Hamburger Vegetable Soup Recipe

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, hamburger vegetable soup

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 426kcal

Ingredients

1 ½ pounds ground beef , (I use 85% lean)
2 cups diced yellow onion , (about 1 medium onion)
1 ½ cups chopped celery , (about 4 ribs)
1 ½ cups sliced carrots , (about 3 carrots)
1 14- ounce can diced tomatoes with juice
1 14- ounce can corn , drained (or 2 cups frozen or fresh)
1 14- ounce can green beans , drained (or 2 cups frozen or fresh)
1 cup new potatoes , cut in a large dice
2 beef bouillon cubes
1 cup red or white wine*
2 cups water
2 quarts beef broth
1 bay leaf
1 tablespoon dried marjoram
1 tablespoon garlic salt
1 teaspoon dried tarragon
2 teaspoons freshly ground black pepper
1 teaspoon kosher 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 and 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

*Wine: The wine is optional (I use it to deepen the flavor). You can substitute it with 1-2 tablespoons of red wine vinegar or balsamic vinegar to add some acidity and umami in place of the wine.

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.

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