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Hamburger Soup Recipe
Nancy

Hamburger Soup Recipe

This Easy Hamburger Soup with Smoked Turkey is one of those comforting dishes that always hits the spot. Whether you're cooking for a crowd, meal prepping for the week, or just craving something warm and satisfying,
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Soup
Calories: 325
Ingredients Method

Ingredients
  

  • olive oil – 1 tablespoon for browning meat and sautéing vegetables
  • lean ground beef – 1 1/2 pounds provides a hearty and meaty base
  • smoked turkey leg – 1 whole leg adds a deep, smoky flavor and richness
  • yellow onion – 1 large diced; adds sweetness and depth when sautéed
  • celery – 2 stalks diced finely for added crunch and balance
  • green bell pepper – 1 medium diced; gives a mild, peppery taste
  • garlic – 3 cloves minced; for aromatic and savory punch
  • tomato paste – 2 tablespoons intensifies the tomato flavor and thickens the broth
  • mixed frozen vegetables – 2 cups a convenient mix for color, texture, and nutrition
  • Yukon gold potatoes – 2 medium diced; creamy texture that holds shape well
  • petite diced tomatoes – 2 cans 14.5 oz each, offer acidity and slight sweetness
  • Worcestershire sauce – 1 tablespoon deepens the savory flavor profile
  • beef or chicken broth – 6 cups as the base (beef gives richer flavor)
  • Italian seasoning – 1 teaspoon adds a blend of herbs for balance
  • black pepper – 1/2 teaspoon freshly cracked is best
  • salt – to taste adjust depending on broth and turkey saltiness
  • dried bay leaf – 1 releases subtle depth as it simmers
  • small bundle of thyme – tied together adds fresh herbal notes
  • fresh parsley – chopped for garnish and freshness before serving

Method
 

  1. Start by heating a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until it’s browned and no longer pink, breaking it apart as it cooks. Once browned, remove any excess fat if needed. Next, stir in the diced onion, celery, green bell pepper, and minced garlic. Let these sauté for about 5 minutes until fragrant and slightly softened.
  2. Add the tomato paste and stir it into the vegetables and beef, allowing it to cook for about 2 minutes to deepen its flavor. Then, place the smoked turkey leg into the pot and pour in the beef or chicken broth, scraping any browned bits off the bottom of the pot. Stir in the diced tomatoes (with their juices), Worcestershire sauce, and season with Italian seasoning, bay leaf, thyme bundle, black pepper, and salt to taste.
  3. Bring the pot to a gentle boil, then reduce the heat and let it simmer uncovered for about 25–30 minutes. Add the diced Yukon gold potatoes and mixed frozen vegetables during the last 15 minutes of cooking. Simmer until the potatoes are fork-tender and the soup is well blended. Remove the smoked turkey leg, shred the meat, and return it to the pot. Discard the bone and bay leaf. Garnish with fresh chopped parsley just before serving.