Hamburger Vegetable Soup
Hamburger Vegetable Soup is a hearty, comforting soup made with pantry staples, frozen veggies and ground beef- ready in less than an hour!
A FILLING EASY SOUP RECIPE
This Hamburger Vegetable Soup is definitely a favorite for us. I love it for many, many reasons. It’s truly so easy to make. It can be made any time of the year. Leftovers are incredible. It freezes well to have on hand for later when you don’t feel like cooking- just thaw and reheat it! Plus, it’s a great soup for way to feeding many people while stretching a pound of ground beef, which is especially helpful nowadays.
FREQUENTLY ASKED QUESTIONS:
I added the vinegar because I just love it in vegetable or bean soups, it just gives an extra little pop of flavor without tasting any vinegar flavor.
If you don’t want it so tomato-y you can just add 2 cups extra beef broth in place of the tomato sauce but I would recommend low sodium if you’re adding more so it doesn’t get too salty.
You can add any leftover meat or add other veggies you enjoy. You can change up the veggies too. This is a great way to stretch this soup even further.
Serve this with your favorite salad for the perfect soup and salad combo meal. Don’t forget the Breadsticks or Garlic Bread.
Keep leftovers in an airtight container in the fridge for up to 4 days. You can freeze leftovers for up to 3 months in a freezer safe container or bag.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- lean ground beef– I used 80/20 lean ground beef but you can use ground beef, turkey or even venison.
- sweet onion
- cloves garlic – I will always prefer fresh, the flavor just can’t be beat and you get a stronger garlic taste. However, you can use the jarred stuff if you prefer it.
- beef broth – if you’re concerned at all about sodium levels, this is a good one to substitute with low or no sodium (unsalted).
- petite diced tomatoes – if you want a small kick of heat, try using Rotel (diced tomatoes with green chiles).
- tomato sauce – this is another ingredient that you can purchase unsalted. A lot of people also like to use V8 juice as well so you could certainly substitute the tomato sauce with that. I would use about 2 cups.
- medium russet potatoes
- Worcestershire sauce
- red wine vinegar – I know this sounds strange but this bit of acid really adds to the overall flavor without it tasting vinegar-y.
- dried Italian seasoning
- creole seasoning – you can use salt if you don’t want to use this.
- bay leaf – I know some people say that they don’t think bay leaf adds anything to soups and stews but I’ve made this with and without it and I will tell you, that while it is not a strong flavor, it does make a difference in the depth of flavor. But if you don’t have this on hand, just leave it out.
- frozen mixed vegetables – I prefer frozen vegetables. They are picked at the peak of freshness then frozen so they still retain all those valuable nutrients.
HOW TO MAKE HAMBURGER VEGETABLE SOUP
In a large stock pot or Dutch oven over medium heat, cook the ground beef with the onion, breaking up the beef into crumbles. Cook until there is no pink left and the onions have softened, stirring occasionally, 8-10 minutes. Drain any excess grease. Stir in the garlic until fragrant, 30 seconds. Add the beef broth, diced tomatoes, tomato sauce, potatoes, Worcestershire sauce, red wine vinegar, Italian seasoning, creole seasoning, pepper, and bay leaf.
Stir to combine, and bring to a simmer. Cover and simmer for 15 minutes, stir occasionally so nothing sticks to the bottom. Stir in the frozen veggies. Bring back to a simmer and simmer for an additional 10-15 minutes until the potatoes are tender.
Serve immediately.
CRAVING MORE RECIPES?
Hamburger Vegetable Soup
Ingredients
- 1 pound lean ground beef
- 1 medium sweet onion, finely diced
- 4 cloves garlic, minced
- 3 cups beef broth (can use low or no sodium if needed)
- 28 ounce can petite diced tomatoes, undrained
- 15 ounce can tomato sauce
- 2 medium russet potatoes, peeled and small-diced
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon red wine vinegar
- 1 teaspoon dried Italian seasoning
- ½ teaspoon creole seasoning (or salt)
- ½ teaspoon black pepper
- 1 bay leaf
- 1 pound frozen mixed vegetables
Instructions
- In a large stock pot or Dutch oven over medium heat, cook 1 pound lean ground beef with 1 medium sweet onion, finely diced, breaking up the beef into crumbles. Cook until there is no pink left and the onions have softened, stirring occasionally, 8-10 minutes.
- Drain any excess grease.
- Stir in 4 cloves garlic, minced until fragrant, 30 seconds.
- Add 3 cups beef broth, 28 ounce can petite diced tomatoes, undrained, 15 ounce can tomato sauce, 2 medium russet potatoes, peeled and small-diced, 1 Tablespoon Worcestershire sauce, 1 Tablespoon red wine vinegar, 1 teaspoon dried Italian seasoning, 1/2 teaspoon creole seasoning, 1/2 teaspoon black pepper and 1 bay leaf.
- Stir to combine, and bring to a simmer. Cover and simmer for 15 minutes, stir occasionally so nothing sticks to the bottom.
- Stir in 1 pound frozen mixed vegetables.
- Bring back to a simmer and simmer for an additional 10-15 minutes until the potatoes are tender. Serve immediately.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Can I make this in a crockpot?
This is one of those recipes that is much easier to make on the stovetop but you could make in the crock pot
great recipe, I made sma 3 gallon pot of this and adjusted ingredients it was GRRRRRRREAT!
This was fantastic and just what I was looking for. Made it exactly to the recipe with no changes. Perfect
Delicious, hearty, comfort soup!
Loved the seasonings. You can change up your veggies to whatever you like. This is a keeper for us.❤️
I am looking forward to making this soup soon! It sounds so simple, easy and delicious!
I just wonder what is the serving size per person. It mentions that the recipe yield is 8 servings. Is that 8 cups? Thank you!
Hey Billy, I’ll be honest, I am not really sure. It’s a program that is automatically done when I enter the ingredients into the recipe card. I have a disclosure on the bottom of the recipe card for that exact reason. It is all strictly estimates because the numbers can change based on the exact brand that you use for certain items. I always recommend that if you need nutritional information for diet or health reasons, enter all the exact ingredients you will be using into your own trusted online (or app) nutritional calculator and then you can get more accurate numbers as well as adjust for exact amounts you will be consuming.
Makes about 1 gallon, so 8 – 2 cup servings, about 16 oz. apiece.
Absolutely delicious! Enjoyed by all
One of my granddaughter‘s favorite soups!
This is such a delicious soup
Recipe sounds healthy and good. Is there something I can sub in for the red wine vinegar? My wife has a problem with the tannin’s in red wine. Thanks, Greg.
Hi Greg! No problem! You can use a seasoned rice wine vinegar or just leave it out 🙂
you can use lemon juice
We used extra lean ground beef. It was flavorful and easy to make and served with garlic bread. Thank you so much, Brandie.
Love hearing that!! Thanks so much Annie!
Very delicious. Can’t wait to have again now cooler weather is here.
Love hearing that Bill! Thanks so very much!!
This Hamburger Vegetable Soup recipe looks absolutely delicious!