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Vegetable beef soup with hamburger is the kind of substantial, comforting meal that turns everyday ingredients into a satisfying pot of soup. Lean ground beef adds savory flavor and plenty of substance, while potatoes, carrots, celery, corn, and green beans make every bowl colorful and hearty. A tomato-rich beef broth ties everything together without requiring complicated preparation or hours of simmering.
Because this version uses ground beef instead of larger chunks of stew meat, it cooks relatively quickly and works especially well for a weeknight dinner. Most of the ingredients are pantry staples, canned goods, or freezer vegetables, too. Serve the soup straight from the pot with crusty bread, crackers, or a simple salad, and save the leftovers for an easy lunch the next day.
Why This Hamburger Vegetable Soup Works
Using hamburger is a practical shortcut for homemade vegetable beef soup. Ground beef browns quickly and distributes throughout the pot, so nearly every spoonful has beef, vegetables, and tomato broth.
Browning the beef first is important. Rather than simply cooking it in the broth, browning develops deeper savory flavor and gives you an opportunity to drain excess grease. Lean ground beef works particularly well because it keeps the finished broth rich without making it excessively oily.
The vegetables are added in stages as well. Potatoes, carrots, and celery get enough time to become tender, while frozen corn and green beans go in near the end. That prevents the frozen vegetables from becoming overly soft during the longer simmer.
If vegetable-forward soups are a regular part of your meal rotation, this easy homemade vegetable soup is another useful option when you want a hearty meal without the beef.
Ingredients for Vegetable Beef Soup with Ground Beef
The ingredient list is straightforward, but a few choices can affect the finished soup.
Ground beef: One pound of lean ground beef makes the soup substantial without overwhelming the vegetables. Brown it thoroughly, breaking larger pieces into bite-size crumbles.
Onion, carrots, and celery: This classic combination creates the aromatic foundation of the broth. Sautéing these vegetables before adding the liquid develops more flavor than simply boiling them.
Garlic: Two fresh cloves add savory depth. Add the garlic after the other aromatics have softened so it cooks briefly without burning.
Potatoes: Dice the potatoes into relatively uniform pieces so they cook at the same rate. Russet potatoes soften nicely, while Yukon Gold or red potatoes tend to hold their shape particularly well.
Diced tomatoes and tomato sauce: Undrained diced tomatoes provide texture, while tomato sauce gives the broth more body and distributes the tomato flavor throughout the soup.
Beef stock: Stock provides the main savory base. Because sodium varies considerably between brands, taste the soup before adding a significant amount of salt.
Italian seasoning: Two teaspoons provide an easy blend of herbs that works naturally with beef and tomato.
Frozen corn and green beans: Frozen vegetables make this ground beef vegetable soup convenient year-round. There is no need to thaw them before adding them to the pot.
How to Make Vegetable Beef Soup with Hamburger
Brown the ground beef
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the ground beef and cook it, breaking it apart with a wooden spoon, until thoroughly browned. Drain excess grease, then transfer the beef to a plate temporarily.
Ground beef should reach a safe internal temperature of 160°F, according to the USDA safe minimum internal temperature guidance.
Build the vegetable base
Add the onion, carrots, and celery to the same pot. If the bottom is dry, add a small amount of additional olive oil. Cook until the onion turns translucent and the vegetables begin to soften.
Add the minced garlic and cook for about one minute. Garlic can become bitter if it browns too aggressively, so keep it moving and proceed with the recipe once it smells fragrant.
Add the broth and simmer
Return the browned beef to the pot. Add the diced potatoes, undrained tomatoes, tomato sauce, beef stock, and Italian seasoning. Season lightly with salt and black pepper.
Bring everything to a boil, reduce the heat to low, cover, and simmer for about 20 minutes. The soup is ready for the next step when the potatoes and carrots are approaching fork-tender.
Finish with the frozen vegetables
Stir in the corn and green beans. Simmer for approximately 10 minutes longer, or until the vegetables are hot and the potatoes are tender.
Taste before serving. Add additional salt and black pepper only as needed, particularly if your beef stock and canned tomatoes already contain salt.
For another tomato-and-vegetable soup with plenty of satisfying ingredients, try this Olive Garden copycat minestrone soup.
Tips for the Best Homemade Vegetable Beef Soup
Keep the potato pieces close to the same size. Large, uneven chunks can leave you waiting for some potatoes to soften while smaller pieces start breaking apart.
Avoid skipping the sautéing stage. Giving the onions, celery, and carrots a head start creates a more developed broth, even though the soup itself only needs a relatively short simmer.
Season gradually. Beef stock, tomato sauce, and canned tomatoes can all contribute sodium. It is much easier to add salt at the end than to correct an overly salty pot.
Finally, maintain a gentle simmer rather than an aggressive boil. A steady simmer cooks the vegetables while helping them retain their shape.
Easy Variations
This hearty hamburger soup recipe is flexible enough to accommodate vegetables you already have. Peas can replace some of the corn, while diced zucchini can be added toward the end of cooking. Cabbage is another good addition, particularly if you want to increase the amount of vegetables.
For a thicker soup, use slightly less beef stock or let the finished pot simmer uncovered for several minutes. For a brothier result, add extra stock until you reach the consistency you prefer.
You can also swap the potatoes for cooked pasta. If doing so, cooking pasta separately is useful when you expect leftovers because pasta stored directly in soup continues absorbing broth.
For additional herb flavor, finish each bowl with chopped parsley. Grated Parmesan can also be served on the side if you enjoy a salty, savory finishing touch.
What to Serve With Hamburger Vegetable Soup
Because the soup already contains beef, potatoes, and plenty of vegetables, it can stand alone as a complete dinner. Bread makes a simple accompaniment and is especially useful for soaking up the tomato-beef broth.
Garlic bread, dinner rolls, cornbread, or a toasted baguette all work. For something fresher, pair the soup with a crisp green salad and a tangy vinaigrette.
Make Ahead, Store, and Reheat
Hamburger vegetable soup is well suited to making ahead because the flavors have time to mingle as it rests. Allow leftovers to cool promptly, transfer them to covered containers, and refrigerate them.
USDA guidance recommends using most cooked leftovers within three to four days; see its guidance for safely handling leftovers for additional storage and reheating information.
Reheat individual portions in the microwave or warm larger amounts in a saucepan over medium-low heat, stirring occasionally. If the soup thickens in the refrigerator, add a small splash of beef stock or water.
Can you freeze vegetable beef soup?
Yes. This soup can be frozen, although potatoes may become somewhat softer or grainier after freezing and thawing.
Cool the soup promptly and portion it into freezer-safe containers, leaving room for expansion. Thaw frozen soup safely in the refrigerator before reheating when practical.
Frequently Asked Questions
Can I put raw ground beef directly into vegetable soup?
It can cook in liquid, but browning it separately in the pot produces better texture and flavor and allows excess grease to be drained. For this recipe, brown the hamburger before adding the broth.
What kind of ground beef is best for hamburger vegetable soup?
Lean ground beef is a convenient choice. It provides plenty of beef flavor while limiting the amount of grease that needs to be removed after browning.
Do I need to thaw frozen corn and green beans?
No. Add both vegetables directly from the freezer during the final portion of the simmer. They only need enough time to heat through and become tender.
How can I add more flavor to vegetable beef soup?
Properly browning the beef and sautéing the aromatic vegetables make the biggest difference. You can also adjust the Italian seasoning or add fresh parsley at the end. Most importantly, taste the broth after simmering before deciding whether it needs additional salt and pepper.
Why are my potatoes still hard?
Potato pieces that are too large need longer to cook. Cut them into small, evenly sized pieces and maintain a gentle simmer until they are fork-tender. If necessary, simmer the soup a little longer before adding the frozen vegetables.
Hearty Vegetable Beef Soup with Hamburger
A hearty tomato-based vegetable soup with ground beef, potatoes, carrots, celery, corn, and green beans.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
2 tablespoons olive oil
1 lb lean ground beef
1 medium onion, diced
2 medium carrots, peeled and sliced
2 stalks celery, sliced
2 cloves garlic, minced
1 cup potatoes, diced
2 (14.5 oz) cans diced tomatoes, undrained
1 (15 oz) can tomato sauce
4 cups beef stock
2 teaspoons Italian seasoning
Salt and black pepper, to taste
1 cup frozen corn
1 cup frozen green beans
Instructions
1. Heat olive oil in a large pot. Brown ground beef, drain excess grease, and set aside.
2. Sauté onion, carrots, and celery until beginning to soften. Add garlic and cook 1 minute.
3. Return beef to the pot. Add potatoes, tomatoes, tomato sauce, stock, Italian seasoning, salt, and pepper.
4. Bring to a boil, reduce heat, cover, and simmer about 20 minutes.
5. Add corn and green beans and simmer about 10 minutes, until vegetables are tender.
6. Taste, adjust seasoning, and serve warm.
Notes
Cut potatoes evenly for consistent cooking.
Season lightly at first because beef stock and canned tomatoes may contain salt.
Refrigerate leftovers promptly in a covered container.