Vegetable Hamburger Soup Recipe

Of all the recipes in my collection, the ones that hold the most sentimental value are the ones stained with love, laughter, and the happy accidents of a busy kitchen. This Vegetable Hamburger Soup is one of those treasures. I first made it on a whim one chilly autumn afternoon, hoping to create something warm and comforting that would use up the ground beef in the fridge and the collection of vegetables in the crisper drawer. I wasn’t expecting magic, but that’s what happened. My husband, typically a man of few words about food, took one bite and declared it “the best soup I’ve ever had.” My kids, who often view vegetables with suspicion, devoured their bowls and asked for seconds, picking out the potatoes and corn with glee. Since that day, this soup has become our family’s official comfort food. It’s our go-to for chilly evenings, a nourishing fix when someone feels under the weather, and the perfect simple meal for a hectic weeknight. It’s more than just a recipe; it’s a bowl of warmth, a hug from the inside out, and a testament to how the simplest ingredients can come together to create something truly special.

Why You Will Absolutely Love This Vegetable Hamburger Soup

Before we dive into the nuts and bolts of the recipe, let’s talk about why this soup deserves a permanent spot in your meal rotation. This isn’t just another soup; it’s a versatile, flavor-packed workhorse that solves the “what’s for dinner?” dilemma in the most delicious way possible.

• Ultimate Comfort Food: There’s an undeniable, soul-soothing quality to this soup. The combination of savory ground beef, tender vegetables, and a rich, tomato-infused broth is the culinary equivalent of a warm blanket on a cold day. Each spoonful is packed with nostalgia and wholesome goodness.
• Incredibly Easy & Quick: Despite its deep, slow-simmered flavor, this soup comes together surprisingly fast. From chopping the first onion to ladling the finished product into bowls, you can have dinner on the table in about an hour, with most of that time being hands-off simmering. It’s perfect for busy weeknights.
• Budget-Friendly & Pantry-Driven: This recipe is a champion of economy. Ground beef is an affordable protein, and the soup is a fantastic way to use up whatever vegetables you have on hand—fresh, frozen, or canned. It stretches a pound of meat to feed a whole family, making it as kind to your wallet as it is to your taste buds.
• Healthy & Hearty: Loaded with a rainbow of vegetables, this soup is a powerhouse of vitamins, minerals, and fiber. The lean ground beef provides a substantial protein boost, making it a truly satisfying and balanced one-pot meal that will keep you full and nourished for hours.
• Endlessly Customizable: Think of this recipe as a template, not a strict rulebook. You can swap out vegetables, change the protein, or play with the seasonings to match your family’s preferences or what you have in your kitchen. We’ll explore plenty of variations further down!

Complete Vegetable Hamburger Soup Ingredients

This recipe relies on simple, accessible ingredients to create its signature flavor. Here are the precise amounts you’ll need for a generous batch that serves a crowd.

• For the Base:
  • Lean Ground Beef: 1.5 lbs (I recommend 90/10 or 85/15 for the best balance of flavor and less grease)
  • Olive Oil: 1 tablespoon
  • Yellow Onion: 1 large, chopped
  • Garlic: 4 cloves, minced
  • Celery: 3 stalks, chopped
  • Carrots: 3 medium, peeled and sliced into rounds or half-moons
• For the Broth & Flavor:
  • Beef Broth: 6 cups (48 oz), low-sodium
  • Canned Diced Tomatoes: 1 (28 oz) can, undrained
  • Tomato Paste: 3 tablespoons
  • Worcestershire Sauce: 2 tablespoons
• For the Vegetables & Herbs:
  • Potatoes: 1.5 lbs Yukon Gold or red potatoes, scrubbed and diced into ½-inch cubes (no need to peel)
  • Frozen Corn: 1.5 cups
  • Frozen Green Beans: 1.5 cups (cut green beans work best)
  • Dried Thyme: 1 teaspoon
  • Dried Oregano: 1 teaspoon
  • Bay Leaf: 1
  • Salt: 1.5 teaspoons (or to taste)
  • Black Pepper: 1 teaspoon, freshly ground (or to taste)
• For Garnish (Optional):
  • Fresh Parsley: 2 tablespoons, chopped

Step-by-Step Instructions

Follow these detailed instructions for a perfect pot of soup every time. The key is to build layers of flavor at each step.

Step 1: Brown the Ground Beef
Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Once the oil is shimmering, add the ground beef. Use a wooden spoon or spatula to break the meat apart as it cooks. Brown the beef until no pink remains, which should take about 7-10 minutes. This browning step is crucial as it creates the fond (the browned bits on the bottom of the pot) which adds immense depth of flavor to the soup.

Step 2: Drain and Sauté the Aromatics
Once the beef is browned, carefully drain off any excess grease, leaving about a tablespoon in the pot for flavor. Return the pot to the heat. Add the chopped yellow onion, carrots, and celery (this trio is known as a mirepoix). Sauté the vegetables for 5-7 minutes, stirring occasionally, until the onion becomes translucent and the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

Step 3: Build the Broth
Add the tomato paste to the pot. Stir it into the beef and vegetable mixture and cook for 1-2 minutes. “Toasting” the tomato paste like this deepens its flavor and removes any raw, tinny taste. Now, pour in the Worcestershire sauce to deglaze the pan, scraping up any of those flavorful browned bits from the bottom of the pot with your spoon.

Step 4: Combine and Simmer
Pour in the beef broth and the can of undrained diced tomatoes. Add the diced potatoes, dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir everything together until well combined. Bring the soup to a boil, then immediately reduce the heat to low. Cover the pot and let the soup simmer gently for 25-30 minutes, or until the potatoes and carrots are tender when pierced with a fork.

Step 5: Add Final Vegetables and Finish
Once the potatoes are tender, remove the bay leaf. Stir in the frozen corn and frozen green beans. Increase the heat slightly and continue to cook for another 5-10 minutes, or until the frozen vegetables are heated through and tender. Using frozen vegetables at the end keeps them vibrant and prevents them from becoming mushy.

Step 6: Taste and Serve
Taste the soup and adjust the seasonings as needed. It may need another pinch of salt or a few more grinds of black pepper. Ladle the hot soup into bowls, garnish with fresh parsley if desired, and serve immediately.

Nutrition Facts

Please note that these nutrition facts are an estimate and can vary based on the specific ingredients used (e.g., fat content of the beef, sodium in the broth).

• Servings: 8
• Calories per serving: Approximately 410 kcal

Preparation Time

• Prep Time: 15 minutes (for chopping vegetables)
• Cook Time: 50 minutes
• Total Time: 1 hour and 5 minutes

How to Serve This Hearty Soup

This vegetable hamburger soup is a fantastic one-pot meal, but serving it with the right accompaniments can elevate it from a simple dinner to a memorable feast.

• Breads for Dipping: A hearty soup demands a good bread for soaking up every last drop of the delicious broth.
  • Crusty Bread: A warm, crusty baguette or sourdough loaf is a classic choice.
  • Soft Dinner Rolls: Fluffy, buttery rolls are always a crowd-pleaser.
  • Homemade Cornbread: The slight sweetness of cornbread, especially a skillet-style version, beautifully complements the savory flavors of the soup.
  • Garlic Bread: A slice of cheesy, buttery garlic bread takes the comfort factor to a whole new level.
• Classic Soup Toppings: Let everyone customize their own bowl with a selection of toppings.
  • Shredded Cheese: A sprinkle of sharp cheddar or a Parmesan-Romano blend melts beautifully into the hot soup.
  • Sour Cream or Greek Yogurt: A dollop adds a cool, creamy tang that balances the richness of the broth.
  • Crackers: Saltine, oyster, or butter crackers add a satisfying crunch.
  • Fresh Herbs: Chopped fresh parsley, chives, or even a little dill can brighten up the flavors.
• Soup and Sandwich/Salad Combos: For an even more substantial meal, pair the soup with a classic partner.
  • Grilled Cheese: A gooey, classic grilled cheese sandwich is the ultimate dipping companion.
  • Simple Green Salad: A light salad with a simple vinaigrette provides a fresh, crisp contrast to the warm, hearty soup.

Additional Tips for the Best Hamburger Soup

Over the years, I’ve learned a few tricks that make this already great soup even better.

1. Don’t Skip the Browning: The most important step for developing deep, rich flavor is browning the ground beef properly. Let it get some real color in the pan. Similarly, sautéing the mirepoix (onions, carrots, celery) until softened unlocks their sweetness and builds another essential layer of flavor.
2. Cut Vegetables Uniformly: Try to chop your potatoes, carrots, and other firm vegetables into similar-sized pieces (around a ½-inch dice is ideal). This ensures they cook evenly, so you won’t have some pieces that are mushy while others are still hard.
3. The Power of the Simmer: Don’t rush the simmering process. Allowing the soup to bubble gently for at least 25-30 minutes gives the flavors time to meld and marry. The potatoes will absorb the savory broth, and the beef will become incredibly tender. A longer, slower simmer is always better.
4. Taste and Adjust at the End: Your ingredients (especially the saltiness of your broth and canned tomatoes) can vary. Always taste the soup after it has finished simmering and before you serve it. This is your chance to adjust the seasonings. Does it need more salt? A bit more pepper? Maybe a splash of Worcestershire sauce to brighten it up? This final touch makes all the difference.
5. For a Thicker Soup: If you prefer a soup that’s closer to a stew, you have a couple of easy options. You can use a potato masher to gently mash some of the potatoes directly in the pot, which will release their starches and naturally thicken the broth. Alternatively, you can create a cornstarch slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly stirring it into the simmering soup until it reaches your desired consistency.

Ingredient Spotlight & Customization

One of the best things about this soup is its flexibility. Here’s how you can swap ingredients to suit your taste or use what you have on hand.

The Protein

While “hamburger” is in the name, you can easily substitute the ground beef.

• Ground Turkey or Chicken: For a leaner option, use ground turkey or chicken. You may need to add a little extra olive oil to the pan when browning, as they have less fat.
• Ground Sausage: For a spicier, more robust flavor, try using Italian sausage (mild or hot).
• Vegetarian/Vegan: To make a vegetarian version, omit the beef and use a hearty vegetable broth. Add a can of rinsed lentils or chickpeas along with the potatoes for protein and texture.

The Vegetable Medley

This soup is a fantastic way to clean out the vegetable drawer. Feel free to add or substitute with any of these:

• Cabbage: A few cups of shredded cabbage added during the last 15 minutes of simmering will become tender and add a wonderful, slightly sweet flavor.
• Mushrooms: Sliced cremini or white mushrooms can be sautéed along with the onions and carrots for an extra layer of earthy, umami flavor.
• Peas: Stir in a cup of frozen peas along with the corn and green beans at the end.
• Bell Peppers: A diced red or green bell pepper can be added with the mirepoix for extra color and sweetness.
• Zucchini or Summer Squash: Add diced zucchini during the last 10-15 minutes of cooking.

The Broth Base

• Different Broths: While beef broth provides the classic, rich flavor, you can absolutely use chicken broth or even a robust vegetable broth.
• Add V8 Juice: For a tangy, vegetable-forward twist, replace 2-3 cups of the beef broth with V8 or other vegetable juice. It adds a wonderful complexity.

Slow Cooker and Instant Pot Instructions

This soup adapts wonderfully to other cooking methods, making it even more convenient.

Slow Cooker / Crockpot Method

1. Brown the ground beef in a skillet on the stovetop as directed in Step 1. Drain the grease.
2. Place the browned beef, onion, garlic, celery, carrots, potatoes, beef broth, diced tomatoes, tomato paste, Worcestershire sauce, and all seasonings into the slow cooker.
3. Stir to combine.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the vegetables are tender.
5. Stir in the frozen corn and green beans during the last 30 minutes of cooking.
6. Taste and adjust seasonings before serving.

Instant Pot / Pressure Cooker Method

1. Set your Instant Pot to the Sauté function on high. Add the olive oil and brown the ground beef, breaking it apart. Drain the excess grease.
2. Add the onion, carrots, and celery, and continue to sauté for 3-4 minutes until softened. Add the garlic and cook for another minute.
3. Press Cancel. Stir in the tomato paste, then add a splash of the beef broth and deglaze the pot, scraping up all the browned bits.
4. Add the remaining beef broth, diced tomatoes, potatoes, Worcestershire sauce, and seasonings. Do NOT add the frozen corn and green beans yet.
5. Secure the lid, set the steam valve to Sealing.
6. Select the Manual or Pressure Cook button and set the timer for 10 minutes at high pressure.
7. When the cooking time is complete, allow the pressure to naturally release for 10 minutes before performing a quick release to vent the remaining steam.
8. Carefully open the lid. Stir in the frozen corn and green beans. Set the Instant Pot back to the Sauté function and cook for 3-5 minutes, until the frozen vegetables are heated through.
9. Taste and adjust seasonings before serving.

Frequently Asked Questions (FAQ)

1. Can I use frozen vegetables instead of fresh?
Absolutely! This recipe is very forgiving. You can substitute frozen chopped onions, carrots, and celery for the fresh mirepoix. You can also use a bag of frozen mixed vegetables (typically containing peas, corn, carrots, and green beans) instead of adding the components separately. Just add them during the last 10-15 minutes of simmering.

2. How do I make this soup thicker or thinner?

• To Thicken: As mentioned in the tips, the easiest way is to mash some of the cooked potatoes against the side of the pot to release their starches. For a more significantly thick, stew-like consistency, a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) whisked in at the end works perfectly.
• To Thin: If the soup is thicker than you’d like, simply stir in a bit more beef broth or water until it reaches your desired consistency.

3. How do I store and reheat leftover hamburger soup?
This soup makes for fantastic leftovers!

• Storage: Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 4-5 days.
• Freezing: This soup freezes beautifully. Cool it completely, then transfer it to freezer-safe bags or containers, leaving a little room for expansion. It can be frozen for up to 3 months. Note that potatoes can sometimes change texture slightly upon thawing, but it’s generally not noticeable in this hearty soup.
• Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.

4. Is this Vegetable Hamburger Soup recipe healthy?
Yes, it can be a very healthy and balanced meal. It’s packed with nutrient-dense vegetables and provides a good amount of protein. To make it even healthier, use extra-lean ground beef (93/7) or ground turkey, use low-sodium beef broth, and load it up with even more vegetables like spinach or kale stirred in at the end.

5. What is the best way to drain the grease from the ground beef without making a mess?
There are a few easy methods. You can carefully tilt the pot and use a large spoon to scoop out the rendered fat. Alternatively, you can push the cooked beef to one side of the pot, tilt it, and use a paper towel to soak up the grease from the empty side. My favorite mess-free method is to remove the cooked beef from the pot with a slotted spoon, placing it on a plate lined with paper towels, drain the grease from the pot, and then return the beef to continue the recipe.