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Hamburger Vegetable Soup

Hamburger Vegetable Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef (80/20)
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and sliced
  • 2 celery ribs, sliced
  • 1 lb potatoes, diced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups beef broth
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 1 cup frozen cut green beans (optional)
  • Fresh parsley, chopped, for garnish

Method
 

  1. Heat the oil in a large pot over medium-high heat. Crumble in the ground beef and cook, breaking it up, until no pink remains, about 5 minutes.
  2. Stir in the onion, garlic, carrots, and celery. Cook until the onion is translucent, about 3 to 4 minutes.
  3. Add the potatoes, tomatoes with their juices, beef broth, oregano, thyme, bay leaf, and a generous pinch of salt and pepper. Bring to a boil, then reduce heat, cover, and simmer until the potatoes are tender, about 15 minutes.
  4. Stir in the frozen green beans, if using, and simmer 2 minutes. Remove the bay leaf, season to taste, then ladle into bowls and top with parsley.

Notes

If you don’t have frozen green beans, just leave them out; the soup is still plenty hearty. Leftovers thicken as they sit, so thin with a splash of broth when reheating.