What better than a bowl of warm soup on a chilly evening. This Tomato hamburger vegetable soup recipe is a quick one. Once you try this recipe, everyone in your family is going ask for a repeat.
It is a favourite at my place. It is such a hassle-free soup to make that you will love making it. It needs very little chopping and takes minimal efforts to make it but it is the most flavourful soup ever.
The equipment needed to make this tomato hamburger vegetable soup are also minimalistic. All you would need is:
- Soup pot
- Wooden spoon
- Chopping board
Tomato Hamburger Vegetable Soup
Time for preparation: 15 minutes
Cooking time: 30 minutes
Calories: 190 Cal
Protein: 16 grams
- Ground beef –1 lb
- Finely chopped onion – 1small
- Yellow potatoes – 2cups peeled and chopped into small pieces (1/2-inch)
- Garlic cloves – 2
- Petite chopped tomatoes – 1can of 15 oz
- Frozen mixed vegetables – 1bag of 16 oz
- Dried parsley – 1teaspoon
- Dried basil – ½teaspoon
- Salt – 1teaspoon
- Beef broth – 2cans of 14.5 oz each
- Condensed tomato soup – 1can of 10 oz
- Worcestershire sauce – 1teaspoon
- Take a soup pot and put 1lb ground beef, 2 clove garlic, 1 small finely chopped onion and 1 teaspoon salt into it. Sauté till it is a little brownish in colour. Keep stirring and breaking the meat as and when it cooks. You may want to remove the excess oil from it.
- Now add in the 2 cups chopped potatoes, 1 can chopped tomatoes (use it with the juice available in the can), 1 teaspoon Worcestershire sauce, 1 bag frozen vegetables, 1 can condensed tomato soup, 2 cans beef broth,½teaspoon dried basil, and 1 teaspoon dried parsley. Bring everything together by giving it a good mix. Worcestershire sauce and tomato soup work wonders for this tomato hamburger vegetable soup.
- Bring it to a boil and simmer the heat to medium low. Let the soup boil for around 30 minutes so that the flavours infuse really well into it. Check the seasoning before you serve.
- Serve it with mashed potatoes or bread or any of your favorite accompaniments.
Tips and Tricks:
- I have used Yukon yellow potatoes for its silky-smooth texture. Make sure you chop the potatoes small, as, the bigger pieces you keep the longer it will take to cook.
- The leftover from this soup can be stored in the freezer for later use. It stays good in the fridge for 4-5 days and for up to 3 months in the freezer.
- You are free to add in any other seasoning of your choice to suit your taste.
- Letting it boil over medium heat for 30 minutes is the most important part of this soup. Hastening on this step will hamper the flavour of the soup.
The soup is so tasty that it can be enjoyed in summer too and it also acts as a whole meal. So go ahead and give it try!