Hamburger Vegetable Soup
Warm, hearty, and packed with wholesome ingredients, Hamburger Vegetable Soup is the ultimate comfort food for any season. This one-pot wonder combines tender ground beef, a medley of vibrant vegetables like carrots, celery, potatoes, and green beans, and a rich, flavorful beef broth infused with garlic, tomato paste, and Italian seasoning. Quick to prepare in just under an hour, this soup is both satisfying and nutritious, making it perfect for busy weeknights or meal prep. Serve it with crusty bread for a comforting dinner, or freeze the leftovers for a no-fuss, ready-to-go meal later. Whether you’re looking to enjoy a cozy bowl of soup or a hearty dish packed with protein and vitamins, this Hamburger Vegetable Soup is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, peeled and sliced carrots
- 2 sliced celery stalks
- 1 large, peeled and diced russet potato
- 14.5 ounces, canned with juice diced tomatoes
- 1 cup, trimmed and cut green beans
- 6 cups beef broth
- 1 cup frozen corn kernels
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil.
Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Drain excess fat if necessary.
Stir in the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Add the carrots, celery, and potato to the pot. Cook for 4-5 minutes, stirring occasionally.
Stir in the canned diced tomatoes (with their juice), tomato paste, and Italian seasoning.
Pour in the beef broth, and bring the soup to a boil over medium-high heat. Reduce the heat to low and simmer for 15 minutes, or until the vegetables start to tenderize.
Add the green beans, frozen corn, and frozen peas to the pot. Simmer for an additional 10 minutes, or until all the vegetables are cooked through.
Season the soup with salt and black pepper to taste, and adjust as needed.
Ladle the soup into bowls and serve hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 9243 mg | 402% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 62.6 g | ||
| Protein | 129.7 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 713 mg | 55% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 7763 mg | 165% | |
*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.
