Hamburger Vegetable Soup
A hearty one-pot soup with browned ground beef, mixed vegetables, and a savory tomato-beef broth. Comforting, versatile, and ready in under an hour.
Ingredients
Main
- 1 lb ground beef
- 1 medium onion diced
- 2 carrots peeled and sliced
- 2 stalks celery sliced
- 3 cloves garlic minced
- 1 red bell pepper diced (optional)
- 1 cup frozen corn
- 1 cup green beans trimmed and cut into 1-inch pieces
- 14 oz diced tomatoes with juices
- 6 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
Seasonings & Extras
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1 cup small pasta or cooked rice, Optional
- Fresh parsley chopped for garnish
Instructions
- Heat a large pot over medium-high heat. Add oil and ground beef. Break up and cook until browned, 6–8 minutes. Drain excess fat if desired.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
- Stir in tomato paste, diced tomatoes, thyme, oregano, bay leaf, and a pinch of salt and pepper. Cook 1 minute.
- Pour in beef broth, bring to a boil, then reduce to a simmer. Cook 15 minutes to let flavors meld. If using pasta, add it about 10 minutes before the end of cooking.
- Stir in corn and green beans and simmer 5 more minutes until heated through. Remove bay leaf.
- Ladle into bowls and garnish with chopped parsley. Adjust seasoning with salt and pepper to taste.
Notes
- For a thicker soup, mash a cup of cooked vegetables and stir back into the pot.
- Frozen vegetables work great and save prep time.
- This soup freezes well—portion before freezing for easy meals.
Nutrition
Calories: 320kcalCarbohydrates: 18gProtein: 20gFat: 18gSaturated Fat: 6gSodium: 820mgSugar: 6g
Tried this recipe?Let us know how it was!
