This is a stick to your ribs soup that eats like a meal. Hearty Hamburger and Vegetable Soup is an ideal recipe for cool fall weather.
As a personal chef, I prepare lots of food. Lots and lots of all different kinds of food. Many photos of the dishes I make I post on Instagram, Facebook, and Twitter. Conversations and comments start rolling in and inevitably, include requests for the recipes like this hamburger soup recipe. With the cooler temperatures, soups and chowders are part of many of my clients’ menus. A stick-to-your-ribs option I offer my soup-loving clients is Hearty Hamburger and Vegetable Soup.
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the ingredients for my hamburger soup recipe
- extra virgin olive oil
- onion
- carrots
- celery
- red pepper
- garlic
- ground beef
- tomato paste
- reduced sodium beef stock
- russet potato
- canned diced tomatoes
- Worcestershire sauce
- kosher salt and freshly ground pepper
- green beans
- fresh parsley
One pot meals like this hamburger soup are always favorites with my clients. This one is extra special. It’s a chunky and brothy soup. Use a fork to enjoy the chunks of potatoes and crisp green beans. A large soup spoon is perfect for slurping the beef broth with crumbled and browned ground beef.
chef cooking tips for hamburger soup
- I use a 90/10 blend of ground beef which means that it is 90% beef and 10% fat. If you use a lower percentage of meat to fat ratio (like 80/20), I recommend you drain off the fat after browning the beef.
- I typically stick to the recipe when making this beef and vegetable soup. But, feel free to swap out the ground beef for either ground turkey or chicken. Both would be delicious options.
- Include your favorite veggies and not just the ones listed in the recipe. It’s a great way to use up any small quantities of veggies hanging out in the crisper drawer in the refrigerator or freezer. Try corn, peas and/or zucchini.
Vegetables are a plenty in this soup. I like to serve it with a cheddar corn muffin or thick slices of sourdough bread.
If you make this delicious hamburger soup recipe, I’d love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.
Make a double batch and freeze some to the soup. It will be waiting in the fridge or freezer for those nights when you come home and just don’t feel like cooking dinner.
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more soups to try
- Creamy Roasted Tomato Soup
- Barley Vegetable Soup
- Lasagna Soup
- Cream of Mushroom Soup
- New England Clam Chowder
Hearty Hamburger Vegetable Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 serving 1x
Description
This is a stick to your ribs soup that eats like a meal. Hearty Hamburger Vegetable Soup is loaded with ground beef, potatoes, and vegetables for a stick to your ribs dinner.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion (diced, about 2 cups)
- 3 carrots (diced, about 2 cups)
- 2 celery stalks (diced, about 1 cup)
- 1 medium red pepper diced (about 1 cup)
- 3 garlic cloves (minced)
- 1 pound ground beef – 90/10 blend
- 2 tablespoons tomato paste
- 4 cups reduced sodium beef stock
- 1 large russet potato (diced, about 2 cups)
- 1 14 1/2 ounce can diced tomatoes
- 2 tablespoon Worcestershire sauce
- 1 teaspoon salt (plus more for sauteeing)
- 1/2 teaspoon pepper (plus more for sauteeing)
- 2 cups green beans cut in 2 inch pieces
- 3 tablespoons chopped fresh parsley
Instructions
- In a large pot over medium heat, add the olive oil. When the oil begins to shimmer, add the onion, carrots, celery and red pepper. Sprinkle with a pinch of salt and pepper. Saute for 6 to 8 minutes or until the onions are translucent. Add the garlic and saute for about 1 more minute.
- Add the ground beef to the pot. Break up the meat into small pieces while stirring to combine with the sauteed vegetables. Continue sauteing, and stirring the meat and vegetables until the meat is browned, about 10 minutes.
- Stir in the tomato paste and cook for about 1 minute.
- Add the beef stock, potatoes, diced tomatoes, Worcestershire sauce, salt and pepper and stir to combine. Bring to a boil then reduce the heat and simmer for 10 minutes.
- Add the green beans and continue simmering for another 10 minutes or until the green beans are just tender.
- Stir in the fresh parsley and season to taste.
Notes
- I use a 90/10 blend of ground beef which means that it is 90% beef and 10% fat. If you use a lower percentage of meat to fat ratio (like 80/20), I recommend you drain off the fat after browning the beef.
- I typically stick to the recipe when making this beef and vegetable soup. But, feel free to swap out the ground beef for either ground turkey or chicken. Both would be delicious options.
- Include your favorite veggies and not just the ones listed in the recipe. It’s a great way to use up any small quantities of veggies hanging out in the crisper drawer in the refrigerator or freezer. Try corn, peas and/or zucchini.
- Category: entree
- Method: saute and simmer
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 299
- Sugar: 7.7 g
- Sodium: 628 mg
- Fat: 9.8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 25.5 g
- Fiber: 4.7 g
- Protein: 28 g
- Cholesterol: 69 mg
Keywords: hamburger soup, beef and vegetable soup, dinner ideas, one pot recipes
Amy, hearty hamburger vegetable soup looks delicious. I will be trying it soon.
★★★★★
Fabulous! My clients love this stick-to-your-ribs soups. Perfect for the fall and winter months.