Hard Times Hamburger Vegetable Soup

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 cups frozen peas
• 1 (15-ounce) can kidney beans, drained and rinsed
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned.
2. 2 Add onion, carrots, and celery; cook for 5 minutes.
3. 3 Stir in garlic, crushed tomatoes, beef broth, thyme, and oregano. Bring to a boil.
4. 4 Reduce heat, cover, and simmer for 30 minutes.
5. 5 Add peas and kidney beans; simmer for an additional 5 minutes.
6. 6 Season with salt and pepper to taste.
7. 7 Serve hot, garnished with fresh parsley.

Equipment

• Large pot
• Wooden spoon

Variations

• Add pasta for extra heartiness or spinach for a boost of greens.

Substitutions

• Ground turkey can replace beef for a leaner option.
• Use vegetable broth for a vegetarian version.

Pairings

• Pairs well with a crisp green salad or garlic bread.

Nutrition

Tips

• For a richer flavor, sauté the vegetables before adding the beef.
• This soup tastes even better the next day as the flavors meld.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread or a side salad for a complete meal.

FAQ