Easy Hamburger Vegetable Soup
Warm, hearty, and brimming with wholesome flavors, this Easy Hamburger Vegetable Soup is the ultimate comfort food for busy weeknights or chilly days! Made with tender ground beef, a medley of fresh and frozen vegetables, and a rich, savory tomato-infused beef broth, this simple recipe comes together in just 45 minutes from prep to table. Packed with nutritious ingredients like carrots, celery, and potatoes, this satisfying one-pot meal is as nourishing as it is delicious. Seasoned with classic Italian herbs and a hint of paprika, each spoonful offers comforting, home-cooked goodness. Perfect for feeding a crowd, this soup is easy to customize with your favorite vegetables and makes fantastic leftovers. Serve it piping hot with crusty bread, and don’t forget a sprinkle of fresh parsley for a finishing touch! Keywords: easy hamburger vegetable soup, quick soup recipes, one-pot meals, ground beef soup, hearty vegetable soup.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 2 medium, peeled and diced carrots
- 2 diced celery stalks
- 1 large, peeled and diced russet potato
- 1 cup frozen green beans
- 14.5 ounces canned diced tomatoes
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the ground beef and cook, breaking it into small pieces, until browned and cooked through, about 5-6 minutes.
Remove any excess grease from the pot, leaving a small amount for flavor.
Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Stir in the diced carrots, celery, and potato. Cook for another 5 minutes, stirring occasionally.
Add the canned diced tomatoes, including their juices, to the pot along with the tomato paste. Stir until well combined.
Pour in the beef broth and bring the mixture to a gentle boil.
Mix in the Italian seasoning, paprika, salt, and black pepper. Reduce the heat to low, cover, and let the soup simmer for 15-20 minutes, or until the vegetables are tender.
Add the frozen green beans to the pot and simmer for an additional 5 minutes until heated through.
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 9259 mg | 403% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 40.7 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 668 mg | 51% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 6861 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
