A classic homemade hamburger soup featuring ground beef, tomato and a mix of seasonal or frozen vegetables. Enjoy year round and experiment with different veggies like parsnips, turnips or rutabaga.
In large soup pot, heat oil over medium high heat.
Sauté onions, celery and carrot until onions are clear, 2 minutes. Add garlic and cook 1 minute.
Add beef and cook until no longer pink, stirring and breaking up beef with spoon, about 4-5 minutes.
Add Italian seasoning, chili powder, black pepper and potatoes (and/or any other root vegetables), cook another 2 minutes.
Stir in tomato paste and Worcestershire sauce, cook another 2 minutes.
Add the stock, diced tomatoes, hot pepper (remove seeds for milder flavour), bay leaves and Parmesan rind. Bring to boil then reduce heat and simmer until potatoes are tender, about 10-15 minutes.
Add green beans, peas and corn (and/or any other tender veggies); cook until heated through, about 2 minutes.
Taste and adjust seasoning as needed. Remove bay leaf and hot pepper. Stir in half of the green onions and parsley.
Ladle into soup bowls and garnish with remaining fresh herbs.
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Notes
*Italian Seasoning - use 1 tsp each thyme, oregano, basilAny leftovers can be frozen for 3-6 months, although large pieces of potatoes may become a little grainy.If you use regular ground beef, you may want to drain some of the fat after browning.Slow Cooker: To make this in a slow cooker, sauté the aromatics and ground beef then transfer them and all other ingredient to slow cooker and set on high for 4 hours or low for 6 hours.