Hamburger Vegetable Soup is a hearty, wholesome soup brimming with lean ground beef, plenty of veggies, and loads of flavor for a complete meal in just one pot. And as a bonus, it's quick and easy to make!
1pound(about 2 large) potatoes (russet, red, or gold)peeled & diced
2cupsshredded OR diced carrots
1(14.5-ounce) can diced (or petite-diced) tomatoes
1tablespoontomato paste
1tablespoonbalsamic vinegar
2teaspoonsWorcestershire sauce
1tablespoondried Italian seasoning
¼teaspoondried rosemary
2bay leaves
1teaspoongarlic powder
½teaspoononion powder
1teaspoonsalt
Freshly ground black pepper to taste
1cupfrozen cornthawed
1cupfrozen green beansthawed
1cupfrozen green peasthawed
Instructions
In a large pot or Dutch oven, brown the ground beef until cooked through. Stir in the garlic until fragrant. Drain and discard the fat.
Pour the broth into the pot, turn the heat to high, and scrape the bottom to deglaze. Add the mushrooms, potatoes, carrots, diced tomatoes, tomato paste, balsamic vinegar, Worcestershire sauce, Italian seasoning, rosemary, bay leaves, garlic powder, onion powder, salt, and pepper; stir to combine. Bring to a boil, reduce to a simmer, and then cover and cook for 15 minutes, stirring occasionally.
Stir in the corn and the green beans. Cover and simmer for an additional 10 to 15 minutes or until all of the vegetables are tender.
Just before serving, stir in the peas and allow them to heat through. Adjust the seasonings with additional salt and pepper, to taste, and serve hot. Store leftovers in a covered container for 3 to 4 days.
Video
Notes
If you'd like to add 1 to 2 cups of diced onion, celery, and/or bell pepper, you can add them right after the ground beef is browned. Transfer the cooked ground beef to a plate then drain off all but a tablespoon of grease from the pot and add the onion/celery/pepper. Cook for about 5 minutes until softened, stirring regularly, before adding back the cooked beef and proceeding with the recipe.
You may substitute fresh sliced mushrooms for the frozen ones. To make that swap, as the first step in the recipe, simply sauté fresh mushrooms in a tablespoon of extra-virgin olive oil. Cook over medium-high heat for 5 to 8 minutes or until the liquid has evaporated. Then remove the cooked mushrooms to a plate, add the ground beef to the same pot, and proceed with the recipe as directed.
I recommend fire-roasted diced tomatoes for extra flavor. Or you may use crushed tomatoes in place of diced or petite diced.
If you wish, you can stir a can of rinsed, drained beans into your soup during the last 10-15 minutes of cooking time (such as white beans, black beans, pinto beans, or kidney beans). This can be in place of or in addition to some of the veggies.
Similarly, if you'd like to add pasta to your Hamburger Vegetable Soup, you can stir 1 cup of small pasta (such as elbow macaroni) into your soup for the final 10-15 minutes of simmering. Just make sure it's tender before serving. Keep in mind that pasta will soak up some of the liquid in the soup, however, so be ready to add ½ to 1 cup of additional beef broth if the level gets too low.
To freeze this soup, cool it completely and then transfer it to freezer-safe containers (or freezer-thickness plastic bags, pressing out any air before sealing). Freeze for up to three months. Thaw overnight in the fridge and then reheat individual servings in the microwave, or pour the thawed soup into a pot and set over medium heat on the stove, stirring occasionally, until heated through.