Hamburger SOUP
- 15m Prep Time
- 45m Cook Time
- 1h 0mReady In
A hearty hamburger soup with ground beef, potatoes, carrots, bell pepper, and kidney beans in a tomato-beef broth. Inspired by Ree Drummond's recipe, this comforting soup is perfect for any season.
Ingredients
- 14.8 ml extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 2 celery finely chopped
- Kosher salt and freshly ground black pepper
- 3 clove garlic minced
- 907 g ground beef
- 1 can diced tomatoes
- 59.1 ml tomato paste
- 710 ml low-sodium beef stock
- 454 g small red potatoes quartered
- 2 carrots peeled, halved lengthwise, and cut into 1/2-inch-thick slices
- 1 large red bell pepper diced
- 1 can red kidney beans rinsed and drained
- 1.23 ml cayenne
- Crusty bread
Nutrition (per serving, estimated)
Estimated based off 13 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 214 mg
- Iron: 7.07 mg
- Magnesium: 121 mg
- Phosphorus: 511 mg
- Potassium: 1837 mg
- Zinc: 7.7 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 907 g ground beef
- 1 can diced tomatoes
- 59.1 ml tomato paste
- 710 ml low-sodium beef stock
- 1.23 ml cayenne
- Crusty bread
Prepare
- 1 medium yellow onion, finely chopped
- 2 celery, finely chopped
- Mince 3 clove garlic
- Quarter 454 g small red potatoes
- 2 carrots, peeled, halved lengthwise, and cut into 1/2-inch-thick slices
- Dice 1 large red bell pepper
- 1 can red kidney beans, rinsed and drained
Let's Cook
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Step 1.
In a large heavy pot or Dutch oven over medium heat, warm the olive oil. Add the finely chopped onion, celery, and a big pinch of salt. Cook, stirring, until the onion is softened, about 5 minutes.
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Step 2.
Add the minced garlic and cook until fragrant, about 1 minute.
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Step 3.
Add the ground beef and cook, stirring occasionally, until no longer pink, about 5 minutes. Drain off excess fat, then return the pot to the heat.
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Step 4.
Stir in the diced tomatoes with their juices and the tomato paste until well combined.
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Step 5.
Add the beef stock, quartered red potatoes, sliced carrots, diced red bell pepper, rinsed kidney beans, 1 teaspoon salt, ½ teaspoon black pepper, and cayenne. Stir to combine.
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Step 6.
Increase the heat to medium-high and bring the soup to a boil. Then reduce the heat to low, partially cover the pot, and simmer until the potatoes are tender but not mushy, 30 to 45 minutes.
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Step 7.
If the soup is too thick, stir in additional beef stock to reach your desired consistency. Taste and adjust seasoning with more salt, pepper, and cayenne if desired.
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Step 8.
Serve the soup hot with crusty bread on the side.