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Hamburger Vegetable Soup
Andre Lewis

Hamburger Vegetable Soup

This is the freezer-clearing soup: beef crumbles, potatoes, green beans, corn and tomatoes in a broth that stays brothy. Ten servings from two pounds of meat is the useful math. Cut the potatoes small enough to finish before the green beans fade.
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Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 lbs 90-percent lean ground beef
  • 1 1/2 cups diced yellow onion
  • 3 cloves garlic minced
  • 2 lbs Yukon Gold potatoes cut into 1/2-inch cubes
  • 2 cups sliced carrots
  • 28 oz canned diced tomatoes
  • 8 cups low-sodium beef broth
  • 2 cups frozen cut green beans
  • 2 cups frozen corn
  • 2 tsp kosher salt
  • 1 tsp dried thyme
  • 1/2 tsp black pepper

Method
 

  1. Brown the beef and onion for 9 minutes until the beef reaches 160°F, drain, and stir in the garlic.
  2. Transfer to a 6-quart crockpot and add the potatoes, carrots, tomatoes, broth, salt, thyme and pepper.
  3. Cover and cook on low for 6 hours until the potatoes are tender.
  4. Stir in the green beans and corn and cook on high for 30 minutes.
  5. Cool leftovers in shallow containers and freeze for up to 3 months.