Hamburger Vegetable Soup

Hamburger Vegetable Soup is a hearty and comforting one-pot dish that’s perfect for chilly evenings or when you need a wholesome meal in a hurry.

Packed with tender ground beef, vibrant vegetables, and a flavorful broth, this soup is both nutritious and satisfying. Whether you’re serving it as a weeknight dinner or a meal-prep option, it’s easy to make and loved by the whole family. Plus, it’s an excellent way to use up any leftover veggies in your fridge!

Kitchen Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon
• Cutting board
• Knife

Ingredients

• 1 lb (450g) ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups (950ml) beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup tomato sauce
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 cup green beans, trimmed and chopped
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 medium potatoes, peeled and diced
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste
• Optional: 1 tbsp olive oil (if using lean ground beef)

Directions

1. Cook the Ground Beef: In a large soup pot or Dutch oven, cook the ground beef over medium heat until browned and fully cooked. If the beef is lean, add olive oil to prevent sticking. Drain excess fat if needed.
2. Sauté Aromatics: Add the diced onion and minced garlic to the pot. Cook for 2–3 minutes until fragrant and softened.
3. Add Vegetables and Broth: Stir in the carrots, celery, green beans, corn, potatoes, beef broth, diced tomatoes, and tomato sauce. Mix well to combine.
4. Season: Add dried thyme, basil, salt, and pepper. Stir to distribute the seasonings evenly.
5. Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the vegetables are tender.
6. Taste and Adjust: Taste the soup and adjust the seasonings if needed.
7. Serve: Ladle the soup into bowls and serve hot with crusty bread or crackers.

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

Nutrition (Per Serving, Approx.)

• Calories: 250
• Protein: 16g
• Fat: 10g
• Carbohydrates: 23g
• Sodium: 650mg

Expert Tips

• Veggie Swap: Use whatever vegetables you have on hand—zucchini, bell peppers, or peas work great.
• Thicker Soup: Add a tablespoon of tomato paste or mash a few of the cooked potatoes for a thicker consistency.
• Make It Spicy: Add a pinch of red pepper flakes or diced jalapeños for a kick of heat.

FAQs

Can I use ground turkey instead of beef?
Yes, ground turkey is a great alternative for a lighter version of this soup.

Can I make this soup in a slow cooker?
Absolutely! Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

Can I freeze the leftovers?
Yes, this soup freezes beautifully. Let it cool completely, then store in an airtight container in the freezer for up to 3 months.

Storing & Reheating

• Storing: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheating: Warm the soup on the stovetop over medium heat or in the microwave until heated through.

Substitutions & Variations

• Low-Carb Option: Replace potatoes with cauliflower florets.
• Vegetarian Version: Omit the beef and use vegetable broth and additional veggies or beans.
• Herb Upgrade: Add fresh parsley or oregano for an extra burst of flavor.

Hamburger Vegetable Soup

Hamburger Vegetable Soup is a hearty and comforting one-pot dish that's perfect for chilly evenings or when you need a wholesome meal in a hurry. Packed with tender ground beef, vibrant vegetables, and a flavorful broth, this soup is both nutritious and satisfying.

Print Recipe Pin Recipe

Equipment

• - Large soup pot or Dutch oven
• - Wooden spoon
• - Cutting board
• - Knife

Ingredients

  

• - 1 lb 450g ground beef
• - 1 medium onion diced
• - 2 cloves garlic minced
• - 4 cups 950ml beef broth
• - 1 can 14.5 oz diced tomatoes, undrained
• - 1 cup tomato sauce
• - 2 medium carrots sliced
• - 2 celery stalks sliced
• - 1 cup green beans trimmed and chopped
• - 1 cup corn kernels fresh, frozen, or canned
• - 2 medium potatoes peeled and diced
• - 1 tsp dried thyme
• - 1 tsp dried basil
• - Salt and pepper to taste
• - Optional: 1 tbsp olive oil if using lean ground beef

Instructions

 

• **Cook the Ground Beef:** In a large soup pot or Dutch oven, cook the ground beef over medium heat until browned and fully cooked. If the beef is lean, add olive oil to prevent sticking. Drain excess fat if needed.
• **Sauté Aromatics:** Add the diced onion and minced garlic to the pot. Cook for 2–3 minutes until fragrant and softened.
• **Add Vegetables and Broth:** Stir in the carrots, celery, green beans, corn, potatoes, beef broth, diced tomatoes, and tomato sauce. Mix well to combine.
• **Season:** Add dried thyme, basil, salt, and pepper. Stir to distribute the seasonings evenly.
• **Simmer:** Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the vegetables are tender.
• **Taste and Adjust:** Taste the soup and adjust the seasonings if needed.
• **Serve:** Ladle the soup into bowls and serve hot with crusty bread or crackers.