Description
A hearty, comforting hamburger vegetable soup made with lean ground beef, mixed vegetables, potatoes, and a richly seasoned broth. This one-pot meal is easy to make, freezer-friendly, and perfect for cozy weeknight dinners.
Ingredients
1 lb lean ground beef
1 tablespoon olive oil (optional, if beef is very lean)
1 medium onion, diced
3 cloves garlic, minced
4 cups beef broth
1 (15 oz) can diced tomatoes
1 (15 oz) can tomato sauce
2 cups frozen mixed vegetables
1 cup potatoes, diced small
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and pepper, to taste
Optional: 1/2 teaspoon red pepper flakes for heat
Instructions
- In a large soup pot or Dutch oven over medium heat, cook the ground beef until browned. Drain excess fat if necessary.
- Add the diced onion and minced garlic. Cook for 3–4 minutes until soft and aromatic.
- Stir in the beef broth, diced tomatoes, tomato sauce, potatoes, basil, oregano, smoked paprika, and red pepper flakes if using.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes, stirring occasionally.
- Add the frozen mixed vegetables and continue to simmer for another 15–20 minutes until the potatoes and vegetables are tender.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot with crusty bread or crackers.
Notes
Use ground turkey or chicken for a lighter version.
Omit potatoes for a low-carb option and replace with cauliflower or green beans.
Add beans or extra vegetables like corn or zucchini for more bulk.
Freezes well for up to 3 months—perfect for batch cooking.
Use certified gluten-free broth and canned goods for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg
