Of course! Vegetable Hamburger Soup is the epitome of hearty, comforting, and wholesome home cooking. It’s a complete meal in a bowl, packed with ground beef, tons of vegetables, and a rich, savory broth.
Here is a classic, family-friendly recipe that is incredibly flexible.
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The Spirit of the Dish
This soup is a fantastic way to clean out the fridge and feed a crowd. It’s robust, flavorful, and feels nourishing. Unlike a stew, it has a lighter, broth-based consistency, but it’s every bit as satisfying. It’s also famously freezer-friendly.
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Hearty Vegetable Hamburger Soup
This recipe makes a large pot, serving 6-8 people.
Ingredients:
For the Soup Base:
· 1 ½ lbs lean ground beef
· 1 large yellow onion, chopped
· 3 cloves garlic, minced
· 2 tablespoons olive oil (if needed)
· 8 cups beef broth (low-sodium preferred)
· 1 (28 oz) can diced tomatoes, undrained
· 2 tablespoons tomato paste
· 1 tablespoon Worcestershire sauce
· 2 teaspoons Italian seasoning
· 1 bay leaf
· Salt and black pepper to taste
For the Vegetables:
· 3 celery stalks, diced
· 3 large carrots, peeled and diced
· 2 medium potatoes (Russet or Yukon Gold), peeled and diced
· 1 cup green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
· 1 cup corn (fresh, frozen, or canned)
· 1 cup peas (fresh or frozen)
· Optional: 1 cup chopped cabbage, zucchini, or other hardy veggies
For Finishing:
· ¼ cup fresh parsley, chopped
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Instructions:
1. Brown the Beef: In a large Dutch oven or soup pot over medium-high heat, cook the ground beef and onion, breaking up the meat with a spoon. Cook until the beef is no longer pink and the onion is soft. If using very lean beef, you may need to add a tablespoon of olive oil. Drain off any excess grease.
2. Sauté Aromatics: Add the minced garlic and cook for one more minute until fragrant.
3. Build the Broth: Add the diced tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, bay leaf, and beef broth to the pot. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil.
4. Simmer: Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld.
5. Add Hard Vegetables: Add the diced carrots, celery, and potatoes. Return to a simmer, cover, and cook for 15 minutes.
6. Add Soft Vegetables: Add the green beans and corn. Continue to simmer, covered, for another 10-15 minutes, or until all the vegetables are tender.
7. Final Touches: Stir in the peas and cook for just 2-3 more minutes until heated through. Remove the bay leaf. Taste the soup and season generously with salt and black pepper.
8. Serve: Ladle the hot soup into bowls and garnish with fresh chopped parsley. Serve with crusty bread or crackers for dipping.
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Tips for a Perfect Soup:
· Brown for Flavor: Don’t just gray the meat; let it get a little bit of brown, crispy bits on the bottom of the pot. Those bits are packed with flavor that will dissolve into your broth.
· Customize Your Veggies: This is the perfect “clean out the fridge” soup. Almost any vegetable works. Add hardy veggies (like carrots, potatoes) early and softer veggies (like zucchini, spinach) in the last 10 minutes of cooking.
· Make it Ahead: Soup almost always tastes better the next day! The flavors have more time to meld together. Let it cool completely and store it in the refrigerator for up to 4 days.
· Freezer-Friendly: This soup freezes beautifully. Cool completely and store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
· Boost the Flavor: For a deeper flavor, use a combination of beef broth and chicken broth. A splash of red wine added with the tomatoes is also a great addition.
· Make it a “Macaroni” Soup: Add ½ cup of uncooked small pasta (like ditalini or elbow macaroni) when you add the soft vegetables. You may need to add an extra cup of broth as the pasta will absorb liquid.
Enjoy this incredibly comforting, flexible, and delicious bowl of homemade soup