Hamburger Vegetable Soup
User Reviews
5
-
Total Time
30 mins
-
Servings
8 people
-
Calories
222 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Hamburger Vegetable Soup
Description
This soup begins with browning ground beef with sautéed onions and garlic, then incorporating diced tomatoes, tomato paste, Worcestershire sauce, and spices for depth of flavor. Potatoes and a variety of chopped vegetables like green beans, celery, and carrots are added along with beef stock, then simmered until the potatoes soften. The combination of herbs including oregano, parsley, and ground mustard enhances the savory profile of the soup.
The flavor is savory and mildly spiced with a balanced blend of vegetables providing both body and variation in texture. Slow simmering integrates the flavors and tenderizes all ingredients. This soup works as a standalone meal thanks to the protein and vegetables it contains.
It serves well as a filling lunch or dinner and can be paired with crusty bread for a fuller meal. Its components make it suitable for batch cooking and leftovers.
The recipe includes storage guidance for refrigeration and freezing, and options for substituting vegetables or adjusting herb quantities for taste. Potatoes can be cut smaller for quicker cooking or added earlier if cut larger. There is also a crock pot adaptation involving browning the beef first and then slow cooking all ingredients.
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 cup onion diced
- 3 cloves garlic minced
- 1 cup celery chopped
- 1 cup carrot chopped
- 1 cup Green bean trimmed and cut in thirds, fresh
- 1 cup Roma tomato diced
- 1 1/2 cup potato chopped
- 1 tablespoon tomato paste
- 2 teaspoon Worcestershire sauce
- 1 teaspoon oregano dried
- 1 teaspoon parsley dried
- 1/2 teaspoon ground mustard
- 1/4 teaspoon celery salt
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
- 6 cups beef stock
Instructions
- 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.
- Add Spices: Add tomatoes, tomato paste, Worcestershire sauce, ground mustard, parsley, oregano, celery salt, salt, and pepper and mix.
- Add Potatoes and Veggies: Add the chopped potatoes, fresh veggies, and the beef stock.
- Simmer: Turn up the heat and bring to a simmer. Let simmer for 15-20 minutes until the potatoes are tender.
- Enjoy!
Notes
- Store soup refrigerated up to 4-5 days or freeze in airtight containers for up to 3 months.
- Vegetable substitutions are possible; ensure even chopping for uniform cooking. Add tender greens near the end to avoid overcooking.
- Potatoes chopped smaller cook faster; if using larger pieces, begin simmering potatoes earlier before adding other vegetables.
- Dried herbs can be replaced with fresh at a 1 tablespoon fresh to 1 teaspoon dried ratio.
- For slow cooker use, brown the beef with onions and garlic, then add all ingredients and cook on low for 3-4 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 222 kcal
% 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.
User Reviews
Overall Rating
5
You'll Also Love
