Classic Hamburger Soup With Balsamic Twist
A comforting one-pot hamburger soup made with lean ground beef, tender potatoes, and a rich tomato-beef broth, featuring a secret balsamic deglaze for incredible depth of flavor.
Equipment
- Dutch oven
Ingredients
- 1 pound lean ground beef
- 1 onion diced
- 2 cloves garlic minced
- 2 medium potatoes peeled and diced
- 3.5 cups beef broth
- 28 ounces canned diced tomatoes with juices 1 can
- 10.75 ounces condensed tomato soup 1 can
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 bay leaf
- salt and black pepper to taste
- 3 cups frozen mixed vegetables or fresh chopped vegetables
Instructions
Brown, drain, and build flavor
- Set a Dutch oven over medium-high heat, then add the ground beef with the diced onion and minced garlic. Cook while breaking the meat up until there is no pink left and the pot smells deeply savory, with browned edges forming on the bottom.
- Carefully drain off the fat to keep the soup hearty instead of oily. Return the pot to the heat, add 1 tablespoon of balsamic vinegar, and scrape up the browned bits until the bottom of the pot is clean.
- Stir in the Italian seasoning and let it toast in the residual fat for about 30 seconds until it becomes fragrant.
Simmer the base
- Add the potatoes, beef broth, diced tomatoes with their juices, condensed tomato soup, Worcestershire sauce, and the bay leaf. Bring the mixture to a gentle simmer, cover, and cook for 10 minutes.
Finish with vegetables
- Stir in the frozen mixed vegetables and continue simmering for 15 to 20 minutes until the potatoes are fork-tender. Taste the soup and season with salt and black pepper until the flavors pop.
Notes
Potato Selection: Use Yukon Gold potatoes if you want them to hold their shape, or Russets if you prefer a starchy potato that naturally thickens the broth as it softens.
Draining the Fat: Always drain the rendered fat after browning the beef to ensure the final broth remains clear and hearty rather than greasy.
Storage Tips: This soup is excellent for meal prep and keeps for 3 to 4 days in the refrigerator. If freezing, slightly undercook the potatoes to avoid a grainy texture when reheating.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.