Ingredients
Method
- Sauté aromatics: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add diced onions and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds.
- Brown the beef: Add ground beef, breaking it apart with a wooden spoon. Cook until fully browned, about 6–8 minutes. Drain excess fat if necessary.
- Build the base: Stir in tomato paste, oregano, and basil. Let cook for 1 minute to activate the herbs.
- Add vegetables and broth: Add carrots, celery, potatoes, diced tomatoes (with juices), and beef broth. Stir to combine.
- Simmer slowly: Bring to a boil, then reduce heat to low. Cover partially and simmer 20–25 minutes until vegetables are tender.
- Season and finish: Taste and adjust salt and pepper. Ladle into bowls, top with parsley if using, and serve hot.
Notes
- Balance Is Built, Not Thrown Together: A great hamburger soup isn't just ground beef with broth—it’s a carefully layered harmony of sautéed aromatics, tender vegetables, and rich tomato base that builds complexity one step at a time.
- Texture Management Is Key: Let the vegetables hold their character. Potatoes should stay tender without falling apart, and carrots must still offer a gentle bite. Overcooking turns heartiness into mush.
- Sauté With Patience: Browning the beef and sweating the onions is more than a step—it’s the foundation of depth. Give each element time to unlock its natural flavor.
- Tomato Control Matters: Tomato paste and diced tomatoes bring acidity and body, but balance them with the broth so the result is bold, not overpowering.
- Finish Like a Chef: A small touch of freshness—chopped parsley, cracked pepper, or even a splash of vinegar—right before serving wakes up the soup and gives it that finishing chef’s touch.