You are going to love this easy hamburger and veggie soup. It’s the perfect soup recipe to warm you up in the cold weather and it’s easy to make.
The hamburger and vegetable soup recipe makes a large pot that will feed a family of 8, or you’ll have plenty of leftovers. This is a very inexpensive, cheap meal that costs less than $15.
My family loves this hamburger and vegetable soup. The great thing about this soup is that you don’t have to be exact on the ingredients. If you only have two potatoes, that’s fine. Lots of carrots, and only a few pieces of celery? That’s ok, too.
This is also a fast recipe that cooks in under 30 minutes.
Full recipe and printable instructions listed below.
Cut up your veggies and set to the side.
I added carrots, celery, red and green bell peppers, and potatoes. I also cut up onions and had some minced garlic.
I’m throwing a couple more pics in because the veggies are so colorful!
Once you get done cutting the veggies, start cooking your hamburger meat. If you’d like to watch your fat intake, you can make this with the lower fat hamburger meat, or turkey meat.
Add the onions and garlic to the skillet. I added them just before I put the meat in the skillet.
It smells soooo good.
While your hamburger is browning, peel and dice your potatoes. Everyone around here likes big chunks of potatoes, so I didn’t cut them too small. (I put them in water so they wouldn’t turn brown while the meat was still cooking–I’m usually not this fast at cutting).
Once your meat is done cooking, take it off of the stove and drain the grease off and set it aside. I will pour my meat into a colander and let it sit in the sink for a minute so the grease will drip out. You can let it sit while your getting the soup ready to cook.
In a large saucepan, add the veggies and pour the beef stock into the pot.
Add the diced tomatoes and stir everything together.
Add the tomato paste, salt, and pepper and give it another good stir.
Add your potatoes and seasonings.
Add the meat and stir again. If you think you need more liquid, you can add more beef stock or more water at this point.
Cover and bring the soup to a boil. Once it boils, lower it to a simmer and set the timer for about 20 minutes. Cook the soup on simmer until the timer is done or the potatoes are tender.
Look at all that steam!
- 1 lb. ground beef
- 1/4 onion (diced)
- 1-2 stalks celery (diced)
- 1 Tbsp. garlic (minced)
- 1 - 14.5 oz. can diced tomatoes
- 1/2 green bell pepper (diced)
- 1/2 red bell pepper (diced)
- 2 carrots (diced)
- 4 potatoes (cubed)
- 3 cups beef stock
- 3 Tbsp. tomato paste
- 1/2 tsp. pepper
- 1/2 tsp. salt
- 1 tsp. parsley
- Cut the vegetables and set aside.
- Add the onions and garlic to a skillet.
- Add the meat and cook until done.
- Peel and slice the potatoes.
- Add the celery, diced tomatoes, green and red bell peppers, and carrots to a large saucepan.
- Add the beef stock to the saucepan and stir.
- Add the tomato paste, salt, and pepper and stir.
- Add the potatoes, seasonings, and the ground beef mixture to the saucepan and stir.
- Cover and bring to a boil.
- Once the soup boils, lower the temperature to simmer.
- Cook for 20 minutes on simmer or until the potatoes are tender.
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