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Hamburger Vegetable Soup

A cozy, hearty soup made with ground beef and a mix of vegetables that is perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Browned for flavor
  • 1 medium onion, chopped Adds flavor
  • 2 medium carrots, chopped Experiment with other vegetables as desired
  • 2 stalks celery, chopped Adds crunch
  • 3 cloves garlic, minced For extra flavor
  • 2 tbsp tomato paste Cook for sweetness
  • 1 can diced tomatoes Adds brightness
  • 4 cups beef broth Can substitute with chicken broth
  • 3 medium potatoes, cubed Make it filling
  • 1 cup corn (fresh or frozen) Optional veggies
  • 1 cup green beans (fresh or frozen) Optional veggies
  • 1 tsp Italian seasoning For seasoning
  • to taste salt Season as necessary
  • to taste black pepper Season as necessary
  • 1 pinch red pepper flakes For spice, optional

Method
 

Preparation
  1. In a large pot, brown the ground beef over medium heat until golden. Drain any extra fat.
  2. Add chopped onion, carrots, and celery into the pot; stir until the onions are glossy.
  3. Add minced garlic and tomato paste, cooking for about a minute to caramelize the paste.
Cooking
  1. Stir in the diced tomatoes, beef broth, cubed potatoes, corn, and green beans.
  2. Season with salt, pepper, and Italian seasoning. Bring to a simmer.
  3. Let it bubble gently until the potatoes are tender, approximately 30 minutes.
  4. If desired, add a pinch of red pepper flakes for added heat.
Finishing Touches
  1. Let the soup sit for 5 minutes before serving for the best flavor.

Notes

You can add extra vegetables based on what's on hand. If you want a creamier texture, stir in some half-and-half at the end. The soup can be frozen for up to 3 months.