Hamburger Vegetable Soup

This Hamburger Vegetable Soup is exactly what you need when the weather turns cold. Ground beef, tender vegetables, and chunks of potato come together in a rich broth that’s seasoned just right. I love making this soup on weekends; it fills the house with the most amazing smell and gives us warm, delicious leftovers for busy weeknights.

The whole soup comes together in about 45 minutes, and you probably have most of the ingredients in your kitchen already. Add some crusty bread on the side, and you’ve got a complete meal that makes everyone happy.

This Hamburger Vegetable Soup hits the spot every time. I always serve it in big bowls with plenty of crusty bread for soaking up the broth. Everyone goes back for seconds, and honestly, it tastes even better the next day after all those flavors have had time to come together!

I usually grab a bag of frozen mixed vegetables because they make life easy and work perfectly in this soup. My go-to mix has carrots, peas, corn, and green beans, but I switch it up all the time based on what’s in the freezer. Some days I’ll throw in extra potatoes if I know everyone’s extra hungry, or load up on carrots because they’re my favorite.

The ground beef is what makes this soup so satisfying. I like using 80/20 beef because it adds more flavor to the broth, but lean beef is great too. Turkey works if you want to lighten things up, just bump up the seasonings a bit and you’re good to go.

I love making a double batch on weekends. Most of it goes in the freezer, and having containers of homemade soup ready to go has saved dinner more times than I can count. Just heat it up, grab some bread, and you’ve got a cozy meal ready in minutes.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Ground beef: I use 80/20 ground beef for the best flavor, but lean ground beef works well too. The fat adds richness to the broth, so if you use leaner meat, you might want to add a bit more seasoning.
• Mixed vegetables: A frozen mix of carrots, peas, corn, and green beans makes this soup super easy. Fresh vegetables work great too – just make sure to cut them into similar sizes so they cook evenly.
• Potatoes: Regular russet potatoes hold their shape nicely in this soup. Cut them into even 1/2-inch cubes so they cook at the same rate. You can leave the peels on if you prefer – they add extra nutrition.
• Tomato paste: This adds deep tomato flavor and helps thicken the broth. Make sure to stir it in well so it dissolves completely.
• Beef broth: This creates the base of your soup. I like using low-sodium broth so I can control the salt level. Chicken or vegetable broth works too if that’s what you have on hand.
• Herbs and seasonings: Dried basil and oregano add classic flavor. The bay leaf might seem small, but don’t skip it!
• Garlic salt: This adds both garlic flavor and saltiness. You can use regular salt and garlic powder separately if you prefer to control the amounts of each.
• Onion: Yellow or white onions work equally well here. Dice them fairly small so they blend into the soup nicely.

How To Make Hamburger Vegetable Soup

Start by heating up a large pot over medium heat. Add your ground beef and break it up with a wooden spoon as it cooks. You want it to brown nicely; this usually takes about 8-10 minutes. Once it’s done, drain off the extra fat, leaving just a little bit in the pot for flavor.

Add your diced onion to the pot with the cooked beef. Cook everything together, stirring occasionally, until the onions soften and become translucent.

Now it’s time to add the frozen vegetables and diced potatoes. Pour in your beef broth and diced tomatoes, then stir in the tomato paste until it dissolves completely into the broth. The tomato paste helps thicken everything up and adds a rich flavor to the soup.

Season your soup with basil, oregano, garlic salt, and black pepper. Drop in your bay leaf and give everything a good stir to combine all the ingredients.

Bring your soup to a gentle boil, then lower the heat, cover the pot, and let it simmer. This is where the magic happens – the potatoes will become tender, the vegetables will cook perfectly, and all the flavors will come together. Give it a stir every now and then, and let it cook for about 30-35 minutes.

Before serving, fish out the bay leaf; it’s done its job. Taste your soup and add more salt or pepper if needed.

Make Ahead, Storing and Freezing

Make Ahead: This Hamburger Vegetable Soup actually tastes better the next day after the flavors have time to develop. You can make it a day ahead and store it in the refrigerator; just reheat it gently when you’re ready to serve. 

Store: Let any leftover soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally. You can also microwave individual portions for 1-2 minutes, stirring halfway through.

Freeze: This soup freezes really well. Let it cool completely, then transfer it to freezer-safe containers, leaving a bit of space at the top since the soup will expand as it freezes. It keeps well in the freezer for up to 3 months. 

Substitutions and Variations

• Change the meat. Ground turkey or chicken work great in place of beef. Just add a bit more seasoning since these lean meats have less natural flavor.
• Swap the vegetables. Use any mix of vegetables you like – carrots, celery, cauliflower, or green beans all work beautifully. Fresh or frozen vegetables both turn out great.
• Make it richer. Add a can of kidney beans or some barley to make an even heartier soup. Just make sure to add extra broth since these ingredients soak up liquid as they cook.
• Adjust the herbs. Try Italian seasoning, thyme, or rosemary in place of the basil and oregano. Fresh herbs work too – just add them near the end of cooking.

Recipe Tips

• Choose a large, heavy-bottomed pot for this soup – it helps prevent the bottom from scorching as the soup simmers. A Dutch oven works perfectly if you have one.
• Keep your soup at a gentle simmer rather than a rolling boil. A hard boil can make the vegetables break down too much and turn mushy.
• Always taste your soup before serving – the saltiness of beef broth can vary quite a bit between brands, so you might need to adjust the seasonings.
• If you’re using fresh vegetables instead of frozen, add them based on how long they take to cook. Put carrots in early with the potatoes, but wait to add quick-cooking vegetables like peas until the last few minutes.

Can I make this in the slow cooker?

Yes! Brown the beef and onions first, then add everything to your slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Add the frozen vegetables during the last hour so they don’t get too soft.

My soup is too thick after being in the fridge – is this normal?

Yes! The potatoes continue to absorb liquid as they sit. Just add a splash of beef broth while reheating to get back to your desired consistency.

As soon as the weather cools, soup is on the menu at my house, and this hamburger vegetable soup is a favorite. My family also requests this Vegetable Barley Soup, Pot Roast Soup, and Roasted Red Pepper Soup.

This homemade Hamburger Vegetable Soup is comfort food at its best. The rich broth is packed with tender ground beef and vegetables, and those chunks of potato make it filling enough for dinner. It’s simple, satisfying, and tastes even better the next day, if you’re lucky enough to have leftovers!