Hamburger Vegetable Soup
A hearty and savory mix of tender vegetables and rich beef, perfect for cozy gatherings or quick weeknight dinners.
Ingredients
For the Soup
- 1 lb ground beef Use lean ground beef for a healthier option.
- 1 cup onion, chopped
- 2 pieces carrots, diced
- 2 stalks celery, diced
- 1 can diced tomatoes
- 1 can kidney beans, rinsed and drained
- 4 cups beef broth Use homemade or low-sodium beef broth for better flavor.
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- to taste Salt and pepper
- 2 cups mixed vegetables (frozen or fresh) Add fresh vegetables towards the end of cooking.
Instructions
Cooking
- In a large pot, brown the ground beef over medium heat until fully cooked. Break it into smaller pieces as it cooks. Drain the excess fat.
- Toss in the chopped onion, diced carrots, and diced celery. Sauté until the onions become translucent, about 5 minutes.
- Pour in the can of diced tomatoes, kidney beans, and beef broth. Stir to combine.
- Add in the garlic powder, dried basil, salt, and pepper. Mix well.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes.
- If using fresh mixed vegetables, add them about 10 minutes before the soup is finished simmering.
- Taste the soup and adjust any seasonings if necessary before serving.
- Ladle the soup into bowls and garnish with your favorite toppings.
Notes
This soup is excellent for meal prep and can be stored for 3-4 days in the refrigerator or frozen for up to 3 months. To reheat, warm slowly in a pot or microwave, adding broth if needed to restore texture.