Vegetable Hamburger Soup Stew
Cozy up with a hearty bowl of Vegetable Hamburger Soup Stew, a comforting one-pot meal bursting with flavor and wholesome ingredients. This dish combines tender ground beef with a bounty of fresh vegetables like carrots, celery, potatoes, and zucchini, all simmered together in a rich, savory tomato-beef broth. Enhanced by aromatic herbs such as oregano and thyme and a touch of smoky paprika, this soup stew strikes the perfect balance of rustic charm and robust taste. Ready in under an hour, it’s a family-friendly recipe that’s easy to make yet satisfying enough for a crowd. Garnish with fresh parsley for a pop of color, and serve as a hearty dinner or meal prep staple. Perfectly seasoned and packed with nutrients, this recipe will become your go-to for comforting soups and stews!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium potatoes, diced
- 1 medium zucchini, diced
- 14.5 ounces canned diced tomatoes (with juice)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen green beans
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat a large pot or Dutch oven over medium-high heat. Add the olive oil.
Once the oil is hot, add the ground beef and cook until browned, about 5–7 minutes. Break up the meat with a wooden spoon as it cooks. Drain any excess fat if necessary and set aside the cooked beef.
In the same pot, add the diced onion and minced garlic. Sauté for 2–3 minutes until fragrant and the onion is translucent.
Add the diced carrots, celery, potatoes, and zucchini to the pot. Sauté for 5 minutes to slightly soften the vegetables.
Return the cooked ground beef to the pot. Stir in the canned diced tomatoes (with their juice), beef broth, and tomato paste. Mix well to combine.
Season the mixture with oregano, thyme, smoked paprika, salt, and black pepper. Add the bay leaf.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 25 minutes, stirring occasionally, until the vegetables are tender.
Add the frozen green beans and cook for an additional 5 minutes until heated through.
Remove the bay leaf and discard it. Taste the soup stew and adjust seasonings as necessary.
Ladle the soup stew into bowls and garnish with fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 7289 mg | 317% | |
| Total Carbohydrate | 151.3 g | 55% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 40.3 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 6589 mg | 140% | |
*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.
