Hamburger Vegetable Soup
A healthy, comforting beef vegetable soup that can be easily made on weeknights! To make things even more convenient, you can either make it in the Crock Pot or the Instant Pot!
Servings servings
Equipment
- crock pot optional
Ingredients
- 1 pound ground beef extra lean, 90% or leaner. You can also substitute leftover chopped pot roast. Sauté the onions, garlic, carrots, and mushrooms, but you don't need to sauté the meat.
- 1 onion, large minced
- 4-5 cloves garlic minced
- 3-4 carrots, medium peeled and chopped
- 8 ounces mushrooms, sliced you can chop half or all of them
- 1 ½ tablespoons Italian seasoning
- Salt & pepper to taste
- 2 tablespoons Worcestershire sauce
- ½+ teaspoon Tabasco sauce
- 1 teaspoon sugar optional
- 1 28-ounce can crushed tomatoes
- 1 16-ounce can tomato sauce
- 1 cup water**
- 1-2 tablespoons red wine vinegar start with 1 and add more if your soup needs a little more kick. If you enjoy cooking with wine, you can replace the water and red wine vinegar with 1 cup of red wine. Don't use cooking wine--it's too salty.
- 4 cups beef broth 2 cans, or 1 box
- 1 pound baby potatoes cut into bite-sized pieces
- 1 12-ounce package green beans, frozen, cut
- 1 12-ounce package corn, frozen
Instructions
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. When hot, add onions, garlic, and carrots and sauté for 1-2 minutes or until the onions are fragrant and begin to soften. Add the ground beef and cook, breaking down the meat, until the meat is about halfway cooked. Add mushrooms, Italian seasoning, Worcestershire Sauce, Tabasco Sauce, and season with salt and pepper.
- When the beef is done cooking, turn heat up to medium-high and allow the juices to cook off. Add the water and vinegar (or red wine, if you prefer) and stir to combine. Add crushed tomatoes, tomato sauce, beef broth, and potatoes. Bring to a boil, then reduce heat to medium and cook for about 10 minutes. Add the corn and beans and then continue to simmer until the potatoes are fork tender. Season with salt and pepper (you may need to add quite a bit of salt if you use reduced sodium beef broth.)
- Serve with rolls or bread.
Notes
Slow Cooker Instructions
Prepare the recipe as directed through browning the meat. Transfer to a crockpot and add all remaining ingredients except beans and corn. Cook on high for 4-5 hours or low for 8-10 hours. 1-2 hours before serving, add the beans and corn and allow to cook through.Instant Pot Instructions
Using the sauté setting on your instant pot, prepare the ingredients through the sauté step. Add ALL remaining ingredients and use the manual setting to cook for 5 minutes. Season to taste.- This soup freezes beautifully and tastes even better the next day.
- Store cooled soup in an airtight container in the refrigerator and consume within 3-4 days for bet results.
- Feel free to use fresh or frozen corn or green beans, or substitute any veggies you have around that need to be used up!
- Leftover pot roast works well in place of ground beef as well.
Nutrition
Calories: 223kcal, Carbohydrates: 18g, Protein: 12g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 125mg, Potassium: 677mg, Fiber: 3g, Sugar: 4g, Vitamin A: 3845IU, Vitamin C: 16mg, Calcium: 61mg, Iron: 2mg
Calories: 223kcal
Cost: $10
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!