Hamburger Vegetable Soup

By Todd      

November 28, 2015

Credit for this recipe goes to Carol Steinhoff. I have embellished and added a few things to this dish. During the cold season, this is one of our favorites! Cooking the veggies in with the beef adds a greater depth of flavor. The addition of fire roasted tomatoes adds more flavor. The recipe below makes a hearty soup, and feel free to cut back on the ingredients to make it more broth based.

  • Yields: 8 Generous servings


1 lb hamburger, browned

1 bay leaf

6 cups water

3 tbsp beef bouillon

3 large carrots, cut into coins

2 medium onions, chopped

2 celery stalks, chopped

2 cups fire roasted tomatoes

1 can whole kernel yellow corn or 1 cup fresh or frozen

3 cups potato, cubed

2 cups fresh or frozen green beans

1/4 cup barley



1Before browning the hamburger, prepare the carrots, onion, celery and potatoes.

2Start browning the hamburger and lightly season with salt and pepper. Add the chopped onions right away.

3Midway through the browning process, add the carrots, celery, potatoes and bay leaf.

4Lightly simmer browned hamburger and vegetables for 15 minutes.

Cooking the Soup

1Add 6 cups of water, beef bouillon, fire roasted tomatoes, corn and barley.

2Increase heat to med-high and bring soup to boil.

3Turn heat down and simmer for at least 1 hour before serving.

This dish goes well with crusty Artisan bread smothered in real butter of course!


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