Tomato Hamburger Vegetable Soup
Tomato Hamburger Vegetable Soup is an easy tomato based soup recipe that is filled with ground beef, seasonings, and uses frozen vegetables for ease and convenience.
Servings 8 servings (1.5 cup each)
- 1 lb lean ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced or pressed
- 1 teaspoon salt
- 2 cups peeled and chopped potatoes (I always use Yukon Gold)
- 2 cans (14.5 oz each) beef broth
- 1 can (10 oz) condensed tomato soup
- 1 can (15 oz) petite diced tomaotes, undrained
- 1 bag (16 oz) frozen mixed vegetables
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- salt & pepper, to taste
In a soup pot, over medium-high heat, brown the ground beef, onion, garlic, and salt until no longer pink. Break up meat in crumbles as it cooks. Drain and return to the soup pot.
Add chopped potatoes, beef broth, tomato soup, diced tomatoes, frozen vegetables, Worcestershire sauce, and the seasonings. Stir to combine. Bring to a boil. Once boiling, cover with a lid and reduce hear to medium-low. Let simmer for at least 30 minutes for the flavors to combine and the soup to become thicker.
Leftovers can be put into freezer Ziploc bags. When needed, pull bag out of freezer and defrost in microwave. Heat on stove top or in microwave.
Be sure and cut your potatoes small so that they will cook in time. I aim to cut mine about the same size as the frozen vegetables.
I have used the low-sodium beef broth and the regular beef broth. Use what you prefer and adjust the salt content to your tastes. I usually will use one can of low-sodium and one can of regular beef broth. Remember you will need salt for the bland potatoes and vegetables.
Calories: 198kcal | Carbohydrates: 26g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 751mg | Potassium: 1102mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2051IU | Vitamin C: 26mg | Calcium: 48mg | Iron: 3mg