Hamburger Vegetable Soup

Hamburger Vegetable Soup is a hearty and comforting soup that is very easy to make! It’s a budget friendly tasty meal that's perfect for those chilly nights or when you're just in need of some satisfying, stick to your ribs kind of food.

Course Soup

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 377kcal

Author Kylee Ayotte

Equipment

Ingredients

2 tablespoons olive oil
1 lb ground beef lean
1 medium onion diced
2 medium carrots peeled and sliced
2 stalks celery sliced
2 cloves garlic minced
1 cup potatoes diced
2 cans diced tomatoes undrained (14.5oz)
1 can tomato sauce 15oz
4 cups beef stock 32 oz or 1 carton
2 teaspoons Italian seasoning
salt and pepper
1 cup frozen corn
1 cup frozen green beans

Instructions

Brown the Beef

In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat.
Add 1 lb ground beef and cook until browned, breaking it apart with a spoon as it cooks.
Remove the browned beef from the pot and set it aside. Drain excess grease.

Sauté Vegetables

In the same pot, add a bit more oil if needed. Add 1 medium onion (diced), 2 medium carrots (peeled and sliced), and 2 stalks celery (sliced). Sauté until the onions are translucent and the vegetables begin to soften.
Add 2 cloves garlic (minced), cook 1 more minute.

Combine Ingredients

Return the browned beef to the pot, along with 1 cup potatoes (diced), 2 cans diced tomatoes, 1 can tomato sauce, 4 cups beef stock, 2 teaspoons Italian seasoning, salt and pepper.

Simmer

Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the vegetables are tender.

Add Frozen Vegetables

Stir in 1 cup frozen corn and 1 cup frozen green beans and continue to simmer until they are heated through, about 10 more minutes.

Adjust Seasoning & Serve

Taste the soup and adjust the seasoning with more salt and pepper if needed.
Ladle the soup into bowls and serve warm.

Video

Notes

You can add other seasonings or herbs according to your preference.
For a thicker soup, consider adding a can of drained and rinsed kidney beans or cannellini beans.
You may use fresh vegetables instead of frozen if you prefer.
Consider serving this soup with crusty bread or a side salad for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
This soup also freezes well.
To freeze, allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Defrost in the refrigerator overnight before reheating on the stove.

Nutrition