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This hearty hamburger vegetable soup is my go-to comfort meal on chilly nights. Loaded with seasoned ground beef and bright vegetables, it is both filling and wholesome without being heavy. Perfect for when you want something nutritious but easy after a long day.
I started making this soup when my kids begged for something cozy yet healthy during the school week and it quickly became a weekly favorite in our house even for picky eaters
Ingredients
- Lean ground beef: brings rich flavor without too much fat Look for bright red beef with little moisture for the freshest batch
- Onion, chopped: adds balance and fragrant base Choose firm onions with shiny skin
- Garlic, minced: brings warmth and depth Pick firm tight cloves with no green sprouts
- Cauliflower florets and cauliflower rice: bulk up the soup with a mild taste Use fresh or frozen but check for off odors or browning
- Carrot, sliced: adds sweetness and color Go for small firm carrots with smooth skin
- Celery, sliced: delivers crunch and herby notes Stalks should snap easily when bent
- Canned diced tomatoes with juices: for tang and a gentle acidity Opt for high quality tomatoes with few additives
- Beef broth: makes everything savory Use low sodium if you want more control over seasoning
- Green beans: give extra texture and color Choose beans that are firm and vibrant green
- Italian seasoning: a blend for herby kick Make sure your mix smells fresh and aromatic
- Salt and pepper to taste: essential for rounding out flavors Freshly cracked pepper gives best aroma
Step-by-Step Instructions
- Brown the Beef and Aromatics:
- In a large soup pot cook the ground beef onion and garlic over medium heat Break the beef up using a wooden spoon Stir occasionally until beef is browned through and onions are golden This should take about eight to ten minutes Drain off any extra fat for a lighter soup
- Add the Vegetables and Liquids:
- Add the cauliflower florets cauliflower rice sliced carrot celery canned diced tomatoes with their juices beef broth and green beans Pour everything into the pot Stir well to combine everything evenly
- Season and Simmer:
- Add Italian seasoning salt and pepper Stir once more Taste and adjust seasoning if needed Bring the mixture to a gentle boil over medium high heat
- Simmer Until Tender:
- Once boiling lower the heat to a simmer Cover the pot and let everything cook for about fifteen minutes Stir once or twice until the vegetables are fork tender and soup smells fragrant
- Taste and Finish:
- Taste again for salt and pepper Add more if your tastebuds call for it Serve hot and enjoy with your favorite cozy sides
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I am always amazed by how the cauliflower blends seamlessly into the broth giving the soup a creamy body without any added cream My kids now cheer when they spot the bright bits of carrot and green beans floating in their bowls
Storage Tips
Pour leftovers into airtight containers once cooled This soup keeps well in the refrigerator for three to four days For longer storage I use freezer safe bags or containers and label with the date The flavors actually deepen after a day or two making reheated bowls even tastier
Ingredient Substitutions
You can swap any of the vegetables based on what you have on hand Zucchini and bell peppers are great additions If you prefer ground turkey or chicken use that in place of beef For broth chicken or vegetable both work just fine though beef keeps the flavor more classic
Serving Suggestions
Warm crusty bread or a simple green salad makes a lovely pairing Sometimes I top the soup with a spoonful of sour cream or a sprinkle of shredded cheese for extra richness Fresh parsley or dill can brighten up the finish right before serving
Cultural Context
This soup is a cozy riff on American diner style hamburger vegetable soup which has been a staple in home kitchens for generations It is the kind of economical recipe families relied on during busy weeks and colder months turning simple pantry staples into pure comfort
Recipe Questions & Answers
- → Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be substituted for fresh ones. Add them directly to the pot without thawing, adjusting cook time as needed.
- → How can I make this soup even lower in carbs?
Omit or reduce carrots and use more cauliflower or leafy greens. Always check canned tomato labels for added sugars.
- → What other proteins work with this dish?
Ground turkey or chicken can replace beef. For a vegetarian version, try lentils or textured vegetable protein.
- → How should I store leftovers?
Cool completely, then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop for best results.
- → Can I freeze this soup?
Absolutely. Portion into freezer-safe containers and freeze up to one month. Thaw overnight in the fridge before reheating.
- → Is this suitable for meal prep?
Yes, portion into individual servings for quick reheating. It stays tasty and satisfying throughout the week.