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Old Fashioned Hamburger Vegetable Soup Recipe Delight

This Old Fashioned Hamburger Vegetable Soup is a comforting mix of ground beef and vegetables, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 cups
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 pounds Lean Ground Beef Creates a rich and savory foundation.
  • 1 large Onion Diced, adds sweetness and depth.
  • 3 cloves Garlic Minced, provides aromatic kick.
  • 4 cups Beef Broth Ensures a hearty broth.
For the Vegetables
  • 3 medium Potatoes Peeled and cubed.
  • 3 large Carrots Peeled and sliced.
  • 2 stalks Celery Chopped.
  • 1 cup Green Beans Trimmed and cut into pieces.
  • 1 cup Frozen Corn Adds sweetness.
  • 1 cup Frozen Peas Adds extra nutrients.
For the Flavor Boost
  • 28 ounces Canned Diced Tomatoes With juices.
  • 15 ounces Canned Tomato Sauce Helps create a smoother base.
  • 2 tablespoons Tomato Paste Intensifies tomato flavor.
  • 1 tablespoon Worcestershire Sauce Deepens the umami taste.
  • 1 teaspoon Italian Seasoning Blends herbs for flavor.
  • 1 teaspoon Dried Parsley Adds color and freshness.
  • 1 teaspoon Paprika Provides warmth.
For Seasoning
  • 1 teaspoon Salt Balances flavors.
  • ½ teaspoon Black Pepper Adds warmth.
  • 2 tablespoons Olive Oil For sautéing.
  • 1 leaf Bay Leaf Enhances overall aroma.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Wash all fresh vegetables thoroughly under cold running water. Peel the potatoes, cutting them into evenly sized cubes.
  2. Place a large Dutch oven over medium-high heat. Add olive oil and let it heat for about 1 minute.
  3. Add lean ground beef, breaking it into small pieces. Cook for 6 to 8 minutes until fully browned, draining excess grease.
  4. Add diced onion and chopped celery to the beef in the pot. Cook for 3 to 4 minutes, then add minced garlic and sauté for an additional 30 seconds.
  5. Stir in tomato paste for about 1 minute, then pour in beef broth, and add diced tomatoes, tomato sauce, and Worcestershire sauce.
  6. Sprinkle in Italian seasoning, dried parsley, paprika, salt, black pepper, and bay leaf, stirring to combine.
  7. Add cubed potatoes, sliced carrots, and cut green beans, then bring to a gentle boil. Reduce heat to medium-low, cover, and simmer for 20 to 25 minutes.
  8. Stir occasionally and add frozen corn and peas. Simmer for another 5 to 10 minutes until all vegetables are tender.
  9. Remove the bay leaf and taste the broth. Let the soup rest for 5 minutes before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 35gProtein: 20gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 40mgIron: 3mg

Notes

Use fresh vegetables cut into uniform sizes for even cooking and texture. Allow flavors to meld before serving.

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