During the winter months, I make a pot of soup every Monday. The Pioneer Woman’s Hamburger Soup, a rustic twist on classic beef vegetable soup, has become a staple in my weekly rotation. The rich broth, tender ground beef, and colorful vegetables create a nourishing meal that deepens in flavor as the week progresses. I’ve found that stirring in different frozen vegetable combinations keeps the leftovers interesting and fresh. Paired with a thick slice of crusty garlic bread, this soul-warming soup offers the kind of deep satisfaction that only comes from a homemade meal on a cold winter’s day.
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Pioneer Woman’s Hamburger Soup
12
servings15
minutes45
minutesA comforting classic elevated by The Pioneer Woman, this hearty hamburger soup combines seasoned ground beef with tender vegetables in a rich, savory broth. Each spoonful delivers the perfect balance of flavors—from the well-browned meat to the medley of carrots, potatoes, and bell peppers that simmer until just right. Simple yet satisfying, this soup gets even better as it sits, making it an ideal make-ahead meal for busy weeks. Whether served with crusty bread on a cold evening or packed for lunch the next day, it’s the kind of recipe that feels like a warm hug in a bowl.
Ingredients
2 lbs. ground beef
1 large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
28 oz. can whole tomatoes
4 cups beef stock, or beef broth
1 yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
5 red potatoes, cut into chunks
3 Tablespoons tomato paste
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon black pepper, more to taste
2 teaspoons dried parsley flakes
1/2 teaspoon ground oregano
1/4 teaspoon cayenne pepper, more to taste
Directions
- Brown the meat with the onion, celery, and garlic in a large pot over medium-high heat. Remove the pot from the heat and drain off as much fat as you can.
- Return the pot to the heat and add the rest of the ingredients: whole tomatoes, beef stock or broth, bell peppers, carrots, red potatoes, tomato paste, salt, pepper, and spices. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15 to 20 minutes more, until potatoes are tender but not overly mushy.
- Taste and adjust the seasonings, adding more salt if needed. If soup is too thick for you, add some more broth or water.