January can get down-right cold and gloomy here in Utah, so I love a warm and hearty soup to fill me up! I have actually been making this soup at the beginning of the week and then eating it for lunch all week long . . . it’s a great way to get more vegetables in your diet!
Serve with our 30 Minute Homemade Rolls and you will pretty much be a winter comfort food rockstar!
Six Sisters Stuff
Serves: 8
Hamburger Vegetable Soup
15 minPrep Time
30 minCook Time
45 minTotal Time
Ingredients
- 1 pound ground beef
- 1 onion (diced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 2 stalks celery (diced)
- 4 teaspoons minced garlic
- 1 (12 ounce) bag frozen mixed vegetables (do not thaw)
- 1 (15 ounce) can great northern beans (drained and rinsed)
- 4 russet potatoes (cut into cubes)
- 1 (32 ounce) package beef stock
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon sugar
- 1 1/2 teaspoons seasoned salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 2 bay leaves
Instructions
- In a large stock pot, brown hamburger and onion until beef is no longer pink. Drain grease.
- Add in bell peppers, celery, and garlic. Saute for 2-3 minutes or until peppers start to become tender.
- Add in frozen vegetables, beans, potatoes, beef stock, Worcestershire sauce, sugar, seasoned salt, pepper, Italian seasoning, red pepper flakes, and bay leaves.
- Bring to a boil, then lower heat and let simmer uncovered for 20 minutes.
- Remove bay leaves and serve.
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Six Sisters Stuff
Recipe inspired by Melissa’s Southern Kitchen
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