Hamburger Vegetable Soup
A big nourishing pot of beef, potatoes, and garden vegetables in savory tomato broth, the soup that tastes like home.
Ingredients (serves 6)
- 1 lb ground beef
- 1 onion
- 3 carrots
- 3 celery stalks
- 2 potatoes
- 3 cloves garlic
- 1 can canned tomatoes
- 6 cups beef stock
- 1 cup frozen green beans or peas
- 1 tsp dried thyme
- 2 bay leaves
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Save this recipeInstructions
- 1
Brown the ground beef in a large pot over medium-high heat, about 6 minutes, then drain the fat.
- 2
Dice the onion, carrots, and celery, add to the pot, and cook until softening, about 5 minutes. Stir in the minced garlic for the last minute.
- 3
Add the tomatoes, beef stock, thyme, bay leaves, 1 tsp salt, and the potatoes cut into 1/2-inch cubes, and bring to a boil.
- 4
Simmer until the potatoes and carrots are fork tender, about 20 minutes.
- 5
Stir in the frozen vegetables and simmer 5 more minutes.
- 6
Discard the bay leaves, season with salt and black pepper, and serve with crusty bread.
