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Hamburger Soup

Hamburger soup with ground beef, potatoes and mixed vegetables in tomato broth in a white bowl.
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This hamburger soup combines ground beef, tender Yukon Gold potatoes and mixed vegetables in savory tomato broth, with stovetop and Beautiful multi-cooker methods.

Ingredients

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Instructions

  1. Dice the onion and celery, mince the garlic, and prepare the potatoes. Keep the potato pieces similar in size so they cook evenly.
  2. Place a large Dutch oven or soup pot over medium-high heat. Add the ground beef, onion, and celery. Cook for 7–9 minutes, breaking the beef into small pieces, until the meat is browned and the onion begins to soften. Spoon off excess grease.
  3. Stir in the garlic and cook for about 30 seconds.
  4. Add the broth and scrape the bottom of the pot to loosen any browned bits. Stir in the condensed tomato soup until evenly incorporated.
  5. Add the potatoes, diced tomatoes with their juices, Worcestershire sauce, Italian seasoning, and bay leaf.
  6. Bring to a gentle boil, then reduce the heat. Cover and simmer for 15 minutes, stirring occasionally.
  7. Stir in the frozen vegetables. Continue simmering, covered, for 10–15 minutes, or until the potatoes and vegetables are tender. Add a little water or broth if you prefer a thinner soup.
  8. Remove the bay leaf. Taste the broth and add salt and black pepper as needed.
  9. Ladle into bowls and serve hot.

Equipment

Notes

Beautiful 10-in-1 Electric Multi-Cooker alternative: Select Sear/Sauté. Add the beef, onion, and celery to the cooking pot. Cook uncovered for approximately 7–10 minutes, breaking apart the meat and stirring frequently. Once the beef is browned, remove excess grease. Add the garlic and stir for 30 seconds. Cancel Sear/Sauté. Pour in the broth and loosen any browned bits with a silicone or wooden utensil. Stir in the condensed tomato soup, potatoes, diced tomatoes with their juices, Worcestershire sauce, Italian seasoning, and bay leaf. Cover with the lid. Select Slow Cook and set to LOW for 6–8 hours or HIGH for 3–4 hours, cooking until the potatoes are tender. Add the frozen vegetables during the final 30–45 minutes. Set Slow Cook to HIGH, cover, and continue cooking until the vegetables are tender and the soup is hot throughout. Allow additional time if needed. Remove the bay leaf and adjust the salt and pepper before serving. Cooking times are estimates; check the potatoes for tenderness before finishing. The 55-minute total applies to the stovetop recipe.
Substitutions: Replace the ground beef with ground turkey or chicken. Use red potatoes in place of Yukon Gold potatoes; peeling is optional.
Fresh vegetables: Substitute 3 cups chopped fresh vegetables for the frozen mixture. Add firm vegetables, such as carrots and green beans, with the potatoes. Add quick-cooking vegetables, such as zucchini or peas, toward the end.
Broth and seasoning: Reduced-sodium beef broth gives you more control over the salt level. Add the condensed tomato soup directly from the can without diluting it separately.
Serving: Serve with cornbread, biscuits, or crusty bread. A green salad or grilled cheese sandwich makes a practical accompaniment.
Storage: Refrigerate within 2 hours in shallow, airtight containers. Keep refrigerated for up to 4 days. Reheat individual portions in the microwave or warm a larger batch on the stovetop, stirring occasionally.
Freezing: Cool and freeze in airtight containers for up to 3 months, leaving room for expansion. Thaw overnight in the refrigerator before reheating. Potatoes may soften after freezing; add broth as needed when reheating.
Tools and Equipment: Large Dutch oven or soup pot with lid; chef’s knife; cutting board; vegetable peeler; can opener; liquid measuring cup; dry measuring cup; measuring spoons; wooden spoon or silicone utensil; spoon for removing excess grease; ladle; white Beautiful 10-in-1 Electric Multi-Cooker with lid for alternative method; shallow airtight refrigerator/freezer containers for leftovers.

Find it online: https://jennifercooks.com/hamburger-soup/