Ground beef vegetable soup is a flavorful, family-friendly, and economical meal that’s simple to prepare. This hearty soup is full of potatoes, lean ground beef, carrots, green beans, peas, and tomatoes. It reheats and freezes well, making it ideal for meal prep or busy weeknights.
Hamburger soup is one of those comforting recipes that works year-round. In summer and fall it’s a great way to use fresh garden vegetables, but it also comes together easily with canned or frozen produce when fresh isn’t available.
The combination of vegetables and lean ground beef provides a satisfying, balanced meal with plenty of fiber and protein. I like to serve it with crusty bread for dipping or a simple side salad to complete the dinner.
Ingredients
- olive oil
- lean ground beef
- onion
- garlic
- Russet or Yukon Gold potatoes
- green beans
- corn
- peas
- diced tomatoes
- tomato paste
- beef broth
- Worcestershire sauce
- Italian seasoning
- bay leaf
- salt and pepper
Step by step
- In a large pot or Dutch oven, heat the olive oil over medium-high heat and brown the ground beef, breaking it into pieces.
- Add the diced onion and minced garlic, stirring until the onion is translucent and the beef is fully cooked.
- Stir in the chopped potatoes, diced tomatoes (with their juices), tomato paste, beef broth, Worcestershire sauce, Italian seasoning, and the bay leaf. Bring to a boil, then reduce heat and simmer for 5–6 minutes.
- Add the mixed vegetables (fresh or frozen) and continue to simmer for 15–20 minutes, or until the potatoes and other vegetables are tender.
- Remove the bay leaf, season to taste with salt and pepper, and serve hot.
Variations
This recipe is very adaptable—swap ingredients to match your pantry or family preferences.
- Add chopped celery when you add the potatoes for extra crunch and flavor.
- Use other vegetables such as lima beans, cabbage, turnips, or fresh spinach.
- Use fresh chopped vegetables instead of frozen mixed vegetables for a lighter texture.
- Substitute ground turkey or chicken for the ground beef for a leaner option.
- If you’re missing herbs, season with oregano, basil, rosemary, onion powder, or garlic powder.
Serving suggestions
Serve this soup with garlic bread, warm biscuits for dipping, or a crisp salad with your favorite dressing. It’s also excellent topped with grated Parmesan or a sprinkle of fresh parsley for brightness.
Storage instructions
Store leftover soup in an airtight container in the refrigerator for up to five days. For longer storage, freeze in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before reheating on the stove.
If you try this recipe, please leave a comment and rating—I love hearing how it turned out for you!