Hamburger Vegetable Soup

By Micki Brown

Serves 8



1 pound 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

6-8 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


Heat the oil in a large pot over medium to med-high heat. Add the hamburger and let it brown and crumble, stir frequently. While the hamburger is cooking, add to it the onion and celery. Allow to cook for a couple of minutes, then add the potatoes, carrots, and zucchini. Continue cooking for about 5 minutes, stirring often. Add the broth, tomatoes, tomato puree, beans, and the spices. Bring to a simmer and cook for about 30 minutes or until the carrots and potatoes are tender. Ladle into soup bowls and serve.

Nutritional information per serving: Calories 287; Fat 8.8g; Carbohydrates 32.8g; Protein 19.4g; Vitamin A 76.6%; Vitamin C 43.2%; Calcium 5.7%; Iron 24.6%. Based on a 2,000 calorie diet. Nutritional information calculated via MyFitnessPal App.