Hamburger Vegetable Soup

4.60 from 5 votes

Hearty, comforting Hamburger Vegetable Soup is the soup to make all fall and winter long! Savory ground beef, a medley of vibrant vegetables, and macaroni in a rich tomato-infused broth create a balanced and satisfying meal the whole family will love!

Prep Time30

Cook Time1

Total Time1 30

Course: Soups and Stews

Cuisine: American, Italian

Diet: Low Fat

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

3 tablespoons olive oil divided or as needed
1 1/2 pounds ground beef
Salt and freshly ground black pepper
1 large onion chopped
2 stalks celery chopped
2 large carrots chopped
1 large red bell pepper chopped
6 cloves garlic chopped
1 tablepoon dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 cup dry red wine
12 cups beef broth
1 can (28-ounce) tomato sauce
2 cans (14.5-ounce each) petite diced tomatoes undrained
8 ounces green beans cut into 1-inch pieces
2 cups angel hair cabbage or finely sliced cabbage
1 cup elbow macaroni uncooked
1 cup frozen peas
1/4 cup chopped fresh parsley

Instructions

Heat 1 tablespoon oil in a Dutch oven or large soup pot over medium-high heat.
Add the beef, reduce heat to medium, and cook, breaking the meat up with a wooden spoon until the beef is browned and no longer pink. Drain off any excess grease. Season the beef with a pinch or two of salt and black pepper. Transfer to a plate.
Heat the remaining olive oil over medium-high heat. Add the onion, reduce heat to medium-low, and cook for 3-4 minutes or until it softens.
Add the carrot and celery. Continue cooking for another 4-5 minutes or until soft.
Add the red bell pepper and cook, stirring often, until all the vegetables are tender, approximately 4-5 minutes.
Add the garlic and cook briefly, 10-15 seconds.
Add the beef back in, then add the basil, oregano, and thyme and stir.
Add the red wine. Bring to a boil and cook until reduced by half.
Add the beef broth, tomato sauce and diced tomatoes. Bring to a boil.
Add the green beans and cabbage. Reduce heat to medium-low and simmer for 12-15 minutes or until tender.
Add the elbow macaroni and cook 6-7 minutes or until cooked al dente.
Add the peas and parsley. Adjust seasoning with salt and black pepper to taste.
Let the soup rest for 15-20 minutes before serving.

Notes

SUBSTITUTIONS:

If you wish to cut some fat, use lean ground beef (usually labeled as 90% lean or higher), sirloin, ground turkey, or chicken.
NON-ALCOHOLIC SUBSTITUTION: Use a tablespoon or two of balsamic or red wine vinegar.
Use any small pasta shape such as elbow macaroni, mini penne or bowties, ditalini, or orzo.

TIPS:

Browning the beef separately allows you to drain the excess fat while preserving the flavor.
Different brands of tomatoes vary in acidity. Although red wine adds depth of flavor, the combination of wine and tomatoes can be tangy if your tomatoes are acidic. If it is, add a teaspoon or two of sugar.

SLOW COOKER INSTRUCTIONS:

Cook the ground beef as directed on the stovetop, then transfer it to a slow cooker.
Cook the onions, carrots, celery, and red bell pepper as directed, then transfer to a slow cooker.
Add the remaining ingredients except for the pasta. Simmer on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours.
Right before serving, cook the macaroni according to the package directions. Drain and add to the hamburger soup.

FREEZER-FRIENDLY:

Place in airtight containers and freeze for up to three months.
Thaw in the refrigerator or microwave. Reheat on the stovetop or in the microwave.

REHEATING TIP:

When reheating leftovers, do it slowly over low heat to avoid overcooking the pasta.

Nutrition