Description
Discover the ultimate recipe for the best hamburger soup with frozen vegetables. Learn how to create a hearty and delicious meal perfect for any occasion!
Ingredients
- – 1 pound (454 g) lean ground beef
- – 1 medium sweet onion, finely diced
- – 4 cloves garlic, minced
- – 3 cups (710 ml) beef broth (can use low or no sodium if needed)
- – 28 ounce (793 g) can petite diced tomatoes, undrained
- – 15 ounce (425 g) can tomato sauce
- – 2 medium russet potatoes, peeled and small-diced
- – 1 tablespoon (15 ml) Worcestershire sauce
- – 1 tablespoon (15 ml) apple cider vinegar
- – 1 teaspoon (5 ml) dried Italian seasoning
- – 1/2 teaspoon (3 ml) creole seasoning (or salt)
- – 1/2 teaspoon (3 ml) black pepper
- – 1 bay leaf
- – 1 pound (454 g) frozen mixed vegetables
Instructions
- In a large pot or Dutch oven on medium heat, brown the lean ground beef with the diced sweet onion, breaking the meat apart into small pieces. Cook until the beef is fully browned and the onions are soft, about 8-10 minutes, stirring periodically.
- Pour off any extra fat.
- Add minced garlic, cooking until you can smell it, about 30 seconds.
- Mix in the beef broth, undrained diced tomatoes, tomato sauce, diced potatoes, Worcestershire sauce, apple cider vinegar, dried Italian herbs, creole seasoning, black pepper, and a bay leaf.
- Combine well and allow the mixture to come to a simmer. Cover the pot and let it simmer for 15 minutes, stirring every now and then to prevent sticking.
- Add the frozen mixed vegetables and combine.
- Return the soup to a simmer and continue cooking for another 10-15 minutes until the potatoes are soft. Serve right away.
Notes
- Try using fire-roasted diced tomatoes for a boost in flavor.
- Swap frozen mixed vegetables with fresh ones for a vibrant taste.
- Add crushed red pepper flakes for a spicy kick while simmering.
