Easy Hamburger Vegetable Soup
Classic hamburger soup is made by simmering ground beef with veggies and a starch in a savory tomato-based broth.
Ingredients
- 2 tbsp olive oil
- 1 lb ground beef
- 1 large sweet onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, thinly sliced
- 1 bell pepper, diced
- 14 oz can crushed, fire roasted or diced tomatoes, pureed in a blender
- 4 cup beef broth
- 1 tsp kosher salt
- 1 tsp ground pepper
- 1 tbsp italian seasoning
- 1 bay leaf
- 8 oz green beans, trimmed and chopped into bite-sized pieces
- 3 tbsp tomato paste
- 2 large carrots diced to 1/2 inch
Instructions
- Heat a dutch oven over medium high heat. Add the olive oil and heat until it shimmers. Add the ground beef and sautee, stirring frequently to break into pieces, until browned and no longer pink, 6-7 minutes
- Add the onion to the beef and saute until soft, stirring occasionally, 6-7 minutes. Add the garlic and cook, stirring continuously, for 1 minute more.
- Add the tomato paste and work into the beef and onions; cook until the color deepens, about 2 minutes.
- Add the carrot, celery, and bell pepper, then top with the pureed tomatoes, beef broth, salt, pepper, and italian seasoning. Give the soup a good stir, then top with a bay leaf.
- Increase the heat to high and bring the soup to a boil. Reduce heat to a simmer.
- Add the green beans, and stir into the soup. Simmer an additional 5 minutes until the green beans are cooked through.
- Taste for seasoning and add additional salt and pepper if needed. Ladle into soup bowls and serve immediately.
Notes
- If you can’t find a 14.5-oz can crushed tomatoes, simply puree a can of diced tomatoes in a blender.
- Frozen green beans can be substituted for fresh. Reduce simmering time to 2-3 minutes, until the green beans are just cooked through.
- LEFTOVERS: Store leftovers in the fridge in a sealed container for up to 4 days.
- FREEZER: Store in an airtight container for up to 3 months; defrost in the fridge overnight, then reheat on the stove over medium heat.