Easy hamburger soup made in just one pot in 30 quick minutes! It’s loaded with lean ground beef, mixed veggies, tomatoes and seasonings and is super rich and flavorful.
This recipe is similar to my favorite hearty vegetable soup, but with a few different seasonings and a deeper rich beef flavor. It’s the perfect soup recipe to warm up with on a chilly day and makes an easy 30-minute meal that your whole family will gobble up.
We make this hamburger vegetable soup at least once a month at our house. We usually always have a package of hamburger meat in the freezer, so this is one of my go-to meals when I’m running short on dinner ideas. It’s also a great way to use up any extra veggies sitting in the fridge.
It’s thick, hearty and has amazing flavor with good-for-you ingredients. It’s perfect for when you’re craving comfort food and tastes delicious served with a warm dinner roll or piece of sweet cornbread. My family always goes back for seconds whenever I make it!
How to make hamburger soup
- BROWN. Cook the hamburger meat in a large pot until it has lightly browned. Drain any extra grease, then add in the fresh chopped veggies (minus the green beans) and cook for a few more minutes. Mix in the minced garlic and cook 1 more minute until fragrant.
- SIMMER. Next pour in the broth, tomatoes, water, balsamic and seasonings. Cook the mixture until it begins to boil, then stir in the chopped green beans. Cover the pot with the lid and let the soup simmer for about 10 minutes. At this point, the potatoes should be fork tender. If they are still a little hard, keep simmering until cooked through.
- SERVE. Taste the soup and add more seasonings as needed. Then ladle into bowls and add fresh chopped parsley on top for more flavor.
Variations + cooking tips
- Beef: I like to use lean ground beef so that there’s not a ton of grease. If there’s any grease in the pan after cooking the hamburger, make sure to drain it before adding in the other ingredients. You don’t want your soup to be greasy! You can also use ground turkey instead of beef, although the beef definitely gives it a bolder flavor.
- Veggies: Feel free to use whichever vegetables you have on hand. Other veggies that taste great in this soup are corn, peas, zucchini or other types of potatoes.
- Consistency: This soup has a thick and hearty consistency. To thin it out, add in an extra can of broth.
- Heat: If you like spice, mix in a few red pepper flakes or use fire roasted tomatoes instead of plain diced tomatoes.
- Pasta: You can also add in macaroni noodles (or other types of pasta) if preferred. Cook the pasta in a separate pot and then mix into the soup right before serving.
Freezing + reheating
This soup makes a wonderful freezer meal. Simply prepare as directed, then let cool completely. Transfer into a freezer bag or container, leaving about an inch of room from the top so the soup has room to expand. Then store in the freezer for up to 2 months. To thaw, place in the fridge overnight. Then reheat in a pot on the stove until warm. You can add in a little broth or water to thin it out if needed.
More soup recipes to try:
- 1 pound lean ground hamburger
- 1/2 cup chopped onion
- 1 cup sliced carrots
- 1/2 cup chopped celery
- 2 russet or yukon potatoes , peeled and cubed
- 1/2 Tablespoon minced garlic
- 15 ounces beef broth
- 28 ounce can petite diced tomatoes
- 1/2-1 cup water (more if you prefer thinner)
- 2-3 teaspoons balsamic vinegar (or Worcestershire sauce)
- 1 teaspoon Italian seasoning (more to taste)
- 1 1/4 teaspoon kosher salt (more to taste)
- 1/4 teaspoon pepper (more to taste)
- 1 cup green beans (cut into 1" pieces, optional)
Optional: fresh parsley, for garnish
- Cook the hamburger in large skillet over medium heat. Once lightly browned, discard any extra grease. Then add in the onions, carrots, celery and potatoes to the pan and cook 2 more minute. Then add the garlic and cook an additional minute.
- Add in the broth, tomatoes, water, balsamic, Italian seasoning, salt and pepper. Bring to a boil. Then add in green beans. Cover and simmer for 10 minutes, or until potatoes are fork tender.
- Salt and pepper to taste. Ladle into bowls and serve warm.