
chopped carrots
-
1
cup
chopped celery
-
1
Tbsp
minced garlic
-
4
cups
low-sodium beef broth
-
1
15 oz can
fire roasted tomatoes
-
1
8 oz can
tomato sauce
-
1
Tbsp
Worcestershire sauce
-
3
cups
peeled and cubed Russet potatoes
Seasonings and extras
-
1
tsp
dried oregano
-
¾
tsp
dried thyme
-
Salt
to taste
-
Pepper
to taste
-
¾
cup
frozen peas (optional)
-
¼
cup
chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium-high heat and brown the ground beef for 6-7 minutes.
- Transfer the beef to a plate, leaving some fat in the pot.
- Sauté the onion, carrots, and celery for 5 minutes, then add garlic and sauté for another minute.
- Pour in the beef broth, tomatoes, tomato sauce, Worcestershire sauce, browned beef, potatoes, oregano, and thyme. Season with salt and pepper.
- Bring the mixture to a light boil, then cover and reduce heat to low, simmering until potatoes are tender (about 25-35 minutes).
- Stir in the peas and heat through, then add parsley before serving.
Nutrition Facts (estimated)
Servings
7
Calories
307
Total fat
12g
Total carbohydrates
24g
Total protein
26g
Sodium
633mg
Cholesterol
63mg
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