Speedy Hamburger Soup
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 232
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 18
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 19
- Cholesterol
- 49
- Sodium
- 358
- Total: 40 min
- Active: 20 min
Ingredients
2 pounds lean ground chuck
1 tablespoon olive oil
3 cloves garlic, minced
3 tablespoons tomato paste
28 ounces frozen O’Brien potatoes
One 14.5-ounce can diced tomatoes
12 baby carrots, sliced into thin rounds
4 cups beef stock or beef broth, plus more as needed
1/2 teaspoon ground oregano
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh parsley
Crusty bread, for serving
Directions
- In a large pot over medium-high heat, brown the meat in the olive oil. Add the garlic and tomato paste. Cook for 2 minutes, then add the O’Brien potatoes, tomatoes, carrots, stock, oregano, salt, pepper and cayenne.
- Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup until the potatoes are tender but not overly mushy, 8 to 10 minutes.
- The soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more of broth or hot water and heat through.
- Garnish with the parsley and serve with crusty bread!