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Hearty Hamburger Soup with Vegetables

This comforting hamburger soup is filled with ground beef, vegetables, and savory broth, making it a hearty meal perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 269
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 lb lean ground beef 85% to 90% lean preferred
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 2 carrots peeled and chopped
  • 6 cups low-sodium beef broth or vegetable broth Use vegetable broth for a lighter option
  • 2 large red or Yukon Gold potatoes, cut into small cubes Cut evenly for even cooking
  • 1.5 cups fresh green beans, trimmed and cut into 1-inch pieces Frozen green beans can be used as an alternative
  • 1 15 oz can corn, drained Frozen corn can also be used
  • 1 15 oz can fire-roasted tomatoes
  • Kosher salt and black pepper, to taste
Herbs and Seasoning
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried marjoram
  • 0.5 teaspoon dried parsley
  • 0.5 teaspoon dried thyme
  • 0.25 teaspoon dried basil

Method
 

Preparation
  1. Heat the olive oil in a Dutch oven or heavy stockpot over medium-high heat.
  2. Add the ground beef and break it up with a spoon. When it is about halfway browned, add the onion, celery, and carrots.
  3. Keep cooking until the beef is fully browned and the onion and celery are soft. Then drain any excess grease.
Cooking
  1. Lower the heat and stir in the oregano, marjoram, parsley, thyme, and basil. Cook for about 1 minute, stirring constantly.
  2. Add the broth, potatoes, and green beans. Bring the soup to a boil.
  3. Lower the heat and simmer for 15 minutes, checking that the potatoes and beans are beginning to soften.
  4. Stir in the fire-roasted tomatoes and drained corn. Simmer for about 5 minutes, or until the vegetables are tender.
  5. Season with kosher salt and black pepper to taste. Serve hot.

Notes

Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.