Hamburger Soup

Hamburger Soup is packed with vegetables and TONS of flavor! This satisfying, wholesome soup recipe will bring you back for bowl after bowl.

Prep Time 20

Cook Time 40

Total Time 1

Course Soup

Cuisine American

Keyword gluten free

Method Stovetop

Servings

Calories 294kcal

Heat the extra virgin olive oil or butter in a large soup pot or Dutch oven over medium heat. Add the carrots, celery, and shallot or onion, season with homemade seasoned salt and pepper, then saute for 3 minutes. Place a lid on top then cook until the vegetables are crisp-tender, 8-10 minutes, stirring occasionally. Add the garlic then saute until very fragrant, 1-2 minutes.
Turn the heat up to medium-high then add the ground beef and season with more seasoned salt and pepper. Brown the beef, breaking it up as it cooks. If there’s a lot of extra fat in the pot you can either scoop it out now with a spoon, or skim it off the top of the soup later.
Add the remaining ingredients EXCEPT the potatoes then turn the heat to high to bring the soup to a simmer. Add the potatoes then turn the heat down to medium-low and simmer until the potatoes are tender, 15-20 minutes, stirring occasionally. (You may put a lid on the pot near the end to help the potatoes soften if they’re taking too long.) Remove the bay leaf then scoop the soup into bowls and serve.

To store: cool the soup to room temperature then scoop into a glass storage container with a lid (plastic will stain) and refrigerate for up to 5 days.
To reheat: scoop individual-sized portions into bowls then reheat covered with a paper towel in the microwave. Alternatively you can reheat the soup in a pot on the stove over medium-high heat.
To freeze: cool the soup to room temperature then chill in the refrigerator. Pour the chilled soup into a gallon-size Ziplock freezer bag then seal and freeze flat. Thaw the bag placed inside a dish (in case of leaks) in the fridge then reheat in a pot on the stove over medium-high heat.