Re: Soup
I'm not a fan of hamburger in soup, but so be it. Still wish you luck.
Good tip on putting different veggies in at different times. I'd put the peppers in not too long before you're done, to keep some crispiness and freshness in the flavor.
I think I would go for at least one more texture. The squash and carrots will both be some variation of soft and maybe even mushy depending on how you cook them. I think a starchy vegetable like potatoes would be good, or spaetzle, or something mealy like beans of some sort -- or both!
P.S. if you like soups with red meat in them, consider throwing in even just a tiny bit of sausage, in slices or very finely chopped. It adds a lot of flavor even in small amounts.
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