Hamburger vegetable soup is a classic, wholesome, and budget-friendly meal that packs lean ground beef, tender vegetables, and hearty pasta or potatoes into a rich, tomato-infused beef broth. It is the ultimate comfort food for chilly nights and comes together in just one pot.
Here is a delicious, tried-and-true recipe for homestyle hamburger vegetable soup.
Ingredients
The Meat and Veggies
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1 lb lean ground beef (85/15 or 90/10)
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1 medium yellow onion, diced
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2 cloves garlic, minced
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2 medium carrots, peeled and sliced into coins
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2 stalks celery, sliced
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2 medium Russet or Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
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1 cup green beans (fresh or frozen, cut into bite-sized pieces)
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1 cup frozen corn kernels
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1 cup frozen peas
The Broth and Seasonings
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1 can (14.5 oz) diced tomatoes (with their juices)
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2 tbsp tomato paste
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4 to 5 cups low-sodium beef broth (or water + beef bouillon)
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1 tsp dried Italian seasoning (or a mix of dried oregano and thyme)
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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2 bay leaves
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½ cup small pasta (such as ditalini, elbow macaroni, or conchitas) — Optional, if you want a starchier soup
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Fresh parsley, chopped (for garnish)
Instructions
1.Brown the beef and onions:Cook ground beef and diced onion over medium-high heat until fully browned.
In a large soup pot or Dutch oven over medium-high heat, add the ground beef and diced onion. Cook, breaking up the meat with a wooden spoon, for 6 to 8 minutes until the beef is completely browned and the onions are tender and translucent. Drain off any excess grease.
2.Add aromatics and tomato paste:Stir in garlic, tomato paste, and Italian seasoning for 1 minute.
Add the minced garlic, tomato paste, and Italian seasoning directly to the pot with the beef. Stir constantly for about 1 minute until fragrant and the tomato paste darkens slightly.
3.Build the soup base:Pour in beef broth, diced tomatoes, potatoes, carrots, and celery.
Pour in the beef broth, the can of diced tomatoes (with juices), diced potatoes, sliced carrots, and celery. Add the salt, black pepper, and bay leaves. Stir well to combine and scrape up any browned bits stuck to the bottom of the pot.
4.Simmer the base:Bring to a boil, then reduce heat and simmer for 15 minutes.
Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15 minutes to start softening the root vegetables.
5.Add remaining vegetables and pasta:Stir in green beans, corn, peas, and optional pasta; simmer 10-12 more minutes.
Remove the lid and stir in the green beans, corn, peas, and optional pasta (like your conchitas!). Simmer uncovered for another 10 to 12 minutes, stirring occasionally, until the pasta is tender and the potatoes and carrots are easily pierced with a fork.
6.Finish and serve:Discard bay leaves, taste for seasoning, and garnish with parsley.
Remove and discard the bay leaves. Taste the soup and add extra salt or pepper if needed. Ladle hot into bowls, garnish with freshly chopped parsley, and serve alongside warm crusty bread or crackers.
