There’s something deeply comforting about a simmering pot of soup that smells like home. If you’ve ever come in from a cold day or had one of those evenings where comfort wins over complexity, this hamburger vegetable soup is exactly the kind of bowl you’ll crave. It’s humble, filling, and reliably delicious—like a warm hug you can eat. For quick vegetable prep techniques, check out Beef and Vegetable Stir Fry for a few clever tricks.

Hamburger vegetable soup with ground beef, carrots, potatoes, green beans, corn, peas, celery, and tomatoes in a savory tomato broth, served with crusty artisan bread.

Why you’ll love this soup

This recipe balances savory ground beef with a garden’s worth of vegetables and a rich tomato-beef broth. It’s forgiving—swap vegetables, stretch servings with extra broth, or toss in pasta or rice at the end. Best of all, it comes together in under an hour, so you don’t have to plan a production to eat well.

If you’re working with ground beef a lot, the Ground Beef Hot Honey Bowl is a great recipe to build confidence.

Ingredients

These are the quantities for about 6 servings. You likely have most of these pantry-friendly ingredients on hand.

1 lb ground beef (80/20 or leaner if you prefer)
1 tbsp olive oil (if using very lean beef)
1 large onion, diced
3 garlic cloves, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
3 medium russet potatoes, peeled and diced (about 3 cups)
2 cups green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
1 cup frozen corn
1 (14.5 oz) can diced tomatoes
3 cups beef broth (plus 1–2 cups water if you like it soupier)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried Italian seasoning
1 bay leaf
Salt and freshly ground black pepper, to taste
Chopped fresh parsley and shredded cheddar for serving (optional)

How to Make Hamburger Vegetable Soup

Follow these steps and you’ll have a bowl of rich, hearty soup that feels like it simmered all day—without the fuss.

1. Brown the meat

Heat a large Dutch oven or heavy pot over medium-high heat. Add the ground beef (and olive oil if the meat is very lean). Break it up with a wooden spoon and brown until no pink remains, about 6–8 minutes. Drain excess fat if needed, but leave a little for flavor.

2. Sauté the aromatics

Add the diced onion to the pot with the beef and cook until softened, about 4 minutes. Stir in the garlic, carrots, and celery and cook another 2–3 minutes until fragrant.

3. Build the broth

Stir in the tomato paste and cook briefly to take off the raw edge, then add the diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, and bay leaf. Add the diced potatoes. Bring to a gentle boil, then reduce heat to simmer.

4. Simmer until tender

Simmer the soup, uncovered, for 20–25 minutes or until the potatoes and carrots are tender. Taste and season with salt and pepper as needed.

5. Finish with quick-cooking vegetables

Add the green beans and corn during the last 5–7 minutes of cooking so they stay bright and retain a bit of bite. Remove the bay leaf before serving.

6. Serve

Ladle into bowls and garnish with chopped parsley or shredded cheddar if you like. A piece of crusty bread or a buttered roll rounds this meal out perfectly.

Homemade hamburger vegetable soup with ground beef, potatoes, carrots, green beans, corn, peas, celery, and tomatoes in a rich tomato broth, served with crusty artisan bread.

Tips and Variations

If you’re short on time, use small red potatoes (no peeling) and dice them smaller so they cook faster.
Swap ground turkey or plant-based crumbles for beef to lighten the dish.
Want a thicker soup? Mash a cup of the potatoes against the side of the pot and stir them back in to thicken the broth naturally.
For a freezer-friendly option, leave out the green beans and corn, then add them fresh when reheating.
If you want a milder, creamier soup option next time, try Creamy Chicken Noodle Soup.

FAQs

Can I make this in a slow cooker?

Yes. Brown the beef and sauté the aromatics first, then transfer everything (except the green beans and corn) to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Add the quick-cooking vegetables in the last 30 minutes.

How long does hamburger vegetable soup keep?

Stored in an airtight container, it keeps in the refrigerator for 3–4 days. You can freeze portions for up to 3 months—thaw overnight in the fridge before reheating.

Can I add pasta to this soup?

Yes—stir in 1 cup of small pasta (like ditalini or small shells) during the last 10 minutes of cooking. Be aware the pasta will absorb some broth as it sits.

Conclusion

Hamburger vegetable soup is one of those recipes you’ll return to when you want something dependable, nourishing, and easy to personalize. It’s a kitchen-friendly bowl that stretches your grocery dollars and feels like comfort on a spoon. Next time you’re putting together a weeknight dinner, give this one a try—you might just find it becomes a family favorite.

Stick a ladle in the pot and taste as you go—seasoning makes the difference between okay and unforgettable. Enjoy the warmth, and don’t be afraid to make this soup your own. Try Loaded Baked Potato Soup when you want a thicker, creamier alternative.