Hearty Hamburger and Vegetable Soup
A comforting dish made with tender ground beef and a medley of vibrant vegetables, perfect for chilly evenings or busy weeknights.
Ingredients
Main Ingredients
- 1 lb ground beef Juicy and rich in flavor
- 1 medium onion, chopped Fragrant base for the soup
- 2 cloves garlic, minced Adds aromatic kick
- 3 medium carrots, peeled and sliced Adds sweetness and crunch
- 2 stalks celery, chopped Enhances broth flavor
- 2 medium potatoes, peeled and diced Provides heartiness
- 1 medium zucchini, chopped Adds color and texture
- 1 can (14.5 oz) diced tomatoes Adds depth of flavor
- 1 can (15 oz) kidney beans, drained and rinsed Healthy protein addition
- 1 can (15 oz) sweet corn kernels, drained Adds burst of color
- 6 cups beef broth Savory base for the soup
- 1 teaspoon dried thyme For aromatic touch
- 1 teaspoon dried oregano Enhances flavor profile
- to taste salt and pepper Season to preference
- 2 tablespoons olive oil For sautéing
- 1/4 cup fresh parsley, chopped For garnish
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Once shimmering, add ground beef and cook until browned, breaking it up as it cooks.
- Remove excess fat from the pot after browning the meat.
- Add chopped onion and minced garlic; sauté until fragrant, about 2-3 minutes.
- Add carrots, celery, potatoes, and zucchini. Stir to combine and soften the vegetables slightly for about 5 minutes.
Cooking
- Pour in diced tomatoes, kidney beans, corn, and beef broth, stirring gently to mix.
- Add dried thyme, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 25-30 minutes, or until vegetables are tender.
- Taste and adjust seasoning before serving.
- Garnish each bowl with fresh parsley before serving.
Notes
For extra flavor, sauté vegetables longer before adding broth. For spice, add red pepper flakes or chopped jalapeños. For a thicker soup, puree a portion and stir back in. Feel free to add other vegetables such as bell peppers or spinach.