Hamburger and veggie soup
Ingredients
•1lb ground beef
•3-4 jumbo baking potatoes or 1 can of potatoes
•1 big container of beef broth
•1 can crushed or diced tomatoes
•1 can tomato sauce
•1 can corn
•1 can peas (optional)
•1 can carrots
•1 can kidney beans
•1 can green beans
•2 tablespoons garlic powder
•2 Tablespoons onion powder
•A few squirts worcestershire sauce
•3 cubes of beef bouillon
•Garlic salt
•Onion powder
•Pepper and salt
INSTRUCTIONS
In a skillet cook your ground beef. I like to season mine with dried minced onion, onion powder, garlic powder, salt and pepper. Drain the excess grease and set aside. I like to put mine on a few paper towels to really soak up more grease.
You can use fresh vegetables but I like to sub some for canned just because it’s easier. If you use fresh potatoes make sure to peel and dice them. Same for the carrots.
In a large crock pot begin by adding in your vegetables. Add kidney beans and corn undrained. Next drain can of carrots and potatoes and add to crock pot. Next add diced tomatoes and tomato sauce. Drain peas and green beans and add to the crock pot. Add your cooked ground beef to the crockpot. Next add 2 cups of beef broth. Add Worcestershire sauce and beef bouillon cubes. Add seasonings and mix well. add extra beef broth as needed. Some juices will cook out of the vegetables.
Cook on low in crock pot for 4-6 hours or on high for 2-4 hours. Stir occasionally during cooking process.
Serve with crackers, grilled cheese or corn bread. Enjoy!
Substitute any veggies in this soup for ones you prefer. My family does not like peas so I usually omit them.
#easysoups #delicioussoup #veggies #dinnerideas #comfortsoup
Making a hearty hamburger and vegetable soup like this has been one of my go-to comfort meals, especially when I want something both filling and easy to prepare. What I love about this recipe is its flexibility—you can easily swap or omit vegetables based on your family’s preferences or what you have on hand. For instance, while the original recipe includes peas, my family prefers to leave them out, so I often add extra green beans or corn instead. In my experience, using a combination of canned and fresh vegetables strikes a great balance between convenience and freshness. Canned beans and corn save a lot of prep time, while fresh potatoes and carrots give the soup a nice texture and homemade feel. When using fresh potatoes, peeling and dicing them into bite-sized pieces ensures they cook evenly and absorb those rich broth flavors. Another tip I picked up is to drain the cooked ground beef on paper towels thoroughly after seasoning it with garlic powder, onion powder, salt, and pepper. This helps reduce the grease and keeps the soup from being too oily. Adding a few squirts of Worcestershire sauce and including beef bouillon cubes really deepen the soup's savory notes, making it taste like it’s been simmering for hours even after just a few hours in the crock pot. I usually cook my soup on low for about 5 hours, stirring occasionally, which allows the flavors to meld beautifully. Serving it with a slice of grilled cheese or some cornbread completes the meal perfectly and adds extra comfort. Plus, doubling the recipe and freezing leftovers works great, giving you ready-made meals for busy days. Overall, this hamburger and veggie soup is a fantastic recipe for anyone looking to enjoy a nutritious, hearty, and customizable meal that’s easy to make and perfect for chilly evenings or family dinners.