I’ve never been much into soup until this winter. I want all the broth and hot soups I can get my hands on. I was getting in a rut with making the same three things, though. My Instant Pot Beef Stew, Pumpkin Chili with Banza Chickpea Pasta and Turkey Noodle Soup. I could still eat those three meals on the regular, but it was time to switch it up and that is when I got the idea for this hamburger vegetable soup. I never thought to add ground beef to a soup before, but there is a first time for everything!
This Hamburger Vegetable Soup did not disappoint. Avri cleaned her bowl twice and I was literally drinking the broth it was so good. This recipe checks off all the boxes of using simple clean ingredients, easy to make and in under an hour and taste amazing. If you are looking for a hearty, satisfying and delicious soup, this is for you!
Hamburger Vegetable Soup
Prep time
Cook time
Total time
Author: Brooke Weiss
Recipe type: Soup
Ingredients
- 1½ lbs ground beef
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- ½ yellow onion, finely chopped
- 2 stalks celery, chopped
- 2 cups carrots, chopped
- 2 cups green beans, chopped
- 2 cups butternut squash, cubed
- 48 ounce beef broth
- 1 15 oz can diced tomatoes
- 1 15 oz can tomato sauce
- 1 tbsp dried parsley
- ½ tbsp dried oregano
Instructions
- Place a large pot on the stove over medium high heat and brown the beef until fully cooked. Strain the grease and transfer to a bowl and set aside.
- In the same pot add the oil, garlic and onion and mix well. Cook until the onions become translucent. Then add the celery, carrots, green beans and butternut squash saute for 5-10 minutes.
- Add the cooked beef in with the vegetables. Then add the broth, diced tomatoes, tomato sauce, parsley and oregano. Mix well and bring to a boil.
- Once boiling, reduce the heat to medium low, cover and let simmer until vegetables are soft. About 15-20 minutes.
- Enjoy!