Hamburger and Vegetable Soup

There’s nothing quite like a steaming bowl of hamburger vegetable soup to warm you up on a chilly day. I’ve been making this recipe for years – it’s one of those dishes that somehow tastes like home, no matter where you are. What I love most is how it transforms simple ingredients into something truly special. The savory beef, the sweet carrots, the tender green beans all swimming in that rich, flavorful broth – it’s comfort food at its finest.

This soup has saved me on countless busy weeknights when I needed something hearty and nutritious on the table fast. My kids used to turn their noses up at vegetables, but they’ll devour this soup without complaint (shhh…don’t tell them how healthy it is!). The best part? It’s practically foolproof – even if you’re not an experienced cook, you can’t mess this one up.

Why You’ll Love This Hamburger Vegetable Soup

This soup isn’t just delicious – it’s the ultimate kitchen hero! Here’s why it’s been a staple in my home for years:

• Hearty goodness: Packed with tender beef and fresh veggies, one bowl keeps you full for hours. It’s like a warm hug from the inside!
• Nutrient powerhouse: Sneaks in loads of vegetables even picky eaters will enjoy. My kids have no idea how much nutrition they’re getting with each spoonful.
• Weeknight lifesaver: Ready in under an hour with minimal prep. I’ve made this after soccer practice when I’m exhausted and it still turns out amazing.
• Freezer-friendly: Makes a big batch that reheats beautifully. I always stash some away for those “I can’t cook tonight” emergencies.
• Crowd-pleaser: From my meat-loving husband to my vegetarian-leaning sister (who picks around the beef), everyone leaves the table satisfied.

Trust me, once you try this recipe, you’ll understand why it’s been passed around my neighborhood more times than I can count!

Ingredients for Hamburger Vegetable Soup

Gathering these simple ingredients is the first step to soup magic! Here’s what you’ll need for that perfect pot of comfort:

• 1 lb ground beef – I like 80/20 for the best flavor, but leaner works too (just add a dash more olive oil)
• 1 large onion, diced – About the size of a baseball, skins make the best broth color
• 2 carrots, sliced ¼-inch thick – No need to peel if they’re fresh, just give ’em a good scrub
• 2 celery stalks, chopped – Include those leafy tops for extra flavor!
• 3 garlic cloves, minced – Or smash them with the side of your knife if you’re in a hurry (I won’t tell)
• 1 can (28 oz) diced tomatoes – Juice and all – it’s liquid gold for your soup base
• 4 cups beef broth – Homemade if you’ve got it, or use 2 bouillon cubes + water in a pinch
• 1 cup green beans, 1-inch pieces – Fresh or frozen both work beautifully
• 1 cup corn kernels – I keep frozen corn year-round just for this recipe
• 1 tsp dried oregano – Rub it between your palms to wake up the oils
• 1 tsp dried basil – Same trick as the oregano – it makes a difference!
• ½ tsp black pepper – Freshly cracked if possible
• 2 tbsp olive oil – For that first glorious sizzle in the pot

See? Nothing fancy – just honest ingredients that turn into something extraordinary together. Now let’s get cooking!

Equipment You’ll Need

No fancy gadgets required here! Just grab these kitchen basics:

• A big pot – At least 5 quarts so everything has room to bubble away happily
• Your trusty chef’s knife – For all that veggie chopping (a paring knife works too in a pinch)
• Cutting board – I like wood because it’s gentle on my knife edges
• Measuring cups & spoons – Eyeballing works for some things, but herbs deserve precision!
• Wooden spoon – My favorite for stirring – it won’t scratch your pot

That’s it! Now let’s make some soup magic happen.

How to Make Hamburger Vegetable Soup

Alright, let’s get cooking! This soup comes together in just a few simple steps – I promise it’s easier than you think. Just follow along and soon you’ll be enjoying that incredible aroma filling your kitchen.

Browning the Ground Beef

First, heat that olive oil in your big pot over medium heat. When it shimmers, crumble in your ground beef. Here’s my trick: don’t stir right away! Let it get a nice sear for about 2 minutes, then break it up with your wooden spoon. Cook until no pink remains, about 5-6 minutes total. If there’s lots of grease, you can drain some – but leave about a tablespoon for flavor!

Sautéing the Vegetables

Now the fun part! Toss in your onions, carrots, and celery. That sizzle sound is music to my ears! Stir everything around until the onions turn translucent, about 5 minutes. Then add the garlic – just 30 seconds more until you smell that amazing fragrance. Careful not to burn it!

Simmering the Soup

Time to bring it all together! Pour in the tomatoes with their juice and the beef broth. Add the green beans, corn, oregano, basil, and pepper. Give it a good stir, then bring it to a lively boil. Once bubbling, reduce the heat to low, cover partially, and let it simmer gently for 25 minutes. I stir occasionally just to say hello to all those delicious ingredients as they become best friends in the pot.

Tips for the Best Hamburger Vegetable Soup

After making this soup countless times, I’ve learned a few secrets that take it from good to knock-your-socks-off amazing:

• Brown that beef like you mean it! Don’t just gray it – get some proper caramelization going for maximum flavor. I wait until I see crispy bits forming at the bottom of the pot.
• Chop veggies evenly so they cook at the same rate. My carrots always go in ¼-inch coins – any thicker and they’re still crunchy when the soup’s done.
• Taste before serving! Broths can vary, so adjust the seasoning then. Sometimes it needs an extra pinch of salt or a squeeze of lemon to wake up all the flavors.
• Let it rest for 10 minutes off heat before serving. The flavors marry together beautifully during this short wait.

And here’s my emergency soup fix: if it tastes flat, add a teaspoon of Worcestershire sauce or a Parmesan rind while simmering. Works every time!

Ingredient Substitutions

No ground beef? No problem! This soup is wonderfully flexible. Here are my favorite swaps that still deliver amazing flavor:

• Ground beef alternatives: Turkey, chicken, or even plant-based crumbles work beautifully. For richer flavor, try ground lamb – it’s my secret upgrade when I’m feeling fancy!
• Veggie variations: Frozen mixed vegetables can stand in for fresh in a pinch. I often toss in extra zucchini or potatoes when I need to clean out the fridge.
• Broth options: Chicken or vegetable broth make great substitutes if you’re out of beef broth. I’ve even used mushroom broth for an earthy twist!
• Tomato tweaks: Crushed tomatoes or tomato sauce can replace diced – just add a splash of water if needed. Fire-roasted tomatoes add a nice smoky depth too.

The beauty of this soup? It forgives and adapts to whatever you’ve got on hand!

Serving Suggestions

Oh, the joy of ladling up this soup! Here’s how I love to serve it for maximum comfort:

• Crusty bread is a must – My family fights over who gets the last piece to dunk in that glorious broth. A warm baguette or garlic bread takes it over the top!
• Simple green salad – The crisp freshness balances the soup’s richness perfectly. My go-to is just mixed greens with lemon vinaigrette.
• Grated cheese on top – A handful of sharp cheddar or Parmesan adds a lovely salty bite that melts dreamily into the hot soup.

Sometimes we skip plates entirely and just curl up with big mugs of soup – perfect for cozy nights in!

Storing and Reheating Hamburger Vegetable Soup

This soup tastes even better the next day – if you can resist eating it all at once! Here’s how I keep it fresh and tasty:

For fridge storage, let it cool slightly before transferring to airtight containers. It’ll keep beautifully for 3-4 days. I always leave a little space at the top – the flavors expand as they mingle!

To freeze, portion it into freezer-safe bags or containers. Lay bags flat to save space. It’ll stay perfect for 3 months – just thaw overnight in the fridge when you’re ready for an easy meal.

Reheating tip: Warm it gently on the stovetop over medium-low, stirring occasionally. If it thickens too much, add a splash of broth or water. Microwave works too – just cover and heat in 1-minute bursts, stirring between each.

My favorite trick? Freeze single portions in mason jars for instant work lunches – just grab and go!

Hamburger Vegetable Soup Nutrition

One bowl of this hearty soup packs a nutritional punch! Here’s what you’re getting per serving (about 1½ cups):

• 250 calories – Satisfying without weighing you down
• 18g protein – Thanks to that beefy goodness
• 4g fiber – From all those beautiful veggies
• 20% daily vitamin A – Hello, carrots!
• 15% daily iron – Perfect for keeping energy up

Of course, exact numbers vary based on your specific ingredients – like using turkey instead of beef or adding extra veggies. But no matter how you tweak it, this soup delivers comfort and nutrition in every spoonful!

Frequently Asked Questions

I get so many questions about this hamburger vegetable soup recipe – here are the ones that come up most often from my friends and readers:

Can I use frozen vegetables instead of fresh?

Absolutely! I do this all the time when I’m in a hurry. Frozen green beans, corn, and mixed veggies work perfectly. Just toss them in frozen – no need to thaw. They’ll cook right in the simmering broth and taste wonderful.

How long will leftovers keep in the fridge?

This soup stays fresh for about 3-4 days stored in an airtight container. The flavors actually improve the next day! If you won’t finish it in time, freeze portions – they’ll keep for 3 months and make great quick meals.

What if I don’t have beef broth?

No worries! Chicken or vegetable broth make fine substitutes. I’ve even used mushroom broth when that’s all I had – it added a lovely earthy note. In a real pinch, water with a bouillon cube works too.

Can I make this in a slow cooker?

You bet! Just brown the beef first (this step is key for flavor), then add everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The house will smell amazing!

Share Your Thoughts

I’d love to hear how your hamburger vegetable soup turns out! Drop a comment below to share your experience or any creative twists you tried. Your feedback makes my day—happy cooking!

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