Vegetable Beef Soup With Hamburger

Imagine the comforting aroma of savory beef mingling with vibrant vegetables simmering on a chilly evening.

There’s something about a bowl of hearty Vegetable Beef Soup with Hamburger that feels like a warm hug in a bowl.

This easy-to-make dish transforms simple ingredients into a symphony of flavors, evolving beautifully as it cooks.

Let’s bring this delightful and nourishing soup to life in your kitchen.

Kitchen Tools Required

• 1 large soup pot
• 1 wooden spoon
• 1 knife
• 1 cutting board
• 1 ladle

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 red bell pepper, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 4 cups beef broth
• 1 can (14.5 ounces) diced tomatoes
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels, fresh or frozen
• 1 cup peas, fresh or frozen
• 2 tablespoons tomato paste

Cook & Prep Time

To efficiently manage your time while preparing and cooking Vegetable Beef Soup with Hamburger, here’s a suggested timeline:

1. Reading & Planning (5 minutes):
   • Read through the entire recipe and gather all necessary ingredients and equipment.
   • Plan your workspace and organize your ingredients for easy access.
2. Preparation (15 minutes):
   • Chop the onion, mince the garlic, slice the carrots and celery, and chop the red bell pepper.
   • Trim and cut green beans if using fresh.
3. Cooking (45 minutes):
   • 0-5 minutes: Heat olive oil in a large soup pot over medium heat. Add ground beef and cook until browned, breaking it up with a wooden spoon.
   • 5-10 minutes: Remove excess fat if necessary. Add chopped onion and minced garlic to the pot and sauté until soft.
   • 10-15 minutes: Stir in sliced carrots, celery, and red bell pepper; cook for about 5 minutes.
   • 15-20 minutes: Season with salt, black pepper, thyme, and basil.
   • 20-25 minutes: Pour in beef broth and bring to a simmer.
   • 25-30 minutes: Add canned diced tomatoes, green beans, corn, and peas to the pot. Stir in tomato paste until well combined.
   • 30-60 minutes: Cover the pot and let the soup simmer for 30 minutes, stirring occasionally.
4. Resting & Adjustments (5 minutes):
   • 60-65 minutes: Taste and adjust seasonings if needed. Remove from heat and let the soup rest for 5 minutes before serving.

Recipe Instructions

Heat olive oil in a large soup pot over medium heat.

Add ground beef to the pot and cook until browned, breaking it up with a wooden spoon.

Remove excess fat from the pot if necessary.

Add chopped onion and minced garlic to the pot and sauté until soft.

Stir in sliced carrots, celery, and red bell pepper; cook for about 5 minutes.

Season with salt, black pepper, thyme, and basil.

Pour in beef broth and bring to a simmer.

Add canned diced tomatoes, green beans, corn, and peas to the pot.

Stir in tomato paste until well combined.

Cover the pot and let the soup simmer for 30 minutes, stirring occasionally.

Taste and adjust seasonings if needed.

Remove from heat and let the soup rest for 5 minutes before serving.

Serving Tips

• Crusty Bread: Serve with a side of crusty bread to soak up the flavorful broth.
• Grated Parmesan Cheese: Sprinkle grated Parmesan cheese on top for added richness and depth.
• Fresh Herbs: Garnish with freshly chopped parsley or basil for a burst of vitality.
• Side Salad: Pair with a crisp green salad for a balanced and invigorating meal.
• Crackers: Offer a side of crackers for a satisfying crunch and texture contrast.

Storage

To store Vegetable Beef Soup, refrigerate in an airtight container for up to 3 days.

For longer storage, freeze in portioned containers for up to 3 months.

Reheat thoroughly before serving.

Freezing

To freeze Vegetable Beef Soup with Hamburger, let it cool completely.

Then, transfer to airtight containers or freezer bags.

Label with the date, and store for up to 3 months.

Reheating

To reheat Vegetable Beef Soup with Hamburger, gently warm it on the stove over medium heat.

Stir occasionally until hot.

Alternatively, use a microwave.

Stir halfway through to guarantee even heating.

Final Thoughts

Vegetable beef soup with hamburger is a hearty and comforting dish that’s perfect for any occasion.

With a prep time of just 15 minutes and a cook time of 45 minutes, this soup is both quick and easy to prepare.

It serves as a main course for six people, making it ideal for family dinners or gatherings.

The soup combines ground beef with a variety of fresh vegetables including onions, carrots, celery, red bell peppers, green beans, corn, and peas.

These ingredients are simmered in beef broth and seasoned with thyme, basil, salt, and black pepper, creating a rich and flavorful broth.

The addition of diced tomatoes and tomato paste enhances the soup’s depth and color.

For an excellent experience, use fresh vegetables when possible, as they contribute to the soup’s robust flavor and delightful texture.

If you prefer a thicker consistency, mash some of the vegetables with a fork or use an immersion blender briefly.

This soup can be stored in the refrigerator for up to three days or frozen for longer storage, allowing you to enjoy it later.

Feel free to adjust the seasoning to your taste preference and add additional herbs or spices for a personalized touch.

This versatile soup offers warmth and satisfaction, making it a staple in any kitchen.

Frequently Asked Questions

Can I Substitute Ground Turkey for Ground Beef in This Soup?

You can substitute ground turkey for ground beef. Use the same amount, 1 pound. Cook until browned, maintaining a medium heat to prevent drying. Turkey offers a lighter flavor, so adjust seasonings to enhance taste.

What Are Some Suitable Side Dishes to Serve With This Soup?

Serve crusty bread or a baguette for dunking. A simple green salad with vinaigrette complements the soup’s richness. Roasted vegetables add depth, while a side of mashed potatoes provides comfort. Cheese or garlic bread also works well.

How Can I Make This Soup Spicier Without Altering the Base Flavor?

Add 1/2 teaspoon cayenne pepper or 1/4 teaspoon crushed red pepper flakes for heat. Sauté 1 chopped jalapeño with onions to boost spice. These additions enhance spiciness while keeping the soup’s base flavor intact. Adjust to taste.

Is It Possible to Make This Soup in a Slow Cooker?

Yes, you can make this soup in a slow cooker. Brown the beef first, then transfer it with all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Are There Vegetarian Alternatives for This Beef Soup Recipe?

You can replace ground beef with 1 pound of crumbled tofu or tempeh. Use vegetable broth instead of beef broth. Enhance flavor with smoked paprika or liquid smoke. Make certain seasonings are adjusted to suit your taste.

Vegetable Beef Soup with Hamburger

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 5 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main

Cuisine American

Servings 6 servings

Equipment

• 1 large soup pot
• 1 Wooden spoon
• 1 Knife
• 1 Cutting board
• 1 Ladle

Ingredients

  

1x2x3x

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 carrots sliced
• 2 celery stalks sliced
• 1 red bell pepper chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 4 cups beef broth
• 1 can diced tomatoes 14.5 ounces
• 1 cup green beans trimmed and cut into 1-inch pieces
• 1 cup corn kernels fresh or frozen
• 1 cup peas fresh or frozen
• 2 tablespoons tomato paste

Instructions

 

• Heat olive oil in a large soup pot over medium heat.
• Add ground beef to the pot and cook until browned, breaking it up with a wooden spoon.
• Remove excess fat from the pot if necessary.
• Add chopped onion and minced garlic to the pot and sauté until soft.
• Stir in sliced carrots, celery, and red bell pepper; cook for about 5 minutes.
• Season with salt, black pepper, thyme, and basil.
• Pour in beef broth and bring to a simmer.
• Add canned diced tomatoes, green beans, corn, and peas to the pot.
• Stir in tomato paste until well combined.
• Cover the pot and let the soup simmer for 30 minutes, stirring occasionally.
• Taste and adjust seasonings if needed.
• Remove from heat and let the soup rest for 5 minutes before serving.

Notes

For best results, use fresh vegetables when possible as they enhance the soup’s flavor and texture. If you want a thicker soup, mash some of the vegetables with a fork or use an immersion blender for a few seconds. This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage. Adjust the seasoning to your taste preference, and feel free to add additional herbs or spices for a personalized touch.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.