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- 1 lb ground beef - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, diced into small cubes - 2 celery stalks, diced - 1 bell pepper, chopped (choose your favorite color for vibrancy) - 1 medium zucchini, diced - 1 can (14.5 oz) diced tomatoes, including the juice - 4 cups beef broth (homemade or store-bought) - 1 cup frozen corn kernels - 1 cup green beans, cut into 1-inch pieces The heart of this soup is the ground beef and fresh vegetables. The ground beef adds richness and flavor. I love using a mix of veggies like carrots, celery, and zucchini. They bring color and nutrients to the dish. The canned tomatoes add sweetness and acidity, while the beef broth gives depth. - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon salt (adjust to taste) - 1/2 teaspoon freshly ground black pepper - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Seasoning is key to a great soup. Oregano and basil give it an Italian flair. Salt and pepper help balance the flavors. A drizzle of olive oil adds a touch of richness. I love to finish the soup with fresh parsley. It adds a bright color and fresh taste. {{ingredient_image_2}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium onion, finely chopped, and sauté for about 3-4 minutes. You want the onion to become soft and clear. Next, add 2 cloves of minced garlic. Cook it for 1 more minute until it smells great. Then, we add 1 pound of ground beef to the pot. Use a wooden spoon to break the meat into smaller pieces. Cook it for about 5-7 minutes until it turns brown. If there is fat, drain it away. Now it’s time to add some color and nutrition. Toss in 2 diced carrots, 2 diced celery stalks, and 1 chopped bell pepper. Sauté these veggies for about 5 minutes, or until they start to soften. Next, stir in 1 diced zucchini, 1 can of diced tomatoes (with juice), and 4 cups of beef broth. Don’t forget to add 1 cup of frozen corn and 1 cup of green beans cut into 1-inch pieces. Season everything with 1 teaspoon of dried oregano, 1 teaspoon of dried basil, ½ teaspoon of salt, and ½ teaspoon of black pepper. Mix it all well. Raise the heat until the soup starts to gently boil. Once it boils, reduce the heat to low to let it simmer. Leave the pot uncovered for about 25-30 minutes. This allows the flavors to mix and deepen. Before you serve, taste the soup. Adjust the seasoning with more salt or pepper if needed. This step makes sure your soup is just right for your taste. To taste and adjust seasoning, follow these steps: - After simmering, take a spoonful of the soup. - If it needs more flavor, add a pinch of salt or pepper. - For added depth, try adding more herbs like thyme or rosemary. Using fresh herbs can brighten your soup. Fresh parsley on top adds color and flavor too. You can also add a splash of lemon juice for brightness. Using a heavy-bottomed pot helps cook the soup evenly. This pot keeps heat steady and prevents burning. When browning ground beef, there are a few options: - You can use a skillet or a Dutch oven. - Break the beef into small pieces to ensure even cooking. - Sear it well to develop rich flavors. These techniques will help you create a comforting and tasty soup. Enjoy experimenting and finding your favorite flavors! Pro Tips Use Fresh Ingredients: Opt for fresh vegetables whenever possible to enhance the flavor and nutritional value of your soup. Customize Your Veggies: Feel free to substitute or add any seasonal vegetables you prefer, such as bell peppers, peas, or potatoes, to make the soup your own. Make it Ahead: This soup tastes even better the next day, so consider making a batch in advance to allow the flavors to meld together. Freeze for Later: Portion out any leftovers and freeze them for a quick meal option on busy days—just reheat and enjoy! {{image_4}} You can change the protein in this soup. Instead of ground beef, try ground turkey or chicken. These options are leaner and still tasty. They add their own great flavor. You can also switch up the vegetables. Use different colors of bell peppers for a fun look. Add leafy spinach for a pop of green. Other options include peas, broccoli, or even sweet potatoes. Each vegetable adds its own twist to the soup. If you need to make this soup gluten-free, just use gluten-free beef broth. Most broths are safe, but check the label to be sure. You can also skip any ingredients that contain gluten. For a vegetarian or vegan option, leave out the meat. Use plant-based meat or just add more beans. Lentils work well too. You can use vegetable broth instead of beef broth. This still gives the soup great flavor and keeps it hearty. To store your hearty hamburger vegetable soup in the fridge, let it cool first. Once cool, pour it into a container. Make sure it has a tight lid. This keeps the soup fresh and tasty. You can store it for up to three days. I recommend using glass or BPA-free plastic containers. They are safe and easy to clean. If you plan to eat some later, try to store it in smaller portions. This will make reheating easier and faster. If you want to keep your soup for a longer time, freezing is a great option. Let the soup cool completely before freezing. Pour the soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. This will help avoid spills. For best quality, eat the soup within three months. When you're ready to eat it, take it out of the freezer. You can reheat it in the fridge overnight. If you’re in a hurry, you can reheat it straight from the freezer. Just place it in a pot over low heat. Stir often until it is hot and ready to serve. Homemade hamburger vegetable soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. For freezing, you can keep it for up to 3 months. Just let it cool before you freeze it. When ready to eat, thaw in the fridge overnight before reheating. Yes, you can make this soup ahead of time! Cook it up to two days in advance. Let it cool, then store it in the fridge. The flavors will blend and taste even better. To heat, warm it on the stove until hot. Stir often to keep it from sticking. This soup pairs well with several side dishes. Try crusty bread for dipping. A simple salad also works great. You can even serve it with grilled cheese sandwiches for a fun twist. Each option adds to your meal and keeps it hearty! In this blog post, we explored how to make a hearty hamburger vegetable soup. I guided you through key ingredients like ground beef, fresh veggies, and tasty seasonings. We discussed cooking techniques and helpful tips for flavor. You also learned about storage, freezing, and how to adapt the recipe. Homemade soup warms your heart and fills your belly. Try these steps to create a dish that your family will love. Enjoy your cooking!

Hearty Hamburger Vegetable Soup

A comforting and nutritious soup filled with ground beef and a variety of vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced into small cubes
  • 2 stalks celery, diced
  • 1 medium bell pepper, chopped
  • 1 medium zucchini, diced
  • 1 can (14.5 oz) diced tomatoes, including the juice
  • 4 cups beef broth
  • 1 cup frozen corn kernels
  • 1 cup green beans, cut into 1-inch pieces
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley, chopped

Instructions
 

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes.
  • Next, stir in the minced garlic and allow it to cook for an additional minute, stirring frequently, until it is fragrant and golden.
  • Add the ground beef to the pot, using a wooden spoon to break it up into smaller pieces. Cook until the beef is browned and cooked through, which should take about 5-7 minutes. Drain any excess fat if necessary.
  • Incorporate the diced carrots, celery, and bell pepper into the pot. Sauté these vegetables together for approximately 5 minutes, or until they begin to soften.
  • Stir in the diced zucchini, the can of diced tomatoes (with all of their juice), the beef broth, frozen corn, and cut green beans.
  • Season the mixture with dried oregano, dried basil, salt, and black pepper. Stir everything together until the ingredients are well combined.
  • Raise the heat to bring the soup to a gentle boil, then reduce it to a simmer. Let the soup simmer uncovered for 25-30 minutes, allowing the flavors to develop and deepen.
  • Before serving, taste the soup and adjust the seasoning if necessary, adding more salt or pepper according to your preference.

Notes

Serve hot with a sprinkle of parsley and crusty bread on the side.
Keyword beef, hearty, soup, vegetable