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Hamburger Vegetable Soup

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Hamburger Vegetable Soup

Description

Hamburger Vegetable Soup is a hearty, comforting one-pot meal made with lean ground beef, colorful vegetables, tender potatoes, and a rich tomato-based broth seasoned with herbs. It’s an easy family-friendly recipe that’s perfect for busy weeknights, meal prep, or cold-weather dinners. This soup is filling, nutritious, and easily customizable with your favorite vegetables.

Recipe Information

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Difficulty: Easy
  • Cuisine: American
  • Course: Main Course
  • Servings: 6 servings

Ingredients

  • 1 pound lean ground beef
  • 1 tablespoon olive oil (optional)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 medium potatoes, peeled and diced
  • 1 cup green beans, cut into bite-sized pieces
  • 1 cup corn kernels
  • 1 cup frozen peas
  • 1 (14.5-ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 2 cups vegetable broth or water
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried parsley
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • 1 teaspoon salt (or to taste)
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • Fresh parsley for garnish

Instructions

Step 1: Brown the Beef

In a large soup pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess grease if necessary.

Step 2: Cook the Aromatics

Add onion and garlic. Cook for 2–3 minutes until fragrant.

Step 3: Add Vegetables

Stir in carrots, celery, potatoes, and green beans. Cook for 5 minutes.

Step 4: Build the Soup

Add diced tomatoes, tomato paste, beef broth, vegetable broth, Worcestershire sauce, Italian seasoning, parsley, paprika, salt, pepper, and bay leaves.

Step 5: Simmer

Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes.

Step 6: Finish Cooking

Add corn and peas. Simmer another 8–10 minutes until all vegetables are tender.

Step 7: Serve

Remove bay leaves, garnish with chopped parsley, and serve hot with crusty bread or crackers.

Chef’s Notes

  • Lean ground turkey can replace beef.
  • Frozen vegetables save preparation time.
  • Fresh herbs provide extra flavor.
  • For a thicker soup, mash a few potato pieces before serving.
  • Add cooked pasta, rice, or barley for an even heartier meal.

Tips for Success

  • Brown the beef well for deeper flavor.
  • Cut vegetables into evenly sized pieces for uniform cooking.
  • Taste and adjust seasoning before serving.
  • Let the soup rest for 10 minutes after cooking for improved flavor.
  • Store leftovers overnight—the flavors become even better the next day.

Variations

  • Low-Carb: Omit potatoes and add cauliflower.
  • Spicy: Add diced jalapeños or red pepper flakes.
  • Mexican Style: Add black beans, chili powder, and cumin.
  • Italian Style: Stir in spinach and grated Parmesan.
  • Slow Cooker: Brown the beef first, then cook on low for 6–8 hours.

Serving Suggestions

  • Crusty artisan bread
  • Garlic bread
  • Cornbread
  • Side salad
  • Grilled cheese sandwich
  • Oyster crackers

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 3 months.

Reheating: Warm gently on the stovetop or microwave, adding a splash of broth if the soup has thickened.

Nutritional Information (Per Serving)

Approximate values

  • Calories: 285
  • Protein: 22 g
  • Carbohydrates: 22 g
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Fiber: 5 g
  • Sugar: 7 g
  • Sodium: 690 mg
  • Cholesterol: 55 mg
  • Potassium: 760 mg
  • Vitamin A: 70% DV
  • Vitamin C: 35% DV
  • Calcium: 6% DV
  • Iron: 18% DV

Health Benefits

  • Rich in high-quality protein to support muscle maintenance.
  • Packed with vegetables that provide vitamins, minerals, and antioxidants.
  • Good source of dietary fiber for digestive health.
  • Potatoes offer potassium for healthy muscle and nerve function.
  • Tomato products provide lycopene, a beneficial antioxidant.
  • A balanced meal containing protein, vegetables, and complex carbohydrates.
  • Filling and satisfying, helping support appetite control.

Frequently Asked Questions (Q&A)

1. Can I make this soup ahead of time?

Yes. The flavor improves after resting, making it ideal for meal prep.

2. Can I freeze it?

Absolutely. Freeze in airtight containers for up to 3 months.

3. Can I use frozen vegetables?

Yes. Add them during the last 10–15 minutes of cooking.

4. What ground beef works best?

Lean ground beef (90/10 or 93/7) provides great flavor with less grease.

5. Can I make it gluten-free?

Yes. Use a gluten-free Worcestershire sauce and ensure your broth is certified gluten-free.

6. How do I thicken the soup?

Mash some cooked potatoes into the broth or stir in a cornstarch slurry if desired.

7. Can I add pasta?

Yes. Add small pasta during the last 10 minutes of cooking.

8. What vegetables can I substitute?

Zucchini, cabbage, spinach, mushrooms, bell peppers, sweet potatoes, or cauliflower all work well.

9. Is this soup healthy?

Yes. It provides lean protein, plenty of vegetables, fiber, and essential nutrients while remaining relatively moderate in calories.

10. What pairs well with Hamburger Vegetable Soup?

Garlic bread, cornbread, biscuits, grilled cheese, a fresh green salad, or buttery crackers make excellent accompaniments.

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