This hamburger soup is vegetable heavy and makes a delicious all-in-one meal. Use all fresh vegetables or a mix of fresh, canned and frozen with whatever you have on hand.
Course Soup
Cuisine American
Keyword hamburger soup
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 10
Calories 426kcal
Ingredients
1 ½poundsground beefI use 85% lean
2cupsdiced yellow onion1 medium
1 ½cupschopped celeryabout 4 ribs
1 ½cupssliced carrotsabout 3
1 14-ouncecan diced tomatoes with juice
1 14-ouncecan corndrained (or 2 cups frozen or fresh)
1 14-ouncecan green beansdrained (or 2 cups frozen or fresh)
1cupnew potatoescut in a large dice
2beef bouillon cubes
1cupred or white wine
2cupswater
2quartsbeef broth
1tablespoondried marjoram
1tablespoongarlic salt
1teaspoondried tarragon
2teaspoonsblack pepper
1teaspoonkosher salt
Instructions
In a large dutch oven over medium high heat, brown the ground beef, stirring occasionally, until no longer pink (about 7-8 minutes).
Add the diced onion and celery and cook until tender, another 3 minutes or so.
Add the rest of the ingredients, stir. Bring to a boil, then reduce to a bubbling simmer and cook for 30-40 minutes or until the carrots are tender and the flavors have combined. Season with more salt and pepper if desired.
Notes
Slow cooker instructions: Brown your beef, onions, and celery in a skillet, then add the rest of the vegetables, herbs, wine, and broth into the slow cooker and cook for 4 hours on high or 6-8 hours on low.Pressure cooker instructions: Brown the beef, onions, and celery on the Sauté function, place the lid on the Instant Pot and set the vent to the sealed position. Use the manual setting and set a 5-minute cooking time. Allow for a natural pressure release for 10 minutes then vent for quick release.