homemade hamburger vegetable soup

by
Homemade Hamburger Vegetable Soup is a classic, cozy staple—combining lean ground beef browned with garlic and onions, simmered alongside tender potatoes, carrots, corn, green beans, and peas in a rich, herb-infused tomato broth.

It is simple, incredibly budget-friendly, and tastes even better the next day as the vegetables absorb the savory beef broth.

Pro-Tips for the Best Hamburger Soup

  1. Sear and Drain the Ground Beef: Brown the beef thoroughly over medium-high heat to build flavor (Maillard reaction). If using an 80/20 mix, drain off most rendered fat before adding aromatics so the soup broth stays clear rather than oily.
  2. Combine Tomato Paste + Crushed Tomatoes: A tablespoon of tomato paste sautéed directly with the garlic deepens the soup’s umami foundation, while crushed or diced tomatoes give the broth body.
  3. Use Yukon Gold or Russet Potatoes: Yukon Golds hold their shape well without breaking down, while Russets release a touch of starch that naturally thickens the broth slightly as it simmers.

Classic Homemade Hamburger Vegetable Soup Recipe

Ingredients

  • 1½ lbs ground beef (80/20 or lean ground chuck)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups (1 quart) low-sodium beef broth or bone broth
  • 1 can (14.5 oz) diced tomatoes (or fire-roasted tomatoes)
  • 1 can (8 oz) tomato sauce
  • 2 large carrots, peeled and sliced into rounds
  • 2 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 1 cup green beans (trimmed and cut into 1-inch pieces, fresh or frozen)
  • 1 cup sweet corn (frozen or canned)
  • 1 cup green peas (frozen)
  • 1 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1 tsp salt & ½ tsp freshly cracked black pepper
  • Fresh parsley, chopped (for garnish)
1.Brown Beef & Sauté Aromatics:Develops a rich, savory beef base.

In a large Dutch oven or heavy soup pot over medium-high heat, add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking up the meat with a wooden spoon, until browned and no longer pink. Drain excess fat, leaving about 1 tablespoon in the pot.
2.Add Garlic & Tomato Paste:Unlocks deep tomato umami.

Clear a small space in the center of the pot. Add the minced garlic and 2 tablespoons of tomato paste. Sauté for 1 to 2 minutes until fragrant and the paste turns a deep brick-red color.
3.Pour Broth, Tomatoes & Seasonings:Builds the flavorful soup base.

Pour in the beef broth, canned diced tomatoes (with juices), tomato sauce, Worcestershire sauce, Italian seasoning, salt, and black pepper. Stir well to combine, scraping up any browned bits on the bottom of the pot.
4.Add Potatoes & Carrots and Simmer:Cooks firm root vegetables until tender.

Stir in the diced potatoes and sliced carrots. Bring the soup to a boil, then cover, reduce heat to low, and simmer gently for 15 to 20 minutes until the potatoes are fork-tender.
5.Fold in Remaining Veggies:Keeps tender vegetables vibrant and textured.

Stir in the green beans, corn, and green peas. Cover and simmer for an additional 5 to 8 minutes until all vegetables are heated through and tender.
6.Adjust Seasoning & Serve:Rounds out flavor before serving.

Remove from heat. Taste and adjust salt, pepper, or Worcestershire sauce as needed. Ladle into warm bowls, garnish with fresh chopped parsley, and serve with warm crusty bread or saltine crackers.

Leave a Comment