Hamburger Vegetable Soup
Hamburger Vegetable Soup is the perfect comforting soup for a chilly day. This hearty hamburger soup combines ground meat with tender vegetables in a rich, flavorful savory broth that’s both satisfying and easy to make.
Looking for more ground beef soup recipes? Try our Chili Soup, Cowboy Soup, or Cheeseburger Soup.
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There’s nothing like a warm bowl of homemade soup to make everything feel better! This easy hamburger soup recipe is one of those simple, one pot meal recipes that delivers maximum comfort with minimal effort and has become a family favorite.
The beauty of this recipe is using only 1 pound of ground beef to create a complete meal to feed your entire family. Now that’s what I call frugal! It’s one of my most favorite soup recipes!
What you’ll love about this Hamburger Soup:
Recipe Ingredients:
You’ll need the following ingredients to make this hamburger vegetable soup recipe:
- Ground beef
- Onion
- Garlic
- Potato- I used a large Russet potato.
- Frozen mixed vegetables (carrots, corn, green beans, and peas)
- Diced tomatoes
- Tomato sauce
- Beef broth
- Water
- Dried oregano
- Dried basil
- Dried thyme
- Worcestershire sauce
- Bay leaf
- Salt
- Black pepper
Ingredient Notes:
- Ground Beef: I used an 80/20 blend, but use lean beef if you’re worried about excess fat.
- Frozen Mixed Vegetables: A great way to add extra nutrition while saving prep time.
- Worcestershire Sauce: The secret ingredient that adds depth of flavor to the broth.
How to make Hamburger Vegetable Soup Step-by-Step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Heat a large pot or Dutch oven over medium-high heat on the stove top. Add the lean ground beef and diced onion to the pot. Cook for 6 to 8 minutes, breaking up the beef with a spoon, until beef is browned and cooked through and onion is softened.
Step 2: Add the minced garlic to the pot and cook for another minute until fragrant.
Step 3: Pour in the beef broth, water, diced tomatoes with their juice, and tomato sauce. Add the oregano, basil, thyme, Worcestershire sauce, bay leaf, salt, and pepper.
Step 4: Bring the soup to a boil over high heat. Once boiling, reduce heat to medium-low and let simmer for 15 minutes.
Step 5: Add the diced potato and frozen mixed vegetables to the pot. Continue simmering for 10 to 15 minutes until the potatoes are tender potatoes.
Step 6: Remove the bay leaf from the soup and discard. Taste and adjust seasoning with additional salt and pepper as needed.
Step 7: Ladle the hot soup into bowls and serve immediately.
PRO TIP:
Cut the potatoes into large chunks for a heartier, more rustic texture. They’ll hold their shape better and give you satisfying bites in every spoonful. Also, you can add a couple more potatoes if you love potatoes!
Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days.
Reheating: Reheat gently on the stovetop over medium heat, adding a splash of broth or water if needed to thin.
Freezing: This soup freezes well for up to 3 months. Thaw overnight in refrigerator before reheating.
Additions and Substitutions:
ADDITIONS:
- Pasta: Add small pasta like elbow macaroni in the last 10 minutes for a heartier soup.
- Beans: Stir in a can of kidney beans or white beans for extra protein and fiber.
- Fresh Herbs: Finish with fresh parsley or chives for a pop of color and freshness.
- Vegetables: Use fresh veggies or leftover veggies you have on hand.
SUBSTITUTIONS:
- Ground Beef: Use ground chicken or ground turkey for a lighter option.
- Vegetables: Use any frozen vegetable blend you prefer.
- Potatoes: Yukon gold potatoes or red potatoes can be substituted for regular potatoes.
FAQs about this Ground Beef Vegetable Soup:
Can I make this ahead of time?
Yes! This soup actually tastes better the next day as the flavors have time to blend together. It’s a great thing about easy recipes like this, your whole family will actually want to eat leftovers!
Can I make this in a slow cooker or Instant Pot?
Yes! For a crock pot hamburger soup: brown the beef and onion first, then add everything to the slow cooker and cook on low 6-8 hours. For Instant Pot: use sauté function to brown beef, add remaining ingredients, and pressure cook on high 10 minutes with natural release.
What can I serve with this Vegetable Beef Soup Recipe
Serve this ground beef vegetable soup with crackers, crusty bread, Jiffy Cornbread, or dinner rolls for a perfect meal!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Hamburger Vegetable Soup! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Hamburger Vegetable Soup
Equipment
Ingredients
- 1 pound ground beef
- 1 cup onion diced
- 3 cloves garlic minced
- 5 cups beef broth
- 1 (14.5 ounce) can Fire roasted diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 (8-ounce) tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large potato diced
- 2 cups frozen mixed vegetables
Instructions
- Heat a large soup pot or Dutch oven over medium-high heat. Add the ground beef and diced onion to the pot. Cook for 6 to 8 minutes, breaking up the beef with a spoon, until beef is browned and cooked through and onion is softened. 1 pound ground beef,1 cup onion.
- Add the minced garlic to the pot and cook for another minute until fragrant. 3 cloves garlic.
- Pour in the beef broth, diced tomatoes with their juice, tomato sauce, and Worcestershire sauce. Add the oregano, basil, thyme, bay leaf, salt, and pepper. 5 cups beef broth, 1 (14.5 ounce) can Fire roasted diced tomatoes,1 (8-ounce) tomato sauce,1 tablespoon Worcestershire sauce,1 teaspoon dried oregano,1 teaspoon dried basil,1/2 teaspoon dried thyme,1 bay leaf,1 teaspoon salt,1/2 teaspoon black pepper.
- Bring the soup to a boil over high heat. Once boiling, reduce heat to medium-low and let simmer for 15 minutes.
- Add the diced potato and frozen mixed vegetables to the pot. Continue simmering for 10 to 15 minutes until the potatoes are tender. 1 large potato,2 cups frozen mixed vegetables.
- Remove the bay leaf from the soup and discard. Taste and adjust seasoning with additional salt and pepper as needed.
- Ladle the hot soup into bowls and serve immediately.
Notes
Nutrition
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This is one of the best hamburger vegetable soups i’ve eaten. My mother fixed a similar recipe, but with regular tomatoes. I dare say i liked your recipe better. Will definitely make again!
The best recipe
I needed a recipe to use up 4lb of ground beef and it needed it to be a quick meal as everyone was hungry. This recipe turned out perfectly and was so delicious! My family mopped up every last drop and asked for thirds! Thanks so much for sharing!
Thank you for leaving a comment Holly, it made me so happy reading it!