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AI-assisted illustration of hamburger vegetable soup.

Hamburger Vegetable Soup

Hamburger vegetable soup uses browned ground beef, green beans and carrots in a savory tomato broth.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 equal portions
Calories 290 kcal

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

One of 6 equal portions of the complete recipe. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition is estimated and changes with brands and portions.