Hamburger Vegetable Soup

Here’s a hearty, cozy recipe for Hamburger Vegetable Soup — a classic, budget-friendly dish loaded with ground beef, vegetables, and rich tomato broth. It’s comforting, easy to make, and perfect for chilly days or feeding a crowd.

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🍲 Hamburger Vegetable Soup

🍽 Servings: 6–8

⏱ Total Time: 45–60 minutes

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🛒 Ingredients:

• 1 lb ground beef

• 1 tbsp olive oil (if beef is lean)

• 1 medium onion, diced

• 2 cloves garlic, minced

• 3 medium carrots, sliced

• 2 stalks celery, chopped

• 2 medium potatoes, peeled and diced

• 1 can (14.5 oz) diced tomatoes

• 1 can (8 oz) tomato sauce

• 4 cups beef broth

• 1 cup frozen corn

• 1 cup frozen green beans

• 1 tsp Italian seasoning or dried oregano

• Salt and black pepper, to taste

• Optional: 1 tbsp Worcestershire sauce or a splash of hot sauce for depth

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👨‍🍳 Instructions:

1. Brown the beef:

   • In a large pot or Dutch oven, cook ground beef over medium heat until browned.

   • Drain excess grease if needed.

2. Sauté the aromatics:

   • Add onion and garlic to the pot. Sauté for 2–3 minutes until softened.

3. Add vegetables & broth:

   • Stir in carrots, celery, potatoes, diced tomatoes, tomato sauce, beef broth, and seasonings.

   • Bring to a boil, then reduce heat to a simmer.

4. Simmer:

   • Cover and simmer for 25–30 minutes, or until potatoes and carrots are tender.

5. Add frozen veggies:

   • Stir in corn and green beans. Simmer for another 5–10 minutes.

6. Taste & adjust:

   • Add salt, pepper, or Worcestershire sauce to taste.

7. Serve hot, with crusty bread or crackers.

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✅ Tips & Variations:

• Want it thicker? Add 1 tbsp tomato paste or mash some of the potatoes.

• Swap ground beef with ground turkey or chicken.

• Add pasta or barley for a heartier version.

• Leftovers freeze well for up to 3 months.

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Would you like a slow cooker version, a low-carb/keto twist, or a spicy Southwest-style variation?