Hamburger Vegetable Soup
This Hamburger Vegetable Soup is made with ground beef, tender vegetables, and chunks of potato in a rich broth that's seasoned just right.
Servings: 8
Calories: 203kcal
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 1 12-ounce bag frozen mixed vegetables
- 2 large potatoes, peeled and diced into 1/2-inch cubes
- 1 14.5-ounce can diced tomatoes, undrained
- 5 cups beef broth
- 1 6-ounce can tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 1 bay leaf
Instructions
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add onion and garlic to the pot. Cook for 3-4 minutes until the onion is translucent.
- Stir in frozen mixed vegetables, potatoes, diced tomatoes, 5 cups of beef broth, and tomato paste.
- Add basil, oregano, salt, pepper, and bay leaf.
- Bring the soup to a boil, then reduce the heat, cover, and simmer for 35-40 minutes, or until potatoes and vegetables are tender. Stir occasionally
- Remove bay leaf before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To make in the slow cooker brown the beef and onions first, then add everything to the slow cooker and cook on low for 6-7 hours.
Nutrition
Calories: 203kcal | Carbohydrates: 11g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 892mg | Potassium: 488mg | Fiber: 2g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 12mg | Calcium: 37mg | Iron: 2mg