Hamburger Vegetable Soup (easy)
This cozy one-pot soup is like a hug in a bowl—hearty, beefy, and full of secretly lazy genius. With ground beef, canned tomatoes, frozen veggies, and a little help from Better Than Bouillon, it's ready in 30 minutes and tastes like you slow-cooked it all day.
EQUIPMENT (PAID LINKS)
Ingredients
- 1 pound lean ground beef 93% lean
- ½ cup chopped yellow onion
- 3 garlic cloves minced
- 1 can 28 ounces diced tomatoes with juice
- 3 cups frozen mixed vegetables corn, peas, carrots, green beans, potatoes, bell peppers
- 3 cups beef broth
- 1 can 15 ounces tomato sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon Beef Better Than Bouillon
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
Instructions
- Brown the Beef: In a large pot over medium heat, cook the ground beef with chopped onion and minced garlic for 5 to 7 minutes, until the beef is browned and no longer pink.1 pound lean ground beef, ½ cup chopped yellow onion, 3 garlic cloves
- Add All the Flavor: Stir in the diced tomatoes (with juice), frozen vegetables, beef broth, tomato sauce, Italian seasoning, Better Than Bouillon, salt, black pepper, garlic powder, onion powder, red pepper flakes, and bay leaf.1 can, 3 cups frozen mixed vegetables, 3 cups beef broth, 1 can, 2 teaspoons Italian seasoning, 1 teaspoon Beef Better Than Bouillon, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon red pepper flakes, 1 bay leaf
- Simmer the Soup: Bring the soup to a simmer. Reduce the heat to low and cook uncovered for 20 minutes, stirring occasionally.
- Finish and Serve: Remove the bay leaf. Sprinkle fresh parsley on top just before serving.2 tablespoons chopped fresh parsley