Eat till it hurts, meal prep, recipes

Hamburger Veggie Soup

Austin went scouting in the back country this past weekend and the temps from 11,000 feet far more cold than what we felt. Add some rain to the mix and on Sunday he called saying he was cold and ready for a hot meal.

Cue the Susie Homemaker wife in me! I went to the freezer, pulled out some ground beef, bag of frozen veggies and from there decided on a hearty hamburger veggie soup with a tomato base.

The flavors of the tomatoes and beef broth always get me, it just screams FALL! This recipe is literally a throw it into the pot and cook it up kind of meal. Not a lot of prep is needed and it’s perfect for leftovers or freezing for later!

Let’s get started!


  • 1 lb lean ground beef
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups chopped Yukon Gold potatoes
  • 2 cups beef broth
  • 1 can tomato sauce
  • 1 can crushed tomatoes
  • 1 1/2 cups frozen mixed vegetables
  • Dash of 21 seasoning salute (optional, Trader Joe’s)
  • 1 teaspoon dried parsley
  • salt & pepper, to taste


  1. In a soup pot, over medium-high heat, brown the ground beef, onion, garlic, salt and pepper until no longer pink.
  2. Add chopped potatoes, beef broth, tomato sauce, crushed tomatoes, frozen vegetables, and the seasonings. Stir to combine. Let boil and cover and let simmer for at least 30 minutes until veggies are soft.
  3. Serve with some crusty butter bread for a cozy meal on a cold fall night.

Eat till it hurts friends!

2 thoughts on “Hamburger Veggie Soup”

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