Tomato, veggie and hamburger soup recipe


Come home to a big bowl of beefy soup packed full with lots of veggies.

  • Yield: 4 Servings


  • 2 tsp olive oil
  • ½ cup onion (peeled, finely diced)
  • 2 carrots (peeled, quartered, sliced)
  • 2 stalks celery (thinly sliced)
  • 1 pound 90% lean ground beef
  • 2 tsp garlic (peeled, minced)
  • Salt and pepper
  • 1 (8 ounce) can tomato sauce
  • 1 (15 ounce) can diced tomatoes
  • 6 cups beef broth
  • 1 tsp Italian seasoning
  • 1 large russet potato (peeled, diced into ½” inch cubes)
  • ½ cup frozen corn
  • ½ cup frozen or fresh green beans (diced)
  • 2 tbsp fresh parsley (chopped)
How to Make It
  1. Over moderate-high heat, heat the oil in a large pan.
  2. Add the onion along with the carrots and celery and cook for between 5-6 minutes, until softened.
  3. Add the beef to the pot and season to taste.
  4. Cook the meat, using the back of a wooden spoon to break it up until browned all over and mostly cooked through. Add the garlic and continue cooking for an additional 30 seconds. Season to taste.
  5. Next, add the tomato sauce followed by the tomatoes, broth, Italian seasoning, beef and potatoes. Bring to simmer.
  6. Continue to cook for 25-30 minutes, until the potatoes are fork tender. Taste and season.
  7. Stir in the frozen corn along with the green beans and cook for an additional 5 minutes.
  8. Garnish with parsley and serve.

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