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0 from 60 votes

Hamburger Vegetable Soup

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Total Time
30 mins
Servings: 8 people
Calories: 222 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 1 lb ground beef
  • 1 tablespoon olive oil
  • 1 cup onion diced
  • 3 cloves garlic minced
  • 1 cup celery chopped
  • 1 cup carrots chopped
  • 1 cup fresh green beans trimmed and cut in thirds
  • 1 cup roma tomatoes diced
  • 1 1/2 cup potatoes chopped
  • 1 tablespoon tomato paste
  • 2 teaspoon Worcestershire sauce 
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon celery salt
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 6 cups beef stock

Instructions

    Cup of Yum
  1. Cook Ground Beef: Add olive oil to the Dutch oven and heat over medium. Add onion and garlic and saute for 1-2 minutes. Add ground beef and crumble with a wooden spoon while it cooks. Cook until all of the ground beef is cooked and no longer pink, about 7 minutes. Drain excess fat.
  2. Add Spices: Add tomatoes, tomato paste, Worcestershire sauce, ground mustard, parsley, oregano, celery salt, salt, and pepper and mix.
  3. Add Potatoes and Veggies: Add the chopped potatoes, fresh veggies, and the beef stock.
  4. Simmer: Turn up the heat and bring to a simmer. Let simmer for 15-20 minutes until the potatoes are tender.
  5. Enjoy!

Notes

  • Storage
  • Storage
  • Fridge: Store in the fridge for up to 4-5 days. 
  • Freezer:  Let the soup completely cool and then store in freezer-safe containers for up to 3 months. 
  • Substitutions
  • Substitutions
  • Vegetables: Use your favorites!  Just be sure they are chopped evenly. If adding tender greens like spinach or kale, add in the final 5-10 minutes of simmering. 
  • Potatoes: Use your favorites! 
  • Herbs: Use fresh for dried, 1 tablespoon fresh for 1 teaspoon dried. 
  • Cooking Larger Potatoes
  • Cooking Larger Potatoes
  • We like to keep our potatoes nice and small so that they cook faster, but if you prefer much larger pieces of potatoes in your soup, then add the potatoes and stock first, simmer for 10 minutes, and then add veggies and simmer for another 15 minutes.
  • Crock Pot Option
  • Crock Pot Option
  • Make this soup in your crock pot by browning ground beef with onions and garlic first. Add it to the crock pot and then add everything else. Cook on low for 3-4 hours.     

Nutrition Information

Calories 222kcal (11%) Carbohydrates 14g (5%) Protein 12g (24%) Fat 13g (20%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 40mg (13%) Sodium 464mg (19%) Potassium 573mg (16%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 3109IU (62%) Vitamin C 17mg (19%) Calcium 47mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 222

% Daily Value*

Calories 222kcal 11%
Carbohydrates 14g 5%
Protein 12g 24%
Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 40mg 13%
Sodium 464mg 19%
Potassium 573mg 12%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 3109IU 62%
Vitamin C 17mg 19%
Calcium 47mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.