Quick and easy vegetable soup with hamburger, potatoes, diced tomatoes and more!
- ½ Tbsp olive oil
- 1 medium onion peeled and diced
- 2 stalks celery chopped
- 2 carrots peeled and chopped
- 3 cloves garlic minced
- 1 lb extra lean ground beef
- 1 14.5 oz can petite diced tomatoes
- 8 oz tomato sauce
- 2 tsp Worcestershire sauce
- 6 c. low-sodium beef broth
- 2 large Russet potatoes peeled and diced
- ½ c. frozen corn
- ½ c. frozen green beans
- ½ tsp Italian seasoning
- ½ tsp black pepper
- 1 tsp salt
In a large dutch oven or soup pot add olive oil, onion, celery and carrots. Sauted for 5-7 minutes, until softened.
Stir in garlic and saute for 1 minute, followed be ground beef. Cook until the beef has browned for about 5 minutes. Drain off any extra grease.
Stir in the rest of the ingredients. Increase heat and bring the soup to a boil. Reduce heat so it simmers and cook 20-25 minutes or until potatoes are tender.
Can I use ground turkey instead of beef?
Yes! Feel free to substitute ground turkey in this recipe. Whether you use ground turkey or beef you want to make sure the meat is very lean so you don't end up with a lot of fat in the broth.
Can I make it ahead?
Yes, you can make it ahead! This is a great recipe for meal prepping because it keeps well in the refrigerator for up to three days. Or, you can freeze it for up to three months! Just be sure to store the soup in an airtight container. I like to thaw it in the refrigerator and then reheat it on the stove or in the microwave when I'm ready to serve it.
Calories: 242kcal | Carbohydrates: 26g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 1121mg | Potassium: 1404mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3756IU | Vitamin C: 14mg | Calcium: 52mg | Iron: 3mg