Hamburger vegetable soup uses browned ground beef, green beans and carrots in a savory tomato broth. It is a useful make-ahead dinner without a separate starch to cook.
Tips for hamburger vegetable soup
Small carrot pieces cook evenly in the broth. Let the beef brown before adding the vegetables, and cook tomato paste briefly before diluting it. Frozen beans go in near the end so they keep some texture.
Substitutions and serving ideas
This version leaves out potatoes and pasta. Either can be added for a different meal, but would need its own liquid, timing and nutrition adjustments. Serve with a green salad or bread alongside, counted separately.
Helpful equipment: a digital kitchen scale helps divide the finished soup into equal portions after accounting for the container weight.
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Hamburger Vegetable Soup
Ingredients
- 1 1/2 lb 93% lean ground beef raw
- 1 tsp olive oil
- 1 medium onion diced
- 2 medium carrots peeled, 1/4-inch dice
- 2 stalks celery diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1 28-ounce can crushed tomatoes all contents
- 4 cups low-sodium beef broth prepared
- 12 oz frozen cut green beans still frozen
- 1 tsp dried oregano
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 1 tbsp red wine vinegar
Instructions
- Heat oil in a 6-quart pot over medium-high heat. Add beef and cook 8–10 minutes, breaking up clumps, until browned and several spots reach 160°F. Retain the juices for the nutrition estimate.
- Add onion, carrots and celery. Cook 6–8 minutes over medium heat, stirring to soften the vegetables. Stir in garlic and tomato paste for 1 minute.
- Add tomatoes, broth, oregano, salt and pepper. Scrape the bottom of the pot and bring to a gentle simmer. Cover partly and cook 12–15 minutes until carrots are nearly tender.
- Add frozen green beans directly to the pot. Return to a simmer and cook 8–10 minutes until the beans are hot and tender. Take off heat and stir in vinegar. Divide all soup into six equal portions.
Notes
Storage and reheating
Refrigerate in shallow covered containers within 2 hours at 40°F or below. Use within 3–4 days. Reheat the portion needed to 165°F. Freeze for up to 2 months if desired, then thaw in the refrigerator before reheating. Bring the soup to a boil when reheating and stir so the beef heats evenly.
More meal ideas
For another option, try High Protein Chicken and Lentil Soup. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One of 6 equal portions of the complete recipe. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition values are estimates based on the listed quantities and serving count. Total carbohydrates include fiber. Brands, portions and substitutions change the result.