Hamburger Vegetable Soup recipe

There are certain dishes that just scream comfort, wrapping you in a warm hug from the inside out, and Hamburger Vegetable Soup is unequivocally one of them. I remember countless chilly evenings growing up when the aroma of simmering beef, vegetables, and savory broth would fill our entire house, signaling that dinner was going to be something truly satisfying. It was, and still is, the kind of meal that feels both nourishing and deeply gratifying. Fast forward to my own kitchen, and it’s become a staple for my family too. It’s the recipe I turn to when I need something reliably delicious, packed with goodness, and relatively easy to throw together on a busy weeknight. Seeing my kids eagerly scoop up spoonfuls brimming with colorful veggies (that they might otherwise eye suspiciously!) and tender ground beef brings me so much joy. It’s endlessly adaptable, forgiving, and the leftovers? Arguably even better the next day. This isn’t just soup; it’s a bowl full of nostalgia, warmth, and wholesome goodness that I’m thrilled to share with you.

Ingredients

The beauty of Hamburger Vegetable Soup lies in its simplicity and adaptability. The core components are straightforward: flavorful ground beef, a medley of vegetables, and a savory broth base. We start by building flavour with aromatic vegetables like onions, carrots, and celery, then layer in the richness of browned ground beef. Diced tomatoes and beef broth form the liquid foundation, while a variety of other vegetables add colour, texture, and nutrients. Potatoes provide heartiness, while classic choices like corn, peas, and green beans round out the profile. Don’t forget the seasonings – simple herbs and spices are all you need to tie everything together into a delicious, cohesive meal. The specific amounts below are a great starting point, but feel free to adjust based on your preferences and what you have on hand!

• 1 lb (450g) Lean Ground Beef (85/15 or 90/10 recommended)
• 1 tablespoon Olive Oil or Vegetable Oil (optional, if needed for lean beef)
• 1 large Yellow Onion, chopped (about 1.5 cups)
• 2 medium Carrots, peeled and diced (about 1 cup)
• 2 Celery Stalks, diced (about 1 cup)
• 3-4 cloves Garlic, minced (about 1 tablespoon)
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black Pepper (or to taste)
• 1 teaspoon Dried Italian Seasoning (or a mix of dried oregano, basil, thyme)
• 1/2 teaspoon Smoked Paprika (optional, for depth)
• 1 Bay Leaf
• 6 cups (48 oz / 1.4 liters) Beef Broth (low sodium preferred)
• 1 can (28 oz / 794g) Diced Tomatoes, undrained
• 1 can (6 oz / 170g) Tomato Paste
• 1 tablespoon Worcestershire Sauce
• 2 medium Potatoes (like Russet or Yukon Gold), peeled and diced into 1/2-inch cubes (about 2 cups)
• 1.5 cups Frozen Mixed Vegetables (such as corn, peas, green beans blend) – Alternatively, use 1.5 cups total of fresh or canned, see notes below
• Fresh Parsley, chopped (for garnish, optional)

Instructions

Making this hearty soup is a straightforward process, mostly involving simmering time after the initial prep. Follow these steps for a delicious result every time.

Step 1: Brown the Ground Beef
Place a large pot or Dutch oven over medium-high heat. Add the ground beef and break it apart with a spoon. Cook, stirring occasionally, until the beef is fully browned. If using ground beef with higher fat content (like 80/20), you’ll likely have a significant amount of rendered fat. Carefully drain off most of the excess fat, leaving about a tablespoon in the pot for flavour and for sautéing the vegetables. If using very lean beef (90/10 or leaner), you might not need to drain much fat, and you can add the optional 1 tablespoon of olive oil if the pot seems dry.

Step 2: Sauté the Aromatics
Add the chopped onion, diced carrots, and diced celery to the pot with the browned beef (and remaining fat/oil). Cook over medium heat, stirring frequently, for about 5-7 minutes, or until the vegetables begin to soften and the onion becomes translucent. Add the minced garlic, salt, pepper, dried Italian seasoning, and smoked paprika (if using). Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.

Step 3: Add Liquids and Seasonings
Pour in the beef broth, scraping the bottom of the pot with your spoon to loosen any browned bits (this is called deglazing and adds lots of flavour). Stir in the undrained diced tomatoes, tomato paste, Worcestershire sauce, and add the bay leaf. Stir everything together until the tomato paste is well incorporated into the broth.

Step 4: Add Potatoes and Simmer
Add the diced potatoes to the pot. Bring the soup mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently. Cook for about 15-20 minutes, or until the potatoes are just starting to become tender when pierced with a fork. They shouldn’t be fully cooked yet, as they will continue cooking with the other vegetables.

Step 5: Add Remaining Vegetables
Stir in the frozen mixed vegetables (or your chosen fresh/canned alternatives – see notes below). If using frozen, you don’t need to thaw them first. Increase the heat slightly if necessary to bring the soup back to a gentle simmer.

Step 6: Final Simmer and Adjust Seasoning
Cover the pot again and continue to simmer for another 10-15 minutes, or until all the vegetables (including the potatoes and the mixed vegetables) are tender to your liking. Be careful not to overcook, which can make the vegetables mushy.

Step 7: Final Touches and Serve
Once the vegetables are tender, remove the pot from the heat. Carefully remove and discard the bay leaf. Taste the soup and adjust seasonings as needed – you might want more salt, pepper, or even a pinch more Italian seasoning. Ladle the hot Hamburger Vegetable Soup into bowls. Garnish with fresh chopped parsley, if desired, for a pop of colour and freshness. Serve immediately.

Ingredient Notes:

• Fresh Vegetables: If using fresh green beans, corn off the cob, or peas instead of frozen, add them along with the potatoes in Step 4, as they may require slightly longer cooking time.
• Canned Vegetables: If using canned corn, peas, or green beans, drain them well and add them during the last 5 minutes of cooking (in Step 6) just to heat through, as they are already cooked and can become mushy if simmered too long.

Nutrition Facts

• Servings: Approximately 6-8 servings
• Calories per serving (estimated): 350-450 kcal

Disclaimer: The nutritional information provided is an estimate only, calculated using standard databases. Actual values may vary significantly based on factors such as the specific brand and fat content of the ground beef, the exact types and amounts of vegetables used, the sodium content of the broth and canned goods, and final serving size.

Preparation Time

• Active Preparation Time: Approximately 20-25 minutes (includes chopping vegetables, browning meat, sautéing)
• Cook Time (Simmering): Approximately 35-45 minutes
• Total Time: Approximately 55-70 minutes

This timeframe makes it achievable for a weeknight meal, especially if some vegetables are prepped ahead of time.

How to Serve

Hamburger Vegetable Soup is a hearty, satisfying meal on its own, but serving it with the right accompaniments can elevate the experience. Here are some delicious ways to serve it:

• Classic Comfort: Serve piping hot in deep bowls just as it is.
• Bread Companions: Absolutely essential for soaking up every last drop of the savory broth!
  • Crusty Bread: A warm baguette, sourdough slices, or a rustic country loaf are perfect.
  • Dinner Rolls: Soft, fluffy dinner rolls (store-bought or homemade) are always a hit.
  • Cornbread: Slightly sweet cornbread, especially warm with a pat of butter, offers a wonderful flavour contrast. Serve as muffins or slices.
  • Biscuits: Flaky buttermilk biscuits are another fantastic pairing.
• Crackers: Simple, yet effective.
  • Saltine Crackers: A classic soup companion.
  • Oyster Crackers: Fun little bites to float on top.
  • Butter Crackers: Like Ritz, add a buttery crunch.
• Delicious Toppings: Allow everyone to customize their bowl!
  • Shredded Cheese: Cheddar, Monterey Jack, or a Colby blend melt beautifully into the hot soup.
  • Sour Cream or Greek Yogurt: A dollop adds creaminess and a slight tang that balances the richness.
  • Fresh Herbs: Chopped fresh parsley, chives, or even a little fresh dill add brightness.
  • Hot Sauce: For those who like a kick, a few dashes of your favorite hot sauce work wonders.
  • Crispy Onions or Croutons: For added texture.
• Paired with a Side: Although it’s a complete meal, a simple side can round it out.
  • Green Salad: A simple salad with a light vinaigrette provides a fresh counterpoint.
  • Grilled Cheese: For the ultimate comfort food pairing, serve smaller bowls of soup alongside a classic grilled cheese sandwich for dipping.

Additional Tips

Make your Hamburger Vegetable Soup even better with these helpful tips:

1. Maximize Flavor with Deglazing: Don’t skip the step of scraping the bottom of the pot after adding the broth (Step 3). Those browned bits (called “fond”) stuck to the bottom after cooking the meat and vegetables are packed with concentrated flavour. Deglazing releases them into the broth, adding significant depth to your soup.
2. Vegetable Versatility is Key: This soup is incredibly forgiving and a fantastic way to use up vegetables you have on hand. Feel free to swap or add! Consider adding diced bell peppers (add with onions), mushrooms (sauté after onions), zucchini or yellow squash (add during the last 10-15 minutes), cabbage (shredded, add with potatoes), sweet potatoes (instead of or alongside regular potatoes), kale or spinach (stir in at the very end until wilted). Using a bag of frozen mixed vegetables is convenient, but customizing with fresh or other frozen options is easy.
3. Boost Umami and Depth: For an even richer flavour profile, consider these additions: A tablespoon or two of tomato paste (as included in the recipe) adds concentrated tomato flavour and body. Worcestershire sauce (also included) provides savory umami depth. You could also add a splash of red wine after sautéing the vegetables (let it cook off for a minute before adding broth), or even a teaspoon of soy sauce or tamari for another layer of savoriness. A parmesan rind tossed in while simmering (remove before serving) also adds incredible depth.
4. Freezing for Future Meals: Hamburger Vegetable Soup freezes beautifully, making it perfect for meal prep. Let the soup cool completely before transferring it to freezer-safe airtight containers or heavy-duty freezer bags. Leave about an inch of headspace for expansion. Label with the date and contents. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and then gently reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of extra broth or water if it has thickened too much. Note that potatoes can sometimes become slightly grainy upon thawing, but this is usually minor in a soup like this.
5. Control the Texture & Thickness: If you prefer a thicker soup, you have a few options. You can mash some of the potatoes against the side of the pot with a spoon before serving to release their starch. Alternatively, before adding the frozen vegetables, you can whisk together 1-2 tablespoons of cornstarch with an equal amount of cold water to make a slurry, then stir it into the simmering soup and cook for a few minutes until thickened. Another method is to add a small grain like barley (add with potatoes, may need more broth and longer cooking) or rice (add about 15-20 minutes before finishing) which will absorb liquid and thicken the soup naturally.

FAQ Section

Q1: Can I use a different type of ground meat besides beef?
A: Absolutely! This soup is very adaptable. Ground turkey or ground chicken are excellent leaner options. Keep in mind they have less fat, so you’ll definitely want to use the olive oil for sautéing the vegetables (Step 2) and the flavour might be slightly lighter. Ground pork or even mild or hot Italian sausage (removed from casings) would also be delicious, adding a different flavour profile. If using sausage, be sure to drain the fat well as it can be quite fatty.

Q2: Can I make this soup in a slow cooker or Instant Pot?
A: Yes, Hamburger Vegetable Soup adapts well to both:
* Slow Cooker: Brown the ground beef and sauté the onions, carrots, celery, and garlic on the stovetop first (you can often do this directly in the insert of some slow cooker models). Drain the fat. Transfer the beef and sautéed vegetables to the slow cooker. Add all remaining ingredients (broth, tomatoes, paste, seasonings, potatoes, Worcestershire, bay leaf). Stir well. Cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender. Stir in the frozen mixed vegetables during the last 30 minutes of cooking on high (or last hour on low). Remove bay leaf, adjust seasonings, and serve.
* Instant Pot: Use the “Sauté” function to brown the ground beef. Drain excess fat. Add the onions, carrots, and celery and sauté for 3-4 minutes until softened. Add garlic and cook for 1 minute more. Turn off “Sauté.” Stir in a splash of the beef broth and scrape the bottom of the pot well. Add the remaining broth, diced tomatoes, tomato paste, seasonings, potatoes, Worcestershire, and bay leaf. Secure the lid, set the valve to “Sealing.” Cook on high pressure (“Manual” or “Pressure Cook”) for 8-10 minutes. Allow for a 10-minute natural pressure release, then carefully perform a quick release for any remaining pressure. Remove the lid. Stir in the frozen mixed vegetables and set back to “Sauté” on low. Cook for 3-5 minutes just until vegetables are heated through. Remove bay leaf, adjust seasonings, and serve.

Q3: How long will Hamburger Vegetable Soup last in the refrigerator?
A: Properly stored in an airtight container, leftover Hamburger Vegetable Soup will typically last for 3 to 4 days in the refrigerator. Ensure it cools down partially before refrigerating, but don’t leave it at room temperature for more than two hours. Reheat gently on the stovetop or in the microwave until thoroughly heated. The flavours often meld and taste even better the next day!

Q4: My soup seems a bit thin. How can I thicken it?
A: There are several ways to thicken the soup if you prefer a heartier consistency:
* Mash Potatoes: Use the back of a spoon to mash some of the cooked potatoes against the side of the pot. Stir them back into the soup; the starch will thicken it.
* Cornstarch Slurry: Mix 1-2 tablespoons of cornstarch with 1-2 tablespoons of cold water until smooth. Stir the slurry into the simmering soup and cook for a few minutes until it thickens.
* Flour Slurry (Beurre Manié): Mash 1 tablespoon of softened butter with 1 tablespoon of all-purpose flour to form a paste. Whisk small bits of this paste into the simmering soup until it melts and thickens. Simmer for a few minutes to cook out the raw flour taste.
* Add Grains: Incorporating barley or rice during the cooking process (as mentioned in the tips) will naturally thicken the soup as they cook and absorb liquid.
* Reduce: Simply simmer the soup uncovered for a little longer (10-15 minutes) to allow some of the excess liquid to evaporate.

Q5: Is this soup gluten-free?
A: The recipe as written can easily be gluten-free, but you need to check your specific ingredients. Ensure your beef broth is certified gluten-free (many are, but some contain gluten additives). Critically, check your Worcestershire sauce – traditional Lea & Perrins contains anchovies fermented in malt vinegar (derived from barley), making it not strictly gluten-free in some regions/interpretations, though the amount is small. Many other brands are gluten-free, often using distilled vinegar. Always double-check labels on all packaged ingredients (broth, canned tomatoes, tomato paste, frozen vegetables, seasonings) if serving to someone with celiac disease or severe gluten sensitivity. If all individual components are verified gluten-free, the soup itself will be gluten-free.

Print