Hamburger Soup

This time of year is kind of blah in the PNW.

The time has changed and feels like it is midnight at 4:30 pm. It is gloomy and rainy all day long. And, it is cold.

Because of this kind of weather, my heart (and tummy) craaaave soup. Gimme all of the soups! I love this hamburger soup so much; it is extremely versatile because you can add anything you want to it: corn, zucchini, green beans, you name it. It is hearty, meaty, and satisfying.

My kids love it, and so do I.



  • 1 pound ground beef
  • 1/2 large onion, diced (about 1/2 cup)
  • 2-3 stalks of celery, diced (about 1/2 cup)
  • 3 cloves of garlic, minced
  • 1 can tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried parsley
  • 1 teaspoon dried oregano
  • 3 cups beef broth
  • 1-14.5 ounce can whole tomatoes
  • 3 whole large carrots, peeled and sliced on the diagonal (about 1/2 cup)
  • 1 whole bell pepper, diced
  • 5 whole red potatoes, cut into chunks


  1. In a large pot over medium-high heat, brown ground beef with onions, celery, and garlic.
  2. Once browned add tomato paste, salt, pepper, parsley, and oregano. Stir to combine. Pour beef broth over the meat mixture.
  3. Add whole tomatoes, carrots, bell pepper, and potato chunks, then stir. Bring the mixture to a boil, reduce the heat and cover the pot, and simmer for 15-20 additional minutes, or until the potatoes are tender but not overly soft.
  4. The soup should be somewhat thick, however, if you would like a more soupy consistency, add more beef broth. Taste and adjust the seasonings, adding more salt if needed.
  5. Serve with my Cast Iron Skillet Cornbread and a little parmesan sprinkled on top!



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