Ingredients
Soup base
- 1 tablespoon olive oil 13.5 g
- 1 pound 95% lean ground beef 454 g
- 1 medium yellow onion diced, 150 g prepared weight
- 2 medium carrots sliced 1/4-inch thick, 200 g prepared weight
- 1 pound waxy or all-purpose potatoes scrubbed, cut in 1/2-inch cubes, 450 g
- 4 cups unsalted beef stock 960 mL
- 1 can no-salt-added petite diced tomatoes 28 ounces or 794 g including juices
- 0.5 teaspoon fine salt 3 g
Optional seasoning
- 1 teaspoon dried oregano optional, excluded from nutrition
- 0.25 teaspoon ground black pepper optional, excluded from nutrition
Equipment
- 1 5- to 6-quart Dutch oven or soup pot
- 1 wooden spoon
- 1 Knife and cutting board
- 1 Kitchen scale
- 1 Instant-read food thermometer
Instructions
Brown the base
- Heat the oil in a 5- to 6-quart pot over medium-high heat. Add the beef, spread it out, and leave it for about 2 minutes before breaking it into small crumbles. Cook for about 5–7 minutes total, stirring as needed, until browned. The beef must reach 160°F (71°C); check several larger crumbles with a suitable thin-tip thermometer.
- Add the onion and cook, stirring, for about 4 minutes, until softened. Add a splash of the measured stock and scrape up browned bits.
Simmer and finish
- Add the remaining stock, potatoes, carrots, and salt. Add the optional oregano and pepper if using. Bring to a boil, reduce to a gentle simmer, and partially cover. Simmer about 15–20 minutes, until a fork enters the potatoes and carrots readily.
- Stir in the tomatoes and all their juices. Return to a simmer and cook about 8–10 minutes more, until the soup is hot throughout and the vegetables are fully tender. If the pot becomes too dry, add a little hot water.
- Stir, taste, and divide into 6 portions. Optional bread or toppings are not included in nutrition.
Nutrition
Serving: 1 portion (1/6 batch)Calories: 251.1kcalCarbohydrates: 26.5gProtein: 20.7gFat: 6.2gSaturated Fat: 2gCholesterol: 46.9mgSodium: 312mgPotassium: 1022mgFiber: 5.1gSugar: 7.2gCalcium: 39.4mgIron: 2.7mg
Video
Video: The Hillbilly Kitchen demonstrates one-pot hamburger soup with potatoes and carrots. Its version includes corn, tomato sauce and water; this recipe uses diced tomatoes and beef stock, adding the tomatoes after the potatoes soften. Follow the recipe above.
Notes
- Timing is approximate; different potato varieties and cube sizes change the simmer time.
- The nutrition estimate counts all the specified oil and beef fat, with no draining. Higher-fat beef changes the result.
- Optional oregano, black pepper, bread, toppings, and extra salt are excluded from nutrition.
- Refrigerate promptly in shallow containers and use within 3–4 days. Reheat soup to a rolling boil and 165°F (74°C).
- Check stock ingredients for allergens. No special dietary claim is made.
- Nutrition is estimated per one-sixth of the pot using USDA SR28 and product labels; all oil and beef fat included, optional seasonings and toppings excluded.
