Name: Hamburger Vegetable Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb lean ground beef; 1 tablespoon olive oil (optional, if beef is very lean); 1 medium onion, diced; 3 cloves garlic, minced; 4 cups beef broth; 1 (15 oz) can diced tomatoes; 1 (15 oz) can tomato sauce; 2 cups frozen mixed vegetables; 1 cup potatoes, diced small; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; Salt and pepper, to taste; Optional: 1/2 teaspoon red pepper flakes for heat

A hearty, comforting bowl of hamburger vegetable soup brings together the richness of ground beef, the nutrition of mixed vegetables, and the warmth of a flavorful broth. This one-pot wonder is packed with pantry staples and freezer-friendly ingredients, making it a go-to dinner option that’s both satisfying and simple to prepare.

Why You’ll Love This Recipe

I love how easy this soup comes together with ingredients I usually already have in the kitchen. It’s rich and filling without being too heavy, thanks to the mix of lean ground beef and colorful vegetables. The addition of dried herbs and smoked paprika gives it that extra layer of depth, and the whole thing simmers into a cozy, homey meal that’s perfect for busy weeknights or laid-back weekends. It also freezes beautifully, so I can make a big batch and save the rest for another day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb lean ground beef

1 tablespoon olive oil (optional, if beef is very lean)

3 cloves garlic, minced

1 medium onion, diced

4 cups beef broth

1 (15 oz) can diced tomatoes

1 (15 oz) can tomato sauce

2 cups frozen mixed vegetables

1 cup potatoes, diced small

1 teaspoon dried basil

1/2 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper, to taste

Optional: 1/2 teaspoon red pepper flakes for heat

Directions

In a large soup pot or Dutch oven over medium heat, I cook the ground beef until it’s browned, draining any excess fat if needed.

I add the diced onion and garlic and let them cook for about 3–4 minutes until they’re soft and aromatic.

Next, I stir in the beef broth, diced tomatoes, tomato sauce, potatoes, and all the seasonings.

I bring the soup to a boil, then lower the heat to a simmer. Covered, it cooks for about 20 minutes with the occasional stir.

Then I add the frozen mixed vegetables and continue to simmer the soup for another 15–20 minutes until the potatoes and veggies are fork-tender.

I taste and adjust the seasoning with more salt and pepper, if necessary, and serve it hot with my favorite crusty bread or crackers.

Servings and timing

This recipe makes 6 hearty servings.

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Calories: Approximately 290 kcal per serving

Variations

I sometimes swap out the ground beef for ground turkey or chicken if I want a lighter version. For a low-carb take, I skip the potatoes and use more cauliflower or green beans. If I want a chunkier soup, I add extra veggies like zucchini or corn. Adding beans (like kidney or white beans) makes it even heartier and stretches the portions if I need to serve more people.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it on the stovetop over medium heat or microwave individual portions until hot, stirring occasionally. For longer storage, I freeze the soup in freezer-safe containers or bags for up to 3 months. I let it thaw overnight in the fridge before reheating.

Related Recipes:

Cheesy Hamburger Potato Soup

FAQs

How can I make this soup gluten-free?

I make sure the broth and canned tomato products are certified gluten-free. The rest of the ingredients are naturally gluten-free, so it’s an easy swap.

Can I make this in a slow cooker?

Yes, I brown the beef first, then transfer everything to the slow cooker. I cook it on low for 6–7 hours or on high for about 3–4 hours until everything is tender.

Can I use fresh vegetables instead of frozen?

Absolutely. I just chop them small and add them at the same time I would add the frozen veggies. I might need to simmer the soup a little longer to get everything tender.

Is this soup spicy?

Not by default, but I like to add red pepper flakes if I want a bit of heat. It’s totally optional and easy to adjust based on my preference.

What kind of potatoes work best?

I usually use Yukon Gold or russet potatoes. I dice them small so they cook quickly and evenly in the broth.

Conclusion

This hamburger vegetable soup is a staple in my cold-weather recipe rotation. It’s simple, satisfying, and endlessly customizable. Whether I’m feeding the family on a weeknight or looking to stock the freezer with hearty meals, this soup delivers every time.

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