The Old-Fashioned Hamburger Vegetable Soup I Loved as a Kid — Even When I Swore I Hated Soup

The Old-Fashioned Hamburger Vegetable Soup I Loved as a Kid — Even When I Swore I Hated Soup

There are certain meals that immediately take you back to childhood, and this hearty Hamburger Vegetable Soup is one of them. It’s packed with tender potatoes, ground beef, tomatoes, corn, peas, green beans and carrots in a rich, savory broth.

It’s simple, inexpensive, filling, and exactly the sort of soup that tastes even better the next day.

Old-Fashioned Hamburger Vegetable Soup

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Prep time: 15 minutes
Cook time: 40–50 minutes
Servings: 8

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and cut into bite-size chunks
• 2 carrots, sliced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (15 ounces) tomato sauce
• 4 cups beef broth
• 1 cup frozen or canned corn, drained
• 1 cup green beans, cut into pieces
• 1 cup frozen peas
• 1 cup sliced mushrooms, optional
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• Salt to taste
• 1 tablespoon Worcestershire sauce
• 1 bay leaf

How to Make It

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Brown the ground beef in a large soup pot over medium heat, breaking it into small pieces as it cooks. Add the chopped onion and cook until softened. Drain excess grease if necessary, then stir in the garlic for about 30 seconds.

Add the potatoes, carrots, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, oregano, paprika, garlic powder, black pepper and bay leaf.

Bring everything to a gentle boil, then reduce the heat and cover. Simmer for about 20–25 minutes, or until the potatoes and carrots are beginning to become tender.

Stir in the corn, green beans, peas and mushrooms. Continue simmering uncovered for another 10–15 minutes, until all the vegetables are tender and the broth has developed a rich flavor.