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Hamburger Soup

Doug Clegg
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Prep Time 25 minutes
Cook Time 25 minutes
Course Main Course, Soup
Servings 6

Ingredients
  

  • 2 tsp Olive Oil
  • ½ c Onion Finely diced
  • 2 Carrots peeled quartered and sliced
  • 2 stalks Celery thinly sliced
  • 1 lb. ground beef
  • 2 tsp Garlic minced
  • Salt & Pepper to taste
  • 1 15 oz can diced tomato sauce do not drain
  • 1 8 oz can tomato sauce
  • 1 tsp Italian seasoning or equal parts garlic powder, dried oregano and basil
  • 6 c beef broth
  • 1 lg. Russet potato peeled and diced into ½" cubes
  • ½ c Frozen Corn
  • ½ c Diced Green beans fresh or frozen
  • 2 tbsp Fresh Parsley chopped (optional)

Instructions
 

  • 1. Heat the olive oil in a large pot over medium high heat. Add the onion, carrots and celery to the pot.
    2. Cook for 5-6 minutes or until softened.
    3. Add the ground beef to the pot and season with salt and pepper to taste.
    4. Cook, breaking up the meat with a spoon, until browned and mostly cooked through. Add the garlic and cook for 30 seconds more.
    5. Add the tomatoes, tomato sauce, Italian seasoning, beef broth and potato to the pot; bring to a simmer.
    6. Cook for 25-30 minutes or until potatoes are tender. Taste and add salt and pepper as desired.
    7. Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.

Notes

  1. If you use ground beef with a higher fat content, be sure to drain off any excess fat before you proceed to the next step.
  2. You can add Chili seasoning and cumin for extra flavor.