Hamburger Garden Soup
Warm, hearty, and brimming with wholesome flavors, Hamburger Garden Soup is the perfect one-pot meal to satisfy cravings for a comforting and nutritious dish. This vibrant recipe combines savory ground beef with a garden’s bounty of fresh vegetables, including carrots, celery, zucchini, and potatoes, all simmered in a rich beef broth enhanced with aromatic herbs like oregano and basil. Canned diced tomatoes and frozen green beans add bursts of flavor and texture, making every spoonful a delightful medley of taste. Ready in just under an hour, this soup is ideal for busy weeknights or meal prep, offering six generous servings of cozy, homemade goodness. Garnish with a sprinkle of fresh parsley and serve steaming hot for a dish that’s as visually appealing as it is delicious. Perfect for fans of hearty soups or anyone looking to make the most of seasonal ingredients!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 medium potatoes, peeled and cubed
- 1 medium zucchini, diced
- 14.5 ounces diced tomatoes (canned, with juices)
- 6 cups beef broth
- 1 cup frozen green beans
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the ground beef and cook, breaking it up with a wooden spoon, until fully browned and no pink remains. Drain any excess fat and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cubed potatoes, diced zucchini, canned diced tomatoes (with their juices), and beef broth to the pot. Stir to combine.
Return the cooked ground beef to the pot and bring the mixture to a boil.
Reduce the heat to a simmer and stir in the frozen green beans, dried oregano, dried basil, salt, and black pepper.
Cover the pot partially with a lid and let the soup simmer for 25-30 minutes, or until the vegetables are tender.
Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot.
Nutrition Facts
Calories |
1899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 9303 mg | 404% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 42.2 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 6760 mg | 144% | |
*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.
