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Hey there, soup lovers!
Are you in the mood for something warm and comforting? I’ve got just the thing for you!
Today, I’m excited to share the Pioneer Woman Hamburger Soup recipe.
It’s hearty, filling, and packed with flavor.
Perfect for cozy nights or whenever you need a quick meal.
You’ll want to grab a big bowl for this one! Let’s dive in!
Suggestions for Ingredient Substitution
Ground beef can be replaced with ground turkey or plant-based alternatives like lentils or crumbled tempeh for a leaner or vegetarian option. Adjust cooking time accordingly, as these alternatives may cook faster than beef. Beef stock can be substituted with vegetable broth for a vegetarian version, or chicken stock for a different flavor profile. Use the same amount as called for in the recipe. Potatoes can be swapped with sweet potatoes or cauliflower florets for a lower-carb option. Sweet potatoes offer additional vitamins and fiber, while cauliflower reduces the overall carbohydrate content. Adjust cooking time as needed, as these alternatives may cook faster than regular potatoes.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 150-160 g
- Fat: 130-140 g
- Carbohydrates: 150-160 g
Ingredients
- 2½ pounds ground beef (chuck or another variety)
- 1 large yellow onion, chopped
- 2 stalks of celery, chopped
- 3 garlic cloves, finely chopped
- One 14.5 oz can of whole tomatoes
- 1 yellow bell pepper, chopped and without seeds
- 1 red bell pepper, chopped and without seeds
- 1 green bell pepper, chopped and without seeds
- 4 carrots, peeled and sliced diagonally
- 5 large red potatoes, scrubbed and diced into 1-inch pieces
- 3 cups beef stock, or as needed
- 3 tablespoons tomato paste
- 1/2 teaspoon kosher salt, adjust to taste
- 1/2 teaspoon black pepper
- 2 teaspoons dried parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
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Step 1: Cook the Meat and Vegetables
In a large pot, combine the ground beef, diced onion, diced celery, and minced garlic.
Cook over medium-high heat, stirring frequently, until the meat is fully browned and the vegetables have softened.
Once fully cooked, drain off and discard as much fat as possible to reduce excess grease in the soup.
Step 2: Add the Remaining Ingredients
Add the whole tomatoes (with their juices), diced bell peppers, and sliced carrots to the pot.
Then, include the cut potatoes, beef broth, tomato paste, kosher salt, black pepper, dried parsley, ground oregano, and cayenne pepper.
Stir all the ingredients together thoroughly, ensuring the tomato paste is well incorporated.
Bring the mixture to a boil, stirring occasionally.
Step 3: Simmer the Soup
Once the soup reaches a boil, reduce the heat to low.
Cover the pot and let the soup simmer gently for 15 to 20 minutes, or until the potatoes are tender but not falling apart.
If you find the soup is too thick for your taste, gradually add a cup or two of additional beef broth to achieve your desired consistency.
Step 4: Serve or Store the Soup
Serve the soup piping hot to enjoy its rich flavors.
For make-ahead options, store the soup in an airtight container in the fridge for up to 3 days.
When reheating, if the soup thickens, add a little extra beef broth or water to thin it out to your preference.
Step 5: Customize with Additional Vegetables
Feel free to personalize your soup by adding extra vegetables such as diced zucchini, corn kernels, cut green beans, or mushrooms.
These can be added in Step 2 along with the other vegetables.
You can also adjust seasonings to suit your taste.
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