Step 1

In a stock pot or large Dutch oven, heat one tablespoon of olive oil over medium heat. Add the chopped celery and onion. Stir occasionally for 5-6 minutes until the vegetables have softened.

Step 2

Add the ground beef, garlic, and salt and black pepper. Cook until the hamburger meat is no longer pink, 6-7 minutes. Drain off any excess fat.

Step 3

Add the broth, undrained tomatoes, tomato soup, Worcestershire sauce, Italian seasoning, and bay leaves. Simmer for 30-35 minutes to reduce the broth and concentrate the flavors.

Step 4

Add the frozen mixed vegetables and simmer for 15 more minutes or until the vegetables are tender and to your liking. Remove the bay leaves, serve, and enjoy!

Step 5

Store in an airtight container in the refrigerator for 3-4 days. Freeze hamburger vegetable soup in a freezer-safe container or in zip top freezer bags for up to 3 months. Defrost in the refrigerator or microwave.