Old-Fashioned Hamburger Vegetable Soup

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Old-Fashioned Hamburger Vegetable Soup

There is nothing quite like the comforting aroma of an old-fashioned hamburger vegetable soup simmering on the stove. Packed with savory ground beef, tender potatoes, and a colorful medley of garden vegetables in a rich tomato broth, this classic recipe tastes just like the one your grandmother used to make. It’s hearty, budget-friendly, and naturally warming.

Ingredients

1. The Base & Meat

  • Ground beef: 1 lb (80/20 lean)
  • Olive oil or butter: 1 tablespoon
  • Yellow onion: 1 medium, chopped
  • Garlic: 3 cloves, minced
  • Beef broth: 6 cups (low-sodium allows you to control the salt)
  • Tomato sauce: 1 can (15 oz) or diced tomatoes with juices

2. The Vegetables

  • Potatoes: 2 medium Russet or Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • Carrots: 2 medium, sliced into rounds
  • Celery: 2 stalks, sliced
  • Frozen or fresh vegetables: 1.5 cups (a mix of green beans, corn, and peas works wonderfully)

3. Seasonings & Flavor

  • Dried Italian seasoning: 1 teaspoon
  • Dried thyme: 1/2 teaspoon
  • Bay leaves: 2
  • Worcestershire sauce: 1 tablespoon (adds a rich, savory depth)
  • Salt and black pepper: To taste
  • Fresh parsley: 2 tablespoons, chopped (for garnish)

Step-by-Step Instructions

Step 1: Brown the Meat and Aromatics

  • Cook the beef: In a large soup pot or Dutch oven over medium heat, add the ground beef and chopped onion. Cook until the beef is completely browned and the onions are soft and translucent (about 6–8 minutes). Drain excess grease.
  • Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant.

Step 2: Build the Soup Base

  • Pour and mix: Pour in the beef broth, tomato sauce, and Worcestershire sauce. Scrape the bottom of the pot to release any delicious browned bits.
  • Season: Add the dried Italian seasoning, thyme, bay leaves, salt, and pepper.

Step 3: Simmer the Hard Vegetables

  • Add root veggies: Toss in the diced potatoes, sliced carrots, and celery.
  • Simmer: Bring the soup to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for 15 to 20 minutes until the potatoes and carrots are starting to become tender.

Step 4: Add Remaining Veggies and Finish

  • Toss in quick veggies: Add your frozen or fresh corn, green beans, and peas.
  • Final simmer: Continue simmering uncovered for another 10 minutes until all the vegetables are completely fork-tender and the flavors have fully melded.
  • Discard bay leaves: Remove and discard the bay leaves before serving. Taste and adjust seasoning with extra salt and pepper if needed.

Step 5: Serve

  • Ladle the hot soup into bowls, garnish with a sprinkle of fresh chopped parsley, and serve with a slice of crusty bread or warm cornbread!
Freezing Tip: This soup freezes exceptionally well! Let it cool completely, store it in an airtight container or freezer bag for up to 3 months, and reheat on the stovetop for a quick and easy weeknight dinner.

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