FROM A CHEF'S KITCHEN

Hamburger Vegetable Soup

Winter Comfort Meal

Warm up with big flavor in every bowl of this Hamburger Vegetable Soup, starring savory beef, a rainbow of veggies, tender macaroni, and a rich, tomatoey broth.

 Ingredients

Ground Beef, Onion, Carrots, Celery, Olive Oil, Dry Red Wine, Peas, Garlic, Red Bell Pepper, Green Beans, Tomato Sauce, Cabbage, Basil, Petite Diced Tomatoes, Beef Broth, Elbow Macaroni, Parsley, Thyme, Salt & Pepper

Are You Ready?

Heat oil in a Dutch oven over medium-high heat, add beef, reduce to medium, cook while breaking up with a spoon until browned and no longer pink, drain excess grease, season with salt and pepper, and transfer to a plate.

Heat remaining oil over medium-high heat, add onion and reduce to medium-low, cooking 3-4 minutes until soft, then add carrot and celery cooking 4-5 more minutes until soft, next add bell pepper cooking until tender 4-5 minutes, and finally add garlic cooking briefly 10-15 seconds.

Return the beef to the pot, add the basil, oregano, and thyme, and stir to combine.

Add the red wine, bring to a boil, and cook until reduced by half.

Add the beef broth, tomato sauce, and diced tomatoes then bring to a boil.

Toss in the green beans and cabbage, dial back the heat to medium, and let the soup simmer away for 12-15 minutes until the veggies are tender.

Add the elbow macaroni and cook 6 to 7 minutes or until cooked al dente.

Stir in the peas and parsley, then spice it up with salt and pepper until the flavors are just right.

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Visit From A Chef's Kitchen

Serve up this Hamburger Vegetable Soup about 15-20 minutes after the last step for the perfect winter soup with a nice hunk of crusty bread.

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