Description
A hearty and savory one-pot hamburger soup featuring ground beef, vegetables, and potatoes, finished with a smoky paprika cream drizzle for extra flavor and richness.
Ingredients
- 1 lb lean ground beef
- 1 large yellow onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 5 cups beef broth, low-sodium
- 1 cup water
- 2 large potatoes, peeled and diced into 1-inch cubes
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 28 oz can crushed tomatoes
- 0.5 cup heavy cream
- 1 tsp smoked paprika
- Pinch of salt
- 2 tbsp fresh parsley, finely chopped, for garnish
Instructions
- Brown Meat and Sauté Aromatics: Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until fully browned (6-8 minutes), breaking it apart as it cooks. Drain excess fat from the pot. Add chopped onion, carrots, and celery; sauté for 8-10 minutes until softened and fragrant.
- Build the Broth Base: Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant. Pour in the crushed tomatoes, beef broth, and water. Add the diced potatoes, bay leaf, dried oregano, salt, and black pepper; stir well to combine all ingredients.
- Simmer and Cook: Bring the soup to a boil, then reduce the heat to low, cover, and let simmer for 25-30 minutes. The potatoes should be tender when pierced with a fork; adjust cooking time if needed based on potato size. Give the soup a gentle stir every 5-10 minutes to prevent potatoes from sticking to the bottom of the pot.
- Prepare Smoked Paprika Drizzle: While the soup simmers, whisk together the heavy cream, smoked paprika, and pinch of salt in a small bowl. Whisk thoroughly until well combined and a pourable consistency is reached.
- Finish and Serve: Once the potatoes are tender, remove the bay leaf from the pot. Taste the soup and adjust seasoning if necessary. Ladle the hot hamburger soup into bowls and finish with a generous drizzle of the Smoked Paprika Cream and a sprinkle of fresh parsley.
Notes
To avoid a greasy soup, be sure to drain excess fat from the ground beef after browning. For a lighter version, substitute ground turkey or high-quality beef, or use half-and-half or whole milk instead of heavy cream for the drizzle. Dicing vegetables uniformly ensures even cooking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 330 calories
- Sugar: 2 g
- Sodium: 270 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 70 mg