Hamburger Vegetable Soup

Warm, hearty, and packed with wholesome ingredients, Hamburger Vegetable Soup is the ultimate comfort food for any season. This one-pot wonder combines tender ground beef, a medley of vibrant vegetables like carrots, celery, potatoes, and green beans, and a rich, flavorful beef broth infused with garlic, tomato paste, and Italian seasoning. Quick to prepare in just under an hour, this soup is both satisfying and nutritious, making it perfect for busy weeknights or meal prep. Serve it with crusty bread for a comforting dinner, or freeze the leftovers for a no-fuss, ready-to-go meal later. Whether you’re looking to enjoy a cozy bowl of soup or a hearty dish packed with protein and vitamins, this Hamburger Vegetable Soup is a guaranteed crowd-pleaser.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 2 medium, peeled and sliced carrots
• 2 sliced celery stalks
• 1 large, peeled and diced russet potato
• 14.5 ounces, canned with juice diced tomatoes
• 1 cup, trimmed and cut green beans
• 6 cups beef broth
• 1 cup frozen corn kernels
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add the olive oil.

Step 2

Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Drain excess fat if necessary.

Step 3

Stir in the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the carrots, celery, and potato to the pot. Cook for 4-5 minutes, stirring occasionally.

Step 5

Stir in the canned diced tomatoes (with their juice), tomato paste, and Italian seasoning.

Step 6

Pour in the beef broth, and bring the soup to a boil over medium-high heat. Reduce the heat to low and simmer for 15 minutes, or until the vegetables start to tenderize.

Step 7

Add the green beans, frozen corn, and frozen peas to the pot. Simmer for an additional 10 minutes, or until all the vegetables are cooked through.

Step 8

Season the soup with salt and black pepper to taste, and adjust as needed.

Step 9

Ladle the soup into bowls and serve hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.

Nutrition Facts

Serving size	3883.8 grams (3883.8g)

Amount per serving	% Daily Value*
Calories	2154

Total Fat 103.80g	133%
Saturated Fat 37.40g	187%
Polyunsaturated Fat 1.80g
Cholesterol 321mg	107%
Sodium 9243mg	402%
Total Carbohydrate 198.00g	72%
Dietary Fiber 47.30g	169%
Total Sugars 62.60g
Protein 129.70g	259%

Vitamin D 0IU	0%
Calcium 713mg	55%
Iron 24mg	133%
Potassium 7763mg	165%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.6%

Protein: 23.1%

Carbs: 35.3%