Hamburger Vegetable Soup
A hearty, easy hamburger vegetable soup with ground beef, potatoes, carrots, green beans, and a tomato-beef broth. Ready in under an hour and perfect for weeknight dinners.
Ingredients
Soup
- 1 lb ground beef
- 1 tbsp olive oil optional
- 1 large onion diced
- 3 garlic cloves minced
- 3 medium carrots sliced
- 2 celery stalks sliced
- 3 medium russet potatoes peeled and diced
- 2 cups green beans trimmed and cut
- 1 cup frozen corn
- 14.5 oz diced tomatoes
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried Italian seasoning
- 1 bay leaf
- Salt and pepper to taste
To Serve (optional)
- Chopped fresh parsley
- Shredded cheddar cheese
- Crusty bread or rolls
Instructions
- Heat a large pot over medium-high heat. Add ground beef and brown until no pink remains, about 6–8 minutes. Drain excess fat if needed.
- Add diced onion to the pot and cook until softened, about 4 minutes. Stir in garlic, carrots, and celery and cook 2–3 minutes more.
- Stir in tomato paste, then add diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, bay leaf, and diced potatoes. Bring to a boil, then reduce to a simmer.
- Cook uncovered for 20–25 minutes until potatoes and carrots are tender. Taste and season with salt and pepper.
- Add green beans and corn in the last 5–7 minutes of cooking so they stay bright and crisp-tender. Remove bay leaf.
- Ladle into bowls and garnish with parsley or cheddar. Serve with crusty bread.
Notes
- For a thicker soup, mash a cup of cooked potatoes against the side of the pot and stir back in.
- To make in a slow cooker, brown meat and sauté aromatics, then cook on low 6–7 hours. Add green beans and corn in the last 30 minutes.
- Freeze cooled soup (without corn/green beans if you prefer) in airtight containers for up to 3 months.
- Swap ground beef for ground turkey or meatless crumbles to change the protein profile.
Nutrition
Calories: 320kcalCarbohydrates: 22gProtein: 24gFat: 15gSaturated Fat: 5gSodium: 780mgSugar: 6g
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