Hamburger Soup with Vegetables · Seasonal Cravings

Hamburger Soup with Vegetables is loaded with sweet potatoes, carrots, peppers, onions, celery, and fire-roasted tomatoes.  It can be ready in under 30 minutes and lasts well in the fridge for lunches during the week.  {gluten free, dairy free}

We've all made vegetable soup a million times but this Hamburger Soup with Vegetables is different. First of all, I used fire-roasted tomatoes which are loaded with extra flavor.  They char the tomatoes over an open flame before they are diced and canned. I use these all the time now, it doesn't make the soup spicy at all – just flavor.

Also since I was making this like a hamburger I added my favorite hamburger spice Montreal Steak.  This stuff is so good I always use it on steak and burgers and the family loves it.  It can be pretty salty so watch out how much salt you use with it.  

This soup is completely forgiving and you can add any leftover fresh vegetables you have like broccoli, snow peas, green beans, even cauliflower.  Or you can use all those leftover bags of frozen vegetables that are in the back of your freezer peas, corn, green beans, carrots. 

How To Freeze

• Cool the soup to room temperature then put it into a heavy-duty freezer bag and lay flat in the freezer. Be sure to put the date on the bag. Will stay good in the freezer for three months.
• If storing in the refrigerator just cool and place in a plastic container for three to four days.  Reheat by putting in a bowl and heating in one-minute increments in a bowl.

More Healthy Soup Recipes

Hamburger Soup with Vegetables

Hamburger Soup with Vegetables is loaded with sweet potatoes, carrots, peppers, onions, celery, and fire-roasted tomatoes.  It can be ready in under 30 minutes and lasts well in the fridge for lunches during the week.  {gluten free, dairy free}

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Course: Dinner

Cuisine: American

Diet: Gluten Free

Keyword: hamburger soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8

Calories: 186kcal

Ingredients

• 1 tablespoon olive oil
• 1 lb lean ground beef, I used 90% lean
• 4 cloves of garlic, diced
• 1 small onion, diced
• 1 red pepper, diced
• 2 carrots, diced
• 2 pieces of celery, diced
• 2 cups diced sweet potatoes
• 1 32 oz box of beef broth
• 1 28 oz can of fire roasted diced tomatoes, with juices
• 1 teaspoon salt
• ¼ teaspoon ground pepper
• 1 teaspoon Montreal Steak seasoning, or more!
• 1 cup frozen peas

Instructions

• In a dutch oven over medium high heat, cook the ground beef until no longer pink. Remove and set aside.

• Add 1 tablespoon of olive oil to the same pan and add garlic, onions, peppers, carrots and celery. Saute for a few minutes until onions start to become translucent.

• Add the diced sweet potatoes, beef broth, diced tomatoes, salt, pepper, steak seasoning and frozen peas. Bring to a boil, then reduce heat to simmer and cook for about 15-20 minutes.

• Taste and adjust seasoning if needed. Serve with grated parmesan if desired.

Notes

Feel free to use regular diced tomatoes if you don't have fire roasted.  

Nutrition

Calories: 186kcal | Carbohydrates: 14g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 814mg | Potassium: 531mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7505IU | Vitamin C: 23mg | Calcium: 45mg | Iron: 2mg

Adapted from Allrecipes