kiwi
Classic Hamburger Soup
A 53-minute American dinner for 4 — 420 calories per serving.
per serving, estimated
A hearty, old-fashioned beef and vegetable soup with ground beef, potatoes, carrots, and tomatoes simmered in a rich, savory broth.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1¼ pounds lean ground beef (85/15)
- 1 yellow onion (medium, diced)
- 3 carrots (peeled and sliced into ¼-inch rounds)
- 2 celery stalks (sliced)
- 3 garlic cloves (minced)
- ¾ pound yukon gold potatoes (cut into ¾-inch cubes)
- 14½ ounces canned diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup water
- 1 tablespoon worcestershire sauce
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 bay leaf
- 1 cup frozen green beans
- ½ cup frozen corn kernels
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh flat-leaf parsley (chopped, for garnish) — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Dice the medium yellow onion, slice the 3 carrots into ¼-inch rounds, slice the 2 celery stalks, mince the 3 garlic cloves, and cut the ¾ pound Yukon Gold potatoes into ¾-inch cubes. 12 min
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering. 2 min
- Timing-sensitive step. Add the 1¼ pounds ground beef, 1 teaspoon kosher salt, and ½ teaspoon black pepper; cook, breaking the meat into small crumbles, until no pink remains, about 6 minutes, then drain any excess fat. 6 min
- Timing-sensitive step. Add the diced onion, carrots, and celery to the pot and sauté over medium heat until the onion is softened and translucent, about 5 minutes. 5 min
- Timing-sensitive step. Stir in the minced garlic, 2 tablespoons tomato paste, ½ teaspoon dried thyme, ½ teaspoon dried oregano, and ½ teaspoon smoked paprika; cook 1 minute until fragrant.
- Pour in the 4 cups beef broth and 1 cup water, then stir in the 14.5-ounce can of diced tomatoes with their juices, 1 tablespoon Worcestershire sauce, and the bay leaf. 2 min
- Add the cubed potatoes, bring the soup to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes until the potatoes are just tender. 18 min
- Stir in the 1 cup frozen green beans and ½ cup frozen corn kernels and simmer 5 more minutes until the vegetables are heated through and tender. 5 min
- Remove and discard the bay leaf, taste for seasoning, and ladle the soup into bowls; garnish with 2 tablespoons chopped fresh flat-leaf parsley if using. 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.