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Hamburger Vegetable Soup

A comforting and hearty soup packed with lean ground beef and fresh vegetables, perfect for chilly evenings.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 pound ground beef (lean for a healthier option)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth (low-sodium preferred)
  • 1 can (14.5 oz) diced tomatoes (with juice)
For the Vegetables
  • 2 medium carrots, sliced
  • 2 stalks celery, chopped
  • 1 medium zucchini, diced
  • 1 cup green beans, cut into bite-sized pieces
For Seasoning
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • 1 bay leaf
Optional Garnishes
  • Fresh parsley, chopped
  • Grated Parmesan cheese

Method
 

Preparation
  1. In a large pot over medium heat, add the ground beef. Break it apart with a wooden spoon and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
  2. Stir in the diced onion and minced garlic, cooking until the onion is translucent, around 3-4 minutes.
  3. Pour in the beef broth and add the can of diced tomatoes with their juice. Stir well to combine.
  4. Add the sliced carrots, chopped celery, diced zucchini, and green beans. Mix everything together until well distributed.
  5. Add the Italian seasoning, bay leaf, and season with salt and pepper. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20-30 minutes, or until the vegetables are tender.
  6. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley or grated Parmesan cheese, if desired.

Notes

For a spicier version, add red pepper flakes or diced jalapeños. For a vegetarian option, use lentils or beans, and vegetable broth instead of beef broth. Make ahead and store in the fridge for up to 3 days, or freeze leftovers for up to 3 months.