Tomato Vegetable Hamburger Soup
This TOMATO VEGETABLE HAMBURGER SOUP is simple quick soup that is loaded with vegetables, beef, tomatoes and potatoes. This comfort food can be made ahead of time, freezes well and reheats easily.
Servings: 8
Calories: 226kcal
Ingredients
- 1 lb extra lean ground beef
- 1 onion diced
- 3 cloves garlic minced
- 1 tsp salt
- 2 cups potatoes peeled and chopped
- 1 400 ml low sodium beef broth
- 1 156 ml can tomato paste
- 1 796 ml can diced tomatoes
- 1 284 ml can tomato soup
- 2 cups frozen mixed vegetables
- 1 tsp worcestershire sauce
- 1 tsp parsley
- 1 tsp basil
- 2 tsp pepper
Instructions
- In a large soup pot over medium heat, spray with non-stick cooking spray and start browning the beef. When half way cooked, add in the onion, garlic and salt. Continue to cook until the meat is no longer pink.
- Add in the potatoes, broth, tomato paste, diced tomatoes and tomato soup. Cook for 1 minute then add in the frozen vegetables, worcestershire sauce and spices.
- Stir to combine then bring the soup to a boil. Once it's boiling, reduce heat to medium low, cover with a lid and cook for 40 minutes or until the potatoes have softened.
- Serve warm and enjoy.
Notes
- - Cut your potatoes to size of when you'd like this soup to be done. Too large of pieces and it will result in longer cooking times.
- - If freezing, allow to cool after cooking and separate into freezer bags or small airtight containers.
- - Allow to defrost before reheating in the microwave or on the stovetop
Nutrition
Serving: 1g | Calories: 226kcal | Carbohydrates: 27g | Protein: 22g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 667mg | Fiber: 6g | Sugar: 9g