This Hamburger Vegetable Soup is an absolute classic—hearty, savory, and loaded with tender beef and a colorful medley of vegetables in a rich, tomato-infused broth. It’s an easy, one-pot weeknight dinner that tastes even better the next day.
Prep time: 15 mins | Cook time: 30 mins | Serves: 6
Ingredients
-
1 lb lean ground beef
-
1 medium yellow onion, diced
-
2 medium carrots, sliced
-
2 stalks celery, diced
-
3 cloves garlic, minced
-
4 cups low-sodium beef broth
-
1 can (14.5 oz) diced tomatoes, undrained
-
1 can (8 oz) tomato sauce
-
2 cups Yukon gold or russet potatoes, peeled and cubed
-
1 cup frozen green beans (or frozen mixed peas and carrots)
-
1 tsp dried Italian seasoning
-
1 bay leaf
-
Salt and freshly ground black pepper to taste
-
Optional: Fresh chopped parsley for garnish.
Instructions
-
Brown the Beef: In a large pot or Dutch oven over medium heat, cook the ground beef and diced onion until the meat is fully browned and the onions are translucent, about 6–8 minutes. Drain any excess grease.
-
Add Aromatics: Add the sliced carrots, diced celery, and minced garlic to the pot. Cook for another 3–4 minutes, stirring frequently, until the vegetables begin to soften and the garlic is fragrant.
-
Simmer the Base: Pour in the beef broth, diced tomatoes (with their juices), tomato sauce, cubed potatoes, Italian seasoning, and bay leaf. Season with salt and pepper, then stir to combine.
-
Cook: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the potatoes and carrots are fork-tender.
-
Add Frozen Veggies: Stir in the frozen green beans and let them cook uncovered for 5 more minutes until heated through.
-
Serve: Remove the bay leaf, taste and adjust seasoning if needed, and ladle into warm bowls. Top with a sprinkle of fresh parsley and enjoy with warm crusty bread!
