Easy Hamburger Vegetable Soup

Sharing is caring!

The weather has finally changed. The mornings are cool, almost cold and the days are pleasant and breezy. I spent most of the day outside with the kids yesterday and didn’t feel hot. Not even once. Ahhhhh….

Of course this is just a teaser. Temperatures will shoot back up to the 90’s before you know it, but autumn is just around the corner. I need to start dusting off the sweaters and light jackets. I’m so excited. Nothing hides fat rolls better than a good sweater.

So, last night, in celebration of the Autumn teaser, I made soup.  I psyched the kids up for it. Got them all excited. You see, last year we didn’t eat much soup. A 2 year old’s spoon control leaves something to be desired and we had just gotten rid of the high chairs. We weren’t going to push our luck. But this year! This year we will eat soup! We will eat soup until we can eat no more!

So get your soup pot out and get ready for lots more soup posts in the future.

This is a simple, quick, easy and delicious hamburger and veggie soup. It takes no time to put together. When you brown the meat, try to keep the meat in chunks so it’s more like meatballs.

.
 
Easy Hamburger Vegetable Soup
Better Homes and Gardens
 
1 pound ground beef or pork
1/2 cup chopped onion
1/2 cup chopped bell pepper
4 cups beef broth
1 cup frozen kernel corn
1 can diced tomatoes
1/2 package of frozen lima beans
1/2 cup chopped potato
1 medium chopped carrot
1 t. dried basil or 1 T fresh
1 t. Worcestershire
1 bay leaf
salt and pepper
 
Brown beef, onion and pepper in large pot. Drain fat.
Return meat to pot and add in the rest of the ingredients.
Bring to a boil, reduce, cover and simmer for 15-20 minutes or until veggies are tender. Discard bay leaf. Serve and enjoy!
Easy Hamburger Soup

Easy Hamburger Vegetable Soup

Author: jodiemo

Ingredients

  • 1 pound ground beef or pork
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 4 cups beef broth
  • 1 cup frozen kernel corn
  • 1 can diced tomatoes
  • 1/2 package of frozen lima beans
  • 1/2 cup chopped potato
  • 1 medium chopped carrot
  • 1 t. dried basil or 1 T fresh
  • 1 t. Worcestershire
  • 1 bay leaf
  • salt and pepper

Instructions

  • Brown beef, onion and pepper in large pot. Drain fat.
    Return meat to pot and add in the rest of the ingredients.
    Bring to a boil, reduce, cover and simmer for 15-20 minutes or until veggies are tender. Discard bay leaf. Serve and enjoy!
Tried this recipe?Mention @TwoLuckySpoons or tag #twoluckyspoons!

jodiemo

Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

This Post Has 10 Comments
  1. Soup looks delish! Picture is beautiful…makes me want to take a big bite right off the screen. We made chili yesterday…I love fall!

  2. Congrats to Brandy!

    I adore how simple this soup is, and it looks delicious to boot. Still a *little* too hot for soup here, though! 🙂

  3. looks so good, can't wait for nights to get cooler for soups like this – you cook soup like I do – quick & easy … and good!

  4. The soup sounds delicious… I'm actually making soup tonight, too (but I make it all year round so that's nothing new lol)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.