Hamburger Vegetable Soup

Hearty and warming to the soul with chunks of tender vegetables and beefy goodness! This simple and versatile soup is comfort food in a bowl. Perfect for a crazy weeknight dinner or a fast and satisfying lunch!

Course dinner, Main

Cuisine International

Diet Gluten Free

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 293kcal

Author Imma

Ingredients

2 tablespoons (30ml) olive oil or vegetable oil
1 pound (450g) ground beef (or ground turkey for a leaner option)
1 large onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 stalks celery, sliced
2 medium carrots, peeled and sliced
2 tablespoons (30g) tomato paste
1 tablespoon (15ml) Worcestershire sauce (optional)
4-5 cups (950-1,200ml) beef broth (or chicken broth for a lighter flavor)
1 14.5-ounce can diced tomatoes with juice
1 teaspoon (3g) Italian seasoning (or a mix of dried basil, oregano, and thyme)
1 bay leaf
salt and pepper to taste
1 15-ounce can kidney beans or black beans, drained and rinsed
2 medium potatoes, peeled and diced
1 cup (100g) green beans, trimmed and cut into bite-sized pieces (fresh or frozen)
1 cup (165g) corn (fresh, frozen, or canned)

Instructions

Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the ground beef. Cook until browned, breaking it up into small pieces with a spoon or spatula. Drain excess fat if desired.
Add the diced onion, minced garlic, red and green bell peppers, celery, and carrots to the pot with the ground beef. Cook for 5-7 minutes, or until the vegetables begin to soften and the onion becomes translucent.
Add the tomato paste and Worcestershire sauce and cook for 1-2 minutes, stirring frequently to incorporate.
Add the Italian seasoning, bay leaf, and a pinch of salt and pepper. Stir to combine the vegetables and meat with the seasonings.
Pour in the broth, add the diced tomatoes (with their juice), and stir well to combine. Simmer for about 5 minutes.
Add the beans and diced potatoes. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for about 15 minutes.
Add the green beans and corn. Stir well and continue to simmer for another 10-15 minutes or until the vegetables are tender.
Taste the soup and adjust the seasoning with salt and pepper as needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and serve hot. Garnish with fresh parsley or grated cheese if desired.

Notes

For thicker soup, mash some potatoes to break them up slightly.
For even cooking, chop your vegetables as uniformly as possible.
To get a jump on meal prep, clean and chop the vegetables the day before. Store them in airtight containers in the fridge until ready to cook.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition