Hamburger Soup for One
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Lean ground beef simmered with potato, carrot, pepper, and tomato in beef broth for one hearty bowl.
Ingredients
- 2 tsp olive oil divided
- 4 oz lean ground beef
- ½ cup chopped onions
- ½ cup chopped green bell pepper
- 1 small carrot chopped (approximately ½ cup)
- ¼ tsp kosher salt
- ⅛ tsp coarse black pepper
- 1 garlic clove minced
- ½ tsp tomato paste
- ¾ cup beef broth
- 1 medium Yukon gold potato peeled and diced (about ⅔ cup/3 oz)
- 1 Roma tomato chopped
- Grated Parmesan optional
Equipment
- saucepan
Directions
- Heat 1 teaspoon of the oil in a 2-quart saucepan over medium-high heat. Add the beef and cook for about 3 minutes, breaking it up, until browned. Drain it and move it to a plate.
- Add the rest of the oil to the pan with the onions, green pepper, carrot, salt, and pepper. Cook for 2 minutes. Stir in the garlic and tomato paste and cook 1 minute more.
- Pour in the broth and add the potato, tomato, and browned beef.
- Bring it to a boil, then turn the heat to medium-low, cover, and simmer for 20 to 25 minutes, stirring now and then, until the potatoes are fork-tender.
- Ladle it into a bowl and top with Parmesan, if you like.
Notes
To freeze, let the soup cool, then freeze it for up to 3 months.
Nutrition
Serving: 713g | Calories: 450kcal | Carbohydrates: 36g | Protein: 30g | Fat: 21g | Saturated Fat: 6g | Trans Fat: 0.6g | Cholesterol: 74mg | Sodium: 1380mg | Potassium: 1533mg | Fiber: 7.3g | Sugar: 11g | Vitamin A: 7989IU | Vitamin C: 104mg | Calcium: 94mg | Iron: 4.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); lean ground beef counted as 90% lean ground beef, raw, carrot counted as carrots, Yukon gold potato counted as raw potato (a small one 150 g), tomato counted as tomatoes. Brands and portions vary, so use it only as an approximation.