Easy Hamburger Soup Recipe: Try this hearty hamburger soup for supper tonight. It’s filled with vegetables and ground beef, and loaded with flavor.
This past week was another cloudy and cold one, so I decided to make another big pot of soup. Since the upcoming week was going to be a busy one, I wanted to make enough to have leftovers. That’s why I made sure to fill the pot full of lots of vegetables. Soup’s the perfect meal for stretching into leftovers. Just add another can of vegetables and a little extra water or broth to the pot.
However, I decided to start this one with ground beef, onions, and celery for more flavor. Then I added all sorts of other soup-worthy ingredients that I could just cover and simmer on the stove. After that, I pretty much left it simmering while I finished doing a few other things before the kids finished school. By the time we all gathered for dinner, I had a great pot of soup that I served with dill pickle spears and crackers. Here’s how I made this one.
Easy Hamburger Soup Recipe
Ingredients
1 Tablespoon Worcestershire sauce
1 pound ground beef
1 medium onion, chopped
1/2 cup celery, chopped
2 cans of beef broth
5 new potatoes, cut to bite-size pieces
2 cans of diced tomatoes, undrained
1 can Rotel tomatoes, undrained
1 (1lb.) bag of frozen mixed vegetables
1/2 teaspoon Italian seasoning
salt and pepper to taste
Directions
In a large soup kettle, brown the ground beef, onions, and celery with the Worcestershire sauce until ground beef is no longer pink. Drain.
Mix in the potatoes and 1 can of the beef broth and simmer for about 10 minutes.
Add the remaining ingredients and mix everything together. Bring to a boil, then reduce the heat to low and simmer, covered, for 20 minutes or until all the vegetables are tender. Enjoy!
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Other Recipes You May Enjoy
- 1 Tablespoon Worcestershire sauce
- 1 pound ground beef
- 1 medium onion, chopped
- 1/2 cup celery, chopped
- 2 cans of beef broth
- 5 new potatoes, cut to bite-size pieces
- 2 cans of diced tomatoes, undrained
- 1 can Rotel tomatoes, undrained
- 1 (1lb.) bag of frozen mixed vegetables
- 1/2 teaspoon Italian seasoning
- salt and pepper to taste
- In a large soup kettle, brown the ground beef, onions, and celery with the Worcestershire sauce until ground beef is no longer pink. Drain.
- Mix in the potatoes and 1 can of the beef broth and simmer for about 10 minutes.
- Add the remaining ingredients and mix everything together. Bring to a boil, then reduce the heat to low and simmer, covered, for 20 minutes or until all the vegetables are tender. Enjoy!