Hamburger vegetable soup
A fast, economical and healthful soup loaded with veggies. My family has now made this basic but comforting soup for three generations. Make a double batch and freeze the extras for future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 -8 servings 1x
Ingredients
Scale
- 1 T olive oil
- 1 onion, chopped
- 1 pound ground turkey, chicken or beef
- 1 49-ounce can of chicken stock
- 3 stalks celery, diced
- 3 carrots, peeled and chopped into 1/2” pieces
- 3 potatoes, peeled and chopped into 1/2” pieces
- 1 cup frozen peas
- 1 1/2 t dried dill
- Kosher salt and pepper to taste
- 6 T grated parmesan cheese (optional)
Instructions
- Heat a large heavy-bottomed pot, add olive oil. When oil is hot add onions and saute for about 5 minutes. Crumble in the ground meat, season with salt and pepper and cook another 5 minutes until no longer pink.
- Add stock and bring to a boil. Add celery, carrots and potatoes and return to a boil. Turn the heat down to medium-low and simmer for about 15 minutes, until the vegetables are crisp tender. Add peas and dill, taste and season with salt and pepper as needed.
- Serve in individual bowls topped with grated parmesan.