Easy Hamburger Soup

If you happen to have some thawed ground beef, and want to throw a quick, pantry friendly soup together that has lots of room for flexibility, great flavor, and is stick to your ribs; this is a fantastic recipe to whip up.

You can mix and match the veggies you choose to add to this dish, you could sub pasta in place of the potatoes - or rice even (just use already cooked rice, or increase the liquid if adding uncooked rice). This has a lovely rich tomato flavored base, and just a great mix of veggies to protein. I really enjoyed this soup! It would freeze well to keep on hand as well! Make a double batch and freeze half for later!

Easy Hamburger Soup

1 pound lean ground beef
1 onion, diced small
1 green bell pepper, diced
1 Tablespoon minced garlic (jarred)
3 ½ cups beef broth
14 ounces diced tomatoes with juice
1 can condensed tomato soup
2 teaspoons Worcestershire sauce
1 teaspoon Italian seasoning
1 bay leaf
1 tsp salt, more to taste
1/2 tsp black pepper, more to taste
12-oz frozen veggies (I used a mix of peas and lima beans)
2 medium potatoes diced

  1. In a large soup pot, brown the ground beef with the onion until beef is browned and onion is tender (about 8-10 minutes). Add in garlic and stir another minute.
  2. Add in everything except the potato, and simmer about 15-20 minutes. Add in the potatoes and simmer another 20-25 minutes, until potato is tender, and soup has reduced a little until the broth is a little thicker. 
  3. Add additional broth if needed to thin, taste and adjust seasonings.
Recipe from Spend with Pennies


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