# Hamburger Soup Recipe

[As seen on Natasha's Kitchen](/content/c/natashas-kitchen/index.html)

## Total Time
45 mins

## Prep Time
15 mins

## Cook Time
30 mins

## Rating
5 out of 5 stars (216)

## Ingredients

8 servings
- 2 Tbsp olive oil
- 1 medium onion, finely diced
- 1 large carrot, peeled and thinly sliced
- 4 sticks celery, thinly sliced
- 1 1/2 lb lean ground beef, 85% or leaner
- 2 Tbsp tomato paste
- 3 cloves garlic, minced
- 28 oz canned diced tomatoes
- 8 cups beef broth
- 2 large Yukon gold potatoes, peeled and chopped
- 1 tsp Italian seasoning
- 1 1/2 tsp salt, or to taste
- 1/4 tsp ground black pepper, or to taste
- 3 Tbsp fresh parsley, chopped for garnish

## Preparation

### Step 1
Preheat a 5 1/2 qt Dutch oven or soup pot with olive oil over medium heat. Add the chopped onion, carrots, and celery into the pot. Sauté the veggies until softened.

### Step 2
Add the ground beef, breaking it apart as you go. Cook it until it turns golden brown.

### Step 3
Stir in the diced tomatoes, minced garlic, tomato paste, potatoes, and beef broth. Season with Italian seasoning, salt, and pepper.

### Step 4
Bring the soup to a boil. Reduce the heat and simmer for 30 minutes or until potatoes are tender. Season to taste and serve garnished with chopped parsley.

### Step 5
Save recipe for the next time?

## Chef's notes
A Dutch oven is recommended for making this soup as it conducts heat well and can go from the stovetop to the oven. A good pot can last a lifetime.

Avoid storing leftover hamburger soup in the freezer. The cooked veggies do not reheat well.

Hamburger soup is a great option for making ahead of time and meal prep. It continues to develop its flavor as it marinates in the fridge.