5 from 60 votes
Hamburger Vegetable Soup
Hamburger Vegetable Soup combines ground beef with fresh vegetables like carrots, celery, green beans, potatoes, and tomatoes in a seasoned beef broth. The result is a hearty soup with a balance of meaty richness and vegetable freshness. The vegetables cook until tender, offering a textured and filling dish perfect for casual meals.
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 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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 people
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.