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Hamburger Vegetable Soup
Hamburger Vegetable Soup is a hearty, comforting soup made with pantry staples, frozen veggies and ground beef- ready in less than an hour!
A FILLING EASY SOUP RECIPE
This Hamburger Vegetable Soup is definitely a favorite for us. I love it for many, many reasons. It’s truly so easy to make. It can be made any time of the year. Leftovers are incredible. It freezes well to have on hand for later when you don’t feel like cooking- just thaw and reheat it! Plus, it’s a great soup for way to feeding many people while stretching a pound of ground beef, which is especially helpful nowadays.
FREQUENTLY ASKED QUESTIONS:
Why use vinegar in this soup? I added the vinegar because I just love it in vegetable or bean soups, it just gives an extra little pop of flavor without tasting any vinegar flavor. Can I make this a little lighter on the tomatos? If you don’t want it so tomato-y you can just add 2 cups extra beef broth in place of the tomato sauce but I would recommend low sodium if you’re adding more so it doesn’t get too salty. What else can I add to this soup? You can add any leftover meat or add other veggies you enjoy. You can change up the veggies too. This is a great way to stretch this soup even further. What to serve with Hamburger Vegetable Soup? Serve this with your favorite salad for the perfect soup and salad combo meal. Don’t forget the Breadsticks or Garlic Bread. How to store leftover soup? Keep leftovers in an airtight container in the fridge for up to 4 days. You can freeze leftovers for up to 3 months in a freezer safe container or bag.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
lean ground beef– I used 80/20 lean ground beef but you can use ground beef, turkey or even venison.
sweet onion
cloves garlic – I will always prefer fresh, the flavor just can’t be beat and you get a stronger garlic taste. However, you can use the jarred stuff if you prefer it.
beef broth – if you’re concerned at all about sodium levels, this is a good one to substitute with low or no sodium (unsalted).
petite diced tomatoes – if you want a small kick of heat, try using Rotel (diced tomatoes with green chiles).
tomato sauce – this is another ingredient that you can purchase unsalted.
medium russet potatoes
Worcestershire sauce
red wine vinegar – I know this sounds strange but this bit of acid really adds to the overall flavor without it tasting vinegar-y.
dried Italian seasoning
creole seasoning – you can use salt if you don’t want to use this.
bay leaf – I know some people say that they don’t think bay leaf adds anything to soups and stews but I’ve made this with and without it and I will tell you, that while it is not a strong flavor, it does make a difference in the depth of flavor. But if you don’t have this on hand, just leave it out.
frozen mixed vegetables – I prefer frozen vegetables. They are picked at the peak of freshness then frozen so they still retain all those valuable nutrients.
HOW TO MAKE HAMBURGER VEGETABLE SOUP
In a large stock pot or Dutch oven over medium heat, cook the ground beef with the onion, breaking up the beef into crumbles. Cook until there is no pink left and the onions have softened, stirring occasionally, 8-10 minutes. Drain any excess grease. Stir in the garlic until fragrant, 30 seconds. Add the beef broth, diced tomatoes, tomato sauce, potatoes, Worcestershire sauce, red wine vinegar, Italian seasoning, creole seasoning, pepper, and bay leaf.
Stir to combine, and bring to a simmer. Cover and simmer for 15 minutes, stir occasionally so nothing sticks to the bottom. Stir in the frozen veggies. Bring back to a simmer and simmer for an additional 10-15 minutes until the potatoes are tender.
Serve immediately.
CRAVING MORE RECIPES?
The Best Cheeseburger Soup
Slow Cooker Hamburger Potato Soup
Creamy Hamburger Hash Soup
Crock Pot Potato Soup
Crock Pot Vegetable Soup
Print
Hamburger Vegetable Soup
A super simple, flavorful soup made on the stove with ground beef and vegetables.
Course SoupCuisine American
Prep Time 15 minutes minutesCook Time 40 minutes minutesTotal Time 55 minutes minutes
Servings 8
Calories 203kcal
Author Brandie @ The Country Cook
Ingredients1 pound lean ground beef1 medium sweet onion, finely diced4 cloves garlic, minced minced3 cups beef broth (can use low or no sodium if needed)28 ounce can petite diced tomatoes, undrained15 ounce can tomato sauce2 medium russet potatoes, peeled and small-diced1 Tablespoon Worcestershire sauce1 Tablespoon red wine vinegar1 teaspoon dried Italian seasoning½ teaspoon creole seasoning (or salt)½ teaspoon black pepper1 bay leaf1 pound frozen mixed vegetables
InstructionsIn a large stock pot or Dutch oven over medium heat, cook the ground beef with the onion, breaking up the beef into crumbles. Cook until there is no pink left and the onions have softened, stirring occasionally, 8-10 minutes. Drain any excess grease.Stir in the garlic until fragrant, 30 seconds.Add the beef broth, diced tomatoes, tomato sauce, potatoes, Worcestershire sauce, red wine vinegar, Italian seasoning, creole seasoning, pepper, and bay leaf. Stir to combine, and bring to a simmer. Cover and simmer for 15 minutes, stir occasionally so nothing sticks to the bottom. Stir in the frozen veggies. Bring back to a simmer and simmer for an additional 10-15 minutes until the potatoes are tender. Serve immediately.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 203kcal | Carbohydrates: 27g | Protein: 18g | Fat: 4g | Sodium: 824mg | Fiber: 5g | Sugar: 5g
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