Hearty Homestyle Low Carb Hamburger Soup

Ingredients

For the Main Components:

• Lean Ground Beef (85/15 or 90/10): 1.5 pounds (approx. 700g). (Lean ground beef provides a rich, meaty flavor base without making the soup overly greasy).
• Olive Oil or Vegetable Oil: 1 tablespoon (used for sautéing the fresh aromatics).
• Yellow Onion: 1 large yellow onion, peeled and diced small.
• Carrots: 3 medium carrots, peeled and sliced into 1/4-inch rounds.
• Celery: 3 stalks celery, washed and sliced into 1/4-inch pieces.
• Fresh Garlic: 4 cloves, minced finely.

For the Broth and Seasonings:

• Diced Tomatoes (Canned, undrained): 1 can (28 ounces / 794g). (Provides the rich, acidic tomato base).
• Tomato Paste: 2 tablespoons (adds deep, concentrated umami flavor).
• Beef Broth or Beef Stock: 4 cups (960ml) low-sodium beef broth.
• Worcestershire Sauce: 1 tablespoon (adds classic depth and savory tang).
• Dried Italian Seasoning: 1.5 teaspoons.
• Dried Thyme & Smoked Paprika: 1/2 teaspoon each.
• Bay Leaves: 2 dried bay leaves.
• Salt & Black Pepper: 1.5 teaspoons kosher salt and 1/2 teaspoon freshly cracked black pepper.

For the Vegetables and Pasta (Final Stage):

• Frozen Mixed Vegetables (Corn, Peas, Green Beans): 1.5 cups.
• Small Pasta or Macaroni (Ditalini or Elbows): 1 cup dry pasta. (Pasta adds wonderful body and heartiness to the soup).

Instructions

Phase 1: Browning the Ground Beef (Flavor Foundation)

1. Place a large Dutch oven or heavy-bottomed soup pot over medium-high heat .
2. Add your lean ground beef into the hot pot. Break the meat apart using a wooden spoon or spatula as it cooks.
3. Cooking Intensity Note: Sear and brown the ground beef for 6 to 8 minutes , stirring occasionally until the meat is completely cooked through and develops a rich, golden-brown crust on the bottom of the pot.
4. Carefully drain off any excess grease from the pot using a spoon or colander, leaving the flavorful browned meat bits behind. Transfer the cooked beef to a clean plate temporarily.

Phase 2: Sautéing the Fresh Aromatics

1. Return the Dutch oven to the stove over medium heat and add 1 tablespoon of olive oil or vegetable oil.
2. Add the diced yellow onion, sliced carrots, and sliced celery directly into the pot.
3. Sauté the vegetables, stirring frequently, for 6 to 7 minutes until the onions become translucent and tender, and the carrots begin to soften.
4. Add the minced fresh garlic and tomato paste, stirring constantly for 1 to 2 minutes until fragrant and the tomato paste deepens to a rich brick-red color.

Phase 3: Building the Rich Broth Base

1. Pour the 4 cups of low-sodium beef broth and the 28-ounce can of diced tomatoes (with their juices) into the Dutch oven.
2. Add the Worcestershire sauce, dried Italian seasoning, dried thyme, smoked paprika, bay leaves, kosher salt, and freshly cracked black pepper.
3. Return the cooked ground beef back into the pot, stirring everything together thoroughly.

Phase 4: Simmering Intensity and Pasta Cooking

1. Increase the heat to high and bring the soup mixture to a rolling boil.
2. Once boiling, drop the heat down to medium-low so the soup maintains a steady, gentle simmer. Cover the pot with a lid and simmer for 15 minutes to let the flavors meld deeply.
3. Remove the lid, stir in the 1 cup of dry pasta (ditalini or macaroni) and the 1.5 cups of frozen mixed vegetables.
4. Continue simmering uncovered for an additional 10 to 12 minutes , stirring occasionally, until the pasta is cooked to al dente and the carrots are fork-tender.
5. Chef’s Tip: Remove and discard the 2 dried bay leaves before serving.

Nutrition

Calories: 310 kcal · Protein: 21.0 g · Fat: 12.5 g · Carbohydrates: 28.5 g Dietary · Saturated Fat: 4.2 g · Fiber: 4.1 g · Sugar: 5.2 g · Sodium: 780 mg