Hamburger Vegetable Soup
User Reviews
4.1
Hamburger Vegetable Soup
Description
This soup starts by browning ground beef in a large pot, rendering fat and developing flavor. Onions and celery are added, cooking until softened to form a savory base. Then diced tomatoes, corn, green beans, potatoes, beef bouillon, wine, broth, water, and herbs are combined and simmered for 30 to 40 minutes until the carrots and potatoes soften and flavors meld.
The use of red wine adds a subtle acidity and richness, while the combination of marjoram, tarragon, garlic salt, black pepper, and bay leaf layers herbaceous and savory notes. This results in a balanced broth that enhances the ground beef and fresh vegetable components. The soup can be served as a main course or alongside bread.
There are convenient slow cooker instructions: after browning the beef, onions, and celery on the stove, add all ingredients to a slow cooker for 4 hours on high or 6–8 hours on low. Pressure cooking is also possible using the sauté function for browning, followed by 5 minutes high pressure cooking with natural release.
Ingredients
- 1 ½ pounds ground beef , (I use 85% lean)
- 2 cups yellow onion about 1 medium onion, diced
- 1 ½ cups celery J(about 4 ribs, chopped
- 1 ½ cups carrot about 3 carrots, sliced
- 1 14- ounce diced tomatoes with juice, canned
- 1 14- ounce corn drained (or 2 cups frozen or fresh, canned
- 1 14- ounce green beans drained (or 2 cups frozen or fresh, canned
- 1 cup potato cut in a large dice, new
- 2 beef bouillon cube
- 1 cup red wine or white wine
- 2 cups water
- 2 quarts beef broth
- 1 bay leaf
- 1 tablespoon marjoram dried
- 1 tablespoon garlic salt
- 1 teaspoon tarragon dried
- 2 teaspoons black pepper freshly ground
- 1 teaspoon kosher salt
Instructions
- In a large Dutch oven over medium-high heat, brown the ground beef, stirring occasionally, until no longer pink (about 7-8 minutes).
- Add the diced onion and celery and cook until tender, another 3 minutes or so.
- Add the rest of the ingredients and stir. Bring to a boil, then reduce to a bubbling simmer and cook for 30-40 minutes or until the carrots are tender and the flavors have combined. Season with more salt and pepper if desired.
Notes
- You can prepare this soup in a slow cooker by browning beef, onions, and celery first, then cooking on high for 4 hours or low for 6 to 8 hours with the remaining ingredients.
- For pressure cooking, use the sauté function to brown meats and vegetables, then cook under high pressure for 5 minutes with a 10-minute natural release followed by a quick release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 54g | 18% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 48mg | 16% |
| Sodium | 2076mg | 87% |
| Potassium | 739mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 42g | 84% |
| Vitamin A | 3685IU | 74% |
| Vitamin C | 16mg | 18% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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