Hamburger Soup with Vegetables

Hamburger Soup with Vegetables is loaded with sweet potatoes, carrots, peppers, onions, celery, and fire-roasted tomatoes. It can be ready in under 30 minutes and lasts well in the fridge for lunches during the week. {gluten free, dairy free}

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Course: Dinner

Cuisine: American

Diet: Gluten Free

Keyword: hamburger soup

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 186kcal

Ingredients

1 tablespoon olive oil
1 lb lean ground beef, I used 90% lean
4 cloves of garlic, diced
1 small onion, diced
1 red pepper, diced
2 carrots, diced
2 pieces of celery, diced
2 cups diced sweet potatoes
1 32 oz box of beef broth
1 28 oz can of fire roasted diced tomatoes, with juices
1 teaspoon salt
¼ teaspoon ground pepper
1 teaspoon Montreal Steak seasoning, or more!
1 cup frozen peas

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Instructions

In a dutch oven over medium-high heat cook the ground beef until no longer pink. If you use lean meat you shouldn't have much grease but if you use a different fat content you may need to drain the fat. Remove from pan and set meat aside.
Add one tablespoon of olive oil to the same pan, then add garlic, onion, peppers, carrots, and celery. Saute for a few minutes until the onions start to become translucent.
Add the beef back to the pot, then add all remaining ingredients. Turn up the heat and bring it to a boil. Reduce heat to simmer and cook uncovered for about 10-15 minutes while flavors meld. Taste and add more seasoning if needed. Montreal Steak is very salty so go easy on it.

Notes

Feel free to use regular diced tomatoes if you don't have fire roasted.

Be sure to use gluten free beef broth if needed.

Nutrition

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