Ground Beef Vegetable Soup Recipe | Easy Hamburger Soup | Veggie Soup with Ground Beef

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This warm and comforting ground beef vegetable soup is a staple-recipe in my home. We always accept a pound or two of footing beef in the freezer, and being able to utilize a variety of canned, frozen, or fresh vegetables makes this hamburger soup an easy family favorite.

easy hamburger soup recipe

Ground Beef Vegetable Soup

As I mentioned, ane reason I love this easy hamburger soup is its versatility.

During the summer and early fall when fresh vegetables are readily available, I'll utilize what I tin become from the garden or local farmer'southward market. Nonetheless, I'g definitely non above using canned or frozen veggies in this (or whatsoever) recipe!

In fact, there are some vegetables that I actually prefer from a can. Hi, green beans! You just can't trounce canned green beans every bit far as I'grand concerned.

ground beef vegetable soup

This ground beef vegetable soup allows you lot to mix and lucifer ingredients that your family prefers.

We honey this mix of carrots, green beans, corn, and potatoes along with all the flavor that ground beefiness brings to this soup.

best vegetable soup with hamburger

Veggie Soup Ingredients

This delicious comfort-nutrient is loaded with hearty ingredients, including:

olive oil

1 lb. lean basis beef

medium onion, diced

two cloves garlic, minced

3 carrots, sliced

2 stalks celery, sliced

ii medium potatoes, diced

1 teaspoon Italian seasoning

1 bay foliage

4 cups beef broth

i (15 oz. tin can) diced tomatoes, with juice

1 (10.v oz. can) condensed tomato plant soup

3 tablespoons love apple paste

tablespoon Worcestershire sauce

1 (14.5 oz. tin can) cut green beans, drained

a ( 15.25 can) corn, drained

Table salt and pepper to taste

hamburger vegetable soup recipe

How to Make Information technology

Get-go, in a 5 to half dozen quart dutch oven over medium heat, add together the olive oil, footing beef, onion, and the garlic. Now, and crumble beef until no pink remains. Add the carrots, celery and continue to sauté for most half-dozen to 8 minutes or until the carrots brainstorm to soften, stirring occasionally. After that, stir in the Italian seasoning bay foliage and melt for another minute or 2.

Next, add the potatoes, pour in the broth, diced tomatoes with the juice, tomato soup, tomato paste, Worcestershire sauce, dark-green beans and corn.

Stir, bring your basis beef vegetable soup to a boil. Finally, oestrus and simmer covered for 35 to twoscore minutes or until the vegetables are tender.

I like to serve this soup with a big hunk of sourdough bread.

Since it's dairy-free, hamburger soup is wonderful to freeze. It would make a comforting gift for anyone you lot know who may be under the conditions this.

I hope you bask this belly-warming meal as much as my family unit does!

Looking for more than swell soups? Try my Potato Corn Chowder or this delicious Crock Pot Chicken Orzo Soup.

Ingredients

  • i tablespoon olive oil
  • 1 lb. lean ground beefiness
  • 1 medium onion, diced
  • two cloves garlic, minced
  • 3 carrots, sliced
  • 2 stem celery, sliced
  • 2 medium potatoes, diced
  • 1 teaspoon Italian seasoning
  • one bay leaf
  • 4 cups beef goop
  • i (15 oz. can) diced tomatoes, with juice
  • one (x.5 oz. can) condensed lycopersicon esculentum soup
  • 3 tablespoons tomato plant paste
  • 1 tablespoon Worcestershire sauce
  • i (fourteen.five oz. tin) cut green beans, drained
  • 1 ( 15.25 tin can) corn, drained
  • Table salt and pepper to taste

Instructions

  1. In a 5 to 6 quart dutch oven over medium heat, add the olive oil, basis beef, onion, and the garlic. Cook and crumble beef until no pink remains. Add the carrots, celery and proceed to sauté for about 6 to 8 minutes or until the carrots brainstorm to soften, stirring occasionally. Stir in the Italian seasoning bay leaf and cook for another minute or 2.
  2.  Add the potatoes, cascade in the broth, diced tomatoes with the juice, tomato soup, tomato paste, Worcestershire sauce, green beans and corn.
  3. Stir, bring to a boil, reduce heat and simmer covered for 35 to 40 minutes or until the vegetables are tender.