This Hamburger Vegetable Soup is a one-pot complete meal ready in 35 minutes on the stove top. Made simple with budget-friendly ingredients including ground beef, loads of mixed veggies, chunky potatoes, and a flavorful tomato-based broth that will easily become a family favorite!
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Vegetable Beef Soup Recipe
Hamburger vegetable soup is an old-fashioned hearty soup made with juicy hamburger, chunks of tender potatoes, and loaded with veggies! I make this healthy soup with frozen vegetables for simplicity and convenience, but it’s also a great soup to make when you’re clearing out your fridge. Toss in whatever you’ve got on hand!
Soup is the best kind of comfort food, whether at the end of a chilly day or as a boost to the immune system during cold and flu season! This soup is so much better homemade than it is from a can. You’re getting all of the vitamins, minerals, and protein, without all the added sodium and preservatives. You may even want to make a double batch and freeze some for busy nights.
So good, and so nourishing with every bite!
- Lean ground beef: I use 90% or higher. Typically the more fat you have the more flavor, but it also means more excess grease. We don’t want that. Using lean or extra lean ground meat won’t diminish the flavor because of all of the aromatics and seasoning.
- Diced onion & Minced garlic: Cooked down with the meat and seasonings to give the meat some flavor before the broth gets added. I use a yellow onion but use sweet or red onion if you’d like.
- Tomato paste: Adding tomato paste to the base of the soup not only gives it a beautiful color, but it gives the broth a yummy tomato soup flavor base.
- Italian seasoning: Just a simple herbaceous seasoning to liven it up!
- Beef broth: There is no added salt in this recipe, so feel free to use a regular salted broth (not the low sodium kind) if you’d like. Of course, you can always add a bit of salt and pepper to taste, either way.
- Diced tomatoes from a can: Additional acidic tomatoes that cut through the meat and potatoes. Gives the vegetable soup some extra zip!
- Frozen mixed vegetables: I use frozen just because it’s convenient and budget-friendly! I love added an extra bag of frozen green beans or butter beans sometimes too.
- Diced potatoes: A large Russet or a couple of small ones should be enough. Peel or no peel, it’s up to you.
1. Meat: Instead of hamburger meat, you can use ground pork, ground chicken, ground turkey, or even Italian sausage, if you prefer.
2. Broth: Use water, vegetable broth, or chicken stock in place of the beef broth.
3. Potatoes: Red potatoes, russet potatoes, Yukon Gold potatoes, or even sweet potato, can also be used. Butternut squash is also an idea!
4. Seasoning: Swap the Italian seasoning for a homemade taco seasoning for a change! A version of taco soup is at the ready!
5. Add some pasta! Ditalini pasta or elbow noodles would make a great starchy addition if you don’t plan to use potatoes.
6. Give it some heat. Add some red pepper flakes or swap the canned diced tomatoes for Rotel. It comes with green chilis for a kick!
7. Add other fresh vegetables like diced zucchini, yellow squash, red bell pepper.
8. Add a dash of worcestershire sauce and a bay leaf if desired for extra flavorings.
9. Add white beans
How to make this Soup in a Crock Pot
You can easily make this soup in a slow cooker to be ready after a long, busy day. Just brown the onion and ground beef together first and drain the grease. Then add all the ingredients to the crockpot and cook on low for 8 hours or on high for 4 hours.
How to Make this Homemade Soup Recipe
Hamburger vegetable soup is simple and easy to make with so much flavor in every spoonful. So let’s get you started on a big pot, shall we?!
Step 1: Cook ground beef and onion together in a large pot or large Dutch oven. This will be over medium-high heat for about 5-7 minutes until the beef is no longer pink and the onion is soft. Use a wooden spoon to crumble it up as it cooks.
Step 2: Add the garlic, tomato paste, and Italian seasoning. Salt and pepper to taste. Stir to cook for another minute and then pour in the beef broth. Deglaze the bottom of the pan by scraping the bits with a wooden spoon.
Step 3: Next, you’ll add the diced tomatoes, frozen veggies, and potatoes. Stir to combine and bring everything to a boil. Reduce and simmer on low for 20 minutes until the potatoes are almost tender.
Serve with a side of crackers, crusty bread or homemade pretzels to soak up that delicious broth!
- The veggies do not need to be thawed before adding them in. They’ll quickly heat through as is.
- If you’re using ground beef that’s 80/20, drain the excess fat first, before continuing.
- Cut potatoes to an even size for even cooking. Dice them small enough so that they’re not too chunky and overwhelming to eat.
- Season to taste. There’s no added salt or pepper in the ingredient list, but always trust your taste buds! Do a little taste test and add a sprinkle if needed.
Keep stored in an airtight container in the fridge for up to 4 days. This is a great soup to make in big batches. Eat some, store some, freeze some. You can also some to a neighbor or friend in need as a freezer meal!
It freezes so well, so like I said, make lots! Keep it frozen for up to 3 months. Once the hamburger vegetable soup is completely cooled transfer it to a freezer bag and lay it flat for extra room, or a freezer-friendly container.
If your hamburger vegetable soup is frozen, thaw it in the fridge overnight. Then, reheat on the stovetop over medium-low heat until heated through.
Definitely! Omit the ground beef and use lentils, white beans, crumbled tofu, tempeh, mushrooms, or barley instead. Use vegetable broth or water too.
Vegetable Beef Soup
- 1 pound lean ground beef (90% or higher)
- 1 small onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- 4 cups beef broth
- 14 ounce can diced tomatoes
- 12 ounces frozen mixed vegetables
- 1 large russet potatoes diced (or 2 small)
- In a dutch oven or large soup pot, add the ground beef and onion and cook over medium-high heat for 5-7 minutes until beef is browned and crumbled and onion is soft.1 pound lean ground beef, 1 small onion
- Add garlic, tomato paste, and Italian seasoning and sprinkle with a little salt and pepper. Stir and cook for an another minute.3 cloves garlic, 2 tablespoons tomato paste, 1 teaspoon dried Italian seasoning
- Next, stir in the beef broth, scraping the bottom of the pot with a wooden spoon.4 cups beef broth
- Add in the diced tomatoes, frozen vegetables and potatoes. Stir to combine.14 ounce can diced tomatoes, 12 ounces frozen mixed vegetables, 1 large russet potatoes
- Bring to a boil then reduce to low and cook for 20 minutes until the potatoes are almost tender.
- Top with parmesan cheese if desired.