What can I add to hamburger soup to make it taste better?

A few flavour boosters can take a bland hamburger soup up a notch. I recommend adding plenty of spices and seasonings, as well as fire-roasted diced tomatoes for a smoky sweetness.

What vegetables go well in hamburger soup?

A wide variety of vegetables go well in hamburger soup. In this particular Mexican-inspired version of hamburger soup, sweet potatoes, tomatoes, and kale are simmered with ground beef to produce a colourful and flavourful soup. In a more traditional hamburger soup, vegetables such as green peas, carrots. potatoes, tomatoes, and green beans are often used.

Ground Beef and Sweet Potato Taco Soup

Name: Ground Beef and Sweet Potato Taco Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tablespoon extra-virgin olive oil; 1 pound extra-lean ground beef; 1 medium yellow or red onion, chopped; 3 garlic cloves, minced; 1 red bell pepper, diced; 1 tablespoon chili powder; 2 teaspoons cumin; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1 teaspoon sea salt; 2 small sweet potatoes, peeled and diced; 1 14-oz can black beans, drained and rinsed; 1 28-oz can fire-roasted diced tomatoes; 4-5 cups beef broth (start with 4 cups and add more as needed); 3 cups finely chopped kale; Shredded Monterey Jack or cheddar cheese; Diced avocado; Crushed tortilla chips; Chopped cilantro; Limes; Greek yogurt

Description

This Ground Beef and Sweet Potato Taco Soup is the packed with veggies and protein. It will warm you up from head to toe and it’s bursting with flavour and colour. Think of it as a Mexican-inspired hamburger soup!

Ingredients

Units Scale

1 tablespoon extra-virgin olive oil
1 pound extra-lean ground beef
1 medium yellow or red onion, chopped
3 garlic cloves, minced
1 red bell pepper, diced
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon sea salt
2 small sweet potatoes, peeled and diced
1 14–oz can black beans, drained and rinsed
1 28–oz can fire-roasted diced tomatoes
4–5 cups beef broth (start with 4 cups and add more as needed)
3 cups finely chopped kale

For Serving

Shredded Monterey Jack or cheddar cheese
Diced avocado
Crushed tortilla chips
Chopped cilantro
Limes
Greek yogurt

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Instructions

Warm the olive oil in a large pot over medium heat. Add the beef, onion, and garlic. Add a pinch of salt and cook, stirring occasionally, until the beef is browned. Add the bell pepper, spices, and 1 teaspoon of salt. Stir to incorporate and cook for 2 more minutes. Add the sweet potatoes, black beans, broth, and diced tomatoes. Bring to a rolling simmer, then turn down heat to medium-low and loosely cover. Simmer for 15-20 minutes, or until sweet potatoes are cooked.
Finally, mix in the kale and cook for five minutes, just until it’s bright green and lightly cooked.
Serve with any or all of the suggested toppings.

Notes

The flavours in this soup deepen over time, so it will be even tastier the next day.

Nutrition information does not include toppings.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 423
Sugar: 13.7 g
Sodium: 1491.3 mg
Fat: 8.6 g
Saturated Fat: 2.5 g
Carbohydrates: 51.1 g
Fiber: 13.7 g
Protein: 38.1 g