Spicy Hamburger Vegetable Soup
Warm up with a hearty bowl of Spicy Hamburger Vegetable Soup, a vibrant and flavor-packed dish that's both comforting and nutritious. This easy one-pot recipe features tender ground beef, a colorful medley of fresh and frozen vegetables, and a satisfying kick from chili powder, smoked paprika, and crushed red pepper flakes. Simmered to perfection in a rich tomato and beef broth base, this soup is a perfect balance of spice and heartiness. With minimal prep time and ready in just under an hour, it's ideal for busy weeknight dinners or meal prep. Serve it with crusty bread or crackers for a cozy, filling meal that the whole family will love. Keywords: Spicy Hamburger Vegetable Soup, ground beef soup, hearty vegetable soup, one-pot soup recipes, easy dinner recipes.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium red bell pepper, diced
- 2 medium russet potatoes, peeled and diced
- 14.5 ounce canned diced tomatoes, with juices
- 6 cups beef broth
- 1 cup frozen green beans
- 1 cup frozen corn
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.25 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Heat a large soup pot over medium heat and add the olive oil.
Add the ground beef to the pot and cook until browned, breaking it into crumbles with a wooden spoon. Drain any excess fat if necessary.
Add the diced onion and minced garlic to the pot, cooking for 3-4 minutes until softened and fragrant.
Stir in the carrots, celery, and red bell pepper. Cook for 5 minutes until the vegetables begin to soften.
Add the diced potatoes, canned diced tomatoes, beef broth, and frozen green beans and corn to the pot, stirring to combine.
Stir in the tomato paste, Worcestershire sauce, chili powder, smoked paprika, cumin, crushed red pepper flakes, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, until the potatoes are tender.
Taste the soup and adjust seasoning as needed, adding more salt or spice if desired.
Serve hot in bowls with optional crusty bread or crackers on the side.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1512 mg | 66% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 10.1 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1160 mg | 25% | |
*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.
