Vegetable soup with ground beef is the hearty, wholesome comfort food you didn’t know you were craving! Packed with nourishing veggies, richly flavored beef, and a savory broth, it will warm you from the inside out. It’s a one-pot recipe that’s perfect for chilly evenings, potlucks, or whenever you need a satisfying and nutritious meal.
I love making quick and easy recipes like this vegetable soup with ground beef because it allows me to create a healthy and delicious meal without spending hours in the kitchen. One-pot cooking means less cleanup for me and more time spent with family and friends.
Why I Love This Recipe
- Flexible: This soup is hearty enough to stand alone as a main dish. Plus, you can easily adjust the ingredients based on what you have on hand.
- Easy to make: With a simple list of ingredients and straightforward steps, this recipe is a breeze to prepare.
- Nutritious: This hamburger vegetable soup is packed with nutrient-dense veggies and lean ground beef, making it a well-balanced meal in a bowl.
- Freezer-friendly: Vegetable soup with ground beef freezes well, making it perfect for meal prep or future comfort food cravings.
Comforting Vegetable Soup With Ground Beef
Whenever I’m feeling run down or in the mood for something soul-warming, I always whip up a batch of this vegetable soup with ground beef. It’s a hearty, nourishing dish with simple, pantry-friendly ingredients that never fails to hit the spot.
This hamburger vegetable soup showcases a vibrant mix of vegetables, tender chunks of potato, and savory ground beef, all bathed in a robust, tomato-based broth.
The flavors are warm and comforting, with a hint of heat from hot sauce and a deep savoriness from Worcestershire sauce. You can serve this dish on its own, but I love to pair mine with a slice of crusty bread or a sandwich on the side to mop up the flavor-packed broth.
Ingredients For Hamburger Vegetable Soup
- Ground beef: Adds a rich, meaty flavor that makes the soup hearty and filling. I recommend 80/20 ground beef, but you can also use lean ground beef (90/10).
- Stewed tomatoes & tomato sauce: Both add rich, umami elements. Additionally, the stewed tomatoes add a nice texture. Store-bought or homemade works well here.
- Beef broth: Adds even more savory, umami flavors to the soup base. Again, store-bought or homemade beef broth or stock works equally well.
- Veggies: I use a blend of frozen green peas and carrots and canned green beans, but you can substitute them with other vegetables you prefer or have on hand.
- Idaho potatoes: Also known as russet potatoes, these add a creamy texture and hearty, earthy flavor. If you don’t have access, free to use other potato varieties like Yukon Gold.
- Seasonings: I like to keep the seasonings simple with just a mixture of salt, pepper, garlic powder, and onion powder to enhance the flavor of the other ingredients.
- Hot sauce: Adds a kick of heat. Use your favorite brand and adjust to your preference.
- Worcestershire Sauce: Gives the soup a tangy, umami depth. If you don’t have Worcestershire sauce, use tamari or soy sauce instead.
How to Make Vegetable Soup With Ground Beef
Step 1: Brown The Beef
Start by browning the ground beef in a large Dutch oven or soup pot over medium-high heat. As the beef cooks, pour in the Worcestershire Sauce and season with salt, pepper, garlic powder, and onion powder.
Step 2: Add The Rest
After you’ve drained off any excess grease, add the hot sauce and tomato sauce, followed by the stewed tomatoes and vegetables. Drop in your chopped potatoes and give everything a good stir to combine.
Step 3: Simmer The Soup
Bring your soup to a boil, then reduce the heat to a simmer for 30 to 45 minutes until the potatoes are tender. The longer you let it simmer, the more intense the flavors become.
Recipe Variations
- Veggies: Add different vegetables like corn, celery, or bell peppers.
- Protein: Substitute ground beef with ground turkey or chicken for a lighter version.
- Potatoes: Use sweet potatoes instead of regular potatoes for a touch of sweetness.
- Legumes: Add a can of kidney beans or white beans for extra protein and fiber.
- Pasta: Stir in a cup of cooked pasta towards the end of cooking for a minestrone twist.
- Herbs: Add some fresh herbs like basil, rosemary, or thyme for added flavor.
Tips For The Best Recipe
- Simmer: For the most flavorful soup, allow it to simmer as long as possible. It’s even better the next day!
- Don’t thaw: If you’re using frozen vegetables, there’s no need to thaw them before adding them to the soup.
- Consistency: If you find your soup is too thick, just add a little more beef broth.
- Even sizes: Make sure to cut your potatoes into even-sized pieces for consistent cooking.
What To Do With Leftovers
If you have leftover vegetable soup, follow these simple storage and reheating tips:
- Fridge: Leftovers can be kept in the fridge for up to 3-4 days. Just make sure you let the soup cool before transferring it to an airtight container.
- Freezer: Like the fridge, allow the soup to cool completely before transferring it to freezer-safe containers. It should last for at least 3 months in the freezer.
- Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. If you’re reheating it from frozen, thaw it in the refrigerator overnight before adding it to the saucepan.
More Soup RecipesÂ
For more comforting recipes like this vegetable soup with ground beef, check out the following:
- Lasagna Soup
- French Onion Soup
- Vegetable Soup with Pulled Pork
- Crustless Chicken Pot Pie
- Irish Beef Stew
Frequently Asked Questions
Can I use fresh vegetables instead of frozen ones?
Absolutely! Fresh vegetables make a great addition to this soup. Since they aren’t blanched like frozen vegetables, you may want to sauté them earlier in the cooking process.
Is this hamburger vegetable soup spicy?
The spice level of this hamburger vegetable soup varies based on how much hot sauce you add. You can add more or less depending on your preferences.
Can I use canned vegetables?
Yes, you can use canned vegetables. Just be sure to drain them before adding them to the soup.
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Hearty Vegetable Soup with Ground Beef
Equipment
Ingredients
- 1 pound ground beef
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ¼ teaspoon Worcestershire Sauce
- 14.5 ounces stewed tomatoes
- 12 ounces frozen mixed vegetables
- 2 cups beef broth
- 14.5 ounces tomato sauce
- ½ teaspoon hot sauce
- 2 Idaho potatoes peeled and cut into 1 inch pieces
- salt and pepper to taste
Instructions
- In a large dutch oven or soup pot, brown ground beef over medium to high heat.
- While the meat is cooking, pour in the Worcestershire Sauce and season with salt, pepper, garlic powder, and onion powder. Drain grease as needed.
- Stir in stewed tomatoes, mixed vegetables, and broth.
- Add hot sauce and tomato sauce.
- Drop in the potatoes. Stir to combine. Then, bring to a boil, and reduce to simmer.
- Simmer for 30 to 45 minutes or until the potatoes are fork tender.
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