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Dinner for 10

Hamburger Vegetable Soup

Ground beef and mixed vegetables simmer with tomatoes, broth, wine, and herbs for a filling one-pot soup.

$2.01per serving $$
60 minstart to table
10servings

AmericanDairy-freeBudgetFamilyLunchesDinnersSummer grillingCold-weather comfortWinter

Ingredients

  • 1 1/2 lb ground beef
  • 2 cups diced yellow onion
  • 1 1/2 cups chopped celery
  • 1 1/2 cups sliced carrots
  • 1 cans (14 oz) diced tomatoes with juice
  • 1 cans (14 oz) corn
  • 1 cans (14 oz) green beans
  • 1 cup new potatoes
  • 2 beef bouillon cubes
  • 1 cup red or white wine
  • 2 cups water
  • 2 quarts beef broth
  • 1 bay leaf
  • 1 tbsp dried marjoram
  • 1 tbsp garlic salt
  • 1 tsp dried tarragon
  • 2 tsp freshly ground black pepper
  • 1 tsp kosher salt

Steps

  1. Brown the ground beef in a large soup pot over medium heat for 8 minutes, breaking it apart until it reaches 160 F.
  2. Add the onion, celery, carrots, and garlic salt, then cook for 8 minutes until the vegetables begin to soften.
  3. Stir in the tomatoes, corn, green beans, potatoes, bouillon cubes, wine, water, beef broth, bay leaf, marjoram, tarragon, pepper, and salt.
  4. Bring the soup to a boil, then cover and simmer over low heat for 40 minutes.
  5. Remove the bay leaf and check that the potatoes and carrots are tender before serving.

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