Hamburger Vegetable Soup

By Micki Brown

Category
Yields8 Servings
 1 lb grass-fed ground beef
 1 large onion, chopped
 2 stalk celery, diced
 2 large carrots, diced
 2 red potatoes, diced
 1 medium zucchini, diced
 2 large tomatoes, diced
 68 cups beef broth
 1 25-ounce jar tomato puree
 1 can great northern beans, drained and rinsed
 1 tbsp dried minced garlic
 1 tbsp Italian seasoning
 1 tsp dried thyme
 2 bay leaves
 1 tsp sea salt
 ½ tsp black pepper
1

Heat the oil in a large pot over medium to med-high heat

2

Add the hamburger and let it brown and crumble, stir frequently

3

While the hamburger is cooking, add to it the onion and celery

4

Allow to cook for a couple of minutes, then add the potatoes, carrots, and zucchini

5

Continue cooking for about 5 minutes, stirring often.

6

Add the broth, tomatoes, tomato puree, beans, and the spices

7

Bring to a simmer and cook for about 30 minutes or until the carrots and potatoes are tender. Ladle into soup bowls and serve.

Ingredients

 1 lb grass-fed ground beef
 1 large onion, chopped
 2 stalk celery, diced
 2 large carrots, diced
 2 red potatoes, diced
 1 medium zucchini, diced
 2 large tomatoes, diced
 68 cups beef broth
 1 25-ounce jar tomato puree
 1 can great northern beans, drained and rinsed
 1 tbsp dried minced garlic
 1 tbsp Italian seasoning
 1 tsp dried thyme
 2 bay leaves
 1 tsp sea salt
 ½ tsp black pepper

Directions

1

Heat the oil in a large pot over medium to med-high heat

2

Add the hamburger and let it brown and crumble, stir frequently

3

While the hamburger is cooking, add to it the onion and celery

4

Allow to cook for a couple of minutes, then add the potatoes, carrots, and zucchini

5

Continue cooking for about 5 minutes, stirring often.

6

Add the broth, tomatoes, tomato puree, beans, and the spices

7

Bring to a simmer and cook for about 30 minutes or until the carrots and potatoes are tender. Ladle into soup bowls and serve.

Hamburger Vegetable Soup
IngredientsDirections