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Vegetable Hamburger Soup

Comforting Vegetable Hamburger Soup for Cozy Nights

A comforting Vegetable Hamburger Soup packed with protein and vitamins, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Ground Beef can swap for ground turkey or plant-based meat
  • 2 tablespoons Olive Oil substitute with any cooking oil if needed
  • 1 medium Yellow Onion can use shallots or leeks as alternatives
  • 2 medium Carrots replace with parsnips or sweet potatoes if desired
  • 2 stalks Celery can be omitted or swapped with bell peppers
  • 3 cloves Garlic fresh garlic is preferred
  • 2 tablespoons Tomato Paste a can of crushed tomatoes is a good substitute
  • 1 tablespoon Worcestershire Sauce use soy sauce or tamari for vegan option
  • 6 cups Beef Broth vegetable broth for vegetarian version
  • 1 can Diced Tomatoes can use fresh tomatoes if preferred
  • 2 medium Potatoes barley or quinoa can be used for a gluten-free alternative
  • 1 teaspoon Dried Thyme fresh herbs can enhance flavors
  • 1 teaspoon Dried Oregano fresh herbs can enhance flavors
  • 1 leaf Bay Leaf omit if unavailable
  • to taste Salt
  • to taste Black Pepper
  • 1 cup Frozen Corn can use any fresh vegetables
  • 1 cup Frozen Green Beans can use any fresh vegetables

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions for Vegetable Hamburger Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of ground beef, breaking it apart. Cook for 7-10 minutes until browned.
  2. Drain excess grease and reduce heat to medium. Add 1 diced yellow onion, 2 chopped carrots, and 2 stalks of chopped celery. Sauté for 5-7 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute.
  3. Stir in 2 tablespoons of tomato paste and cook for 1-2 minutes. Deglaze the pot with 1 tablespoon of Worcestershire sauce.
  4. Pour in 6 cups of beef broth, 1 can of diced tomatoes, 2 diced potatoes, 1 teaspoon each of dried thyme and oregano, and 1 bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes.
  5. Stir in 1 cup of frozen corn and 1 cup of frozen green beans. Cook for an additional 5-10 minutes until heated through and tender.
  6. Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper if needed. Serve hot, garnished with chopped parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 2000IUVitamin C: 20mgCalcium: 40mgIron: 3mg

Notes

This soup can be easily customized with different vegetables and proteins. Perfect for using up leftovers!

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