The late afternoon light used to hit the kitchen table just so while I stirred a pot of simmering soup that reminded me of slow Sundays, and one of my go to comforts became this weeknight friendly hamburger vegetable soup that filled the house with tomato and browned beef aromas and made everyone linger a little longer at the table.
Why You’ll Love It
This is the kind of soup that photographs beautifully and eats even better, balancing hearty browned beef with bright vegetables so it feels both rustic and polished, perfect for a cozy weeknight dinner or a casual gathering where people want something warm without fuss.
Serves 6
Prep Time: 20 minutes |
Cook Time: 40 minutes |
Total Time: 60 minutes
Ingredients
- 1 lb lean ground beef (about 450 g)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 2 medium potatoes, peeled and cubed (about 400 g)
- 1 cup green beans, trimmed and cut into 1 inch pieces
- 1 cup corn kernels fresh or frozen
- 1 can 14.5 oz diced tomatoes with juices
- 6 cups beef or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
- Crusty bread slices for serving optional
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium high heat, add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink about 6 to 8 minutes, then transfer the beef to a bowl and drain excess fat if needed.
- Reduce heat to medium and add the diced onion to the same pot, sauté until translucent about 4 minutes, add the garlic and cook for 30 seconds until fragrant.
- Add the carrots celery and potatoes to the pot and stir to combine, cook for 3 to 4 minutes to slightly soften the vegetables.
- Return the browned beef to the pot, add the diced tomatoes with their juices and pour in the broth, stir in oregano basil and the bay leaf, bring to a gentle boil.
- Reduce heat to low and let the soup simmer uncovered for 25 to 30 minutes or until the potatoes and carrots are tender.
- Stir in the green beans and corn during the last 5 minutes of cooking so they stay bright and slightly crisp, season with salt and pepper to taste, remove the bay leaf.
- Ladle into bowls and sprinkle with chopped parsley, serve with crusty bread and grated Parmesan if desired.
Recipe Variations
- Turkey Swap: Use ground turkey instead of beef for a lighter flavor while keeping the same seasonings and cooking times.
- Tomato Forward: Add a half cup of tomato paste when you add the diced tomatoes to deepen the tomato flavor and create a richer broth.
- Low Carb: Omit the potatoes and add extra green beans and zucchini to keep it hearty without the starch.
- Vegetarian Twist: Replace beef with 2 cups cooked lentils and use vegetable broth for a plant based version that still feels substantial.
Make Ahead: You can brown the beef and chop all the vegetables up to 24 hours ahead, store them separately in airtight containers in the refrigerator, then finish cooking the soup the day you plan to serve it; cooled soup can be refrigerated for up to 4 days or frozen for up to 3 months in freezer safe containers.
Frequently Asked Questions
Can I make this soup in a slow cooker
Yes, brown the beef and sauté the onions first, then add all ingredients to the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, add green beans and corn in the last 30 minutes.
Can I substitute ground beef for another protein
Ground turkey chicken or even crumbled sausage work well, just brown as directed and adjust seasoning since different meats bring different saltiness.
How do I keep vegetables from getting mushy when reheating
Reheat gently over low heat and stir minimally, or reheat in the microwave in short bursts, adding a splash of broth if the soup seems thick, and consider adding a few fresh chopped vegetables at serving time for extra texture.
Is this recipe freezer friendly
Yes, cool completely and freeze in portion sized containers for up to 3 months, thaw overnight in the refrigerator before reheating.
Hamburger Vegetable Soup
This is the kind of soup that photographs beautifully and eats even better, balancing hearty browned beef with bright vegetables so it feels both rustic and polished, perfect for a cozy weeknight dinner or a casual gathering where people want something warm without fuss.
Ingredients
- 1 lb lean ground beef (about 450 g)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 2 medium potatoes, peeled and cubed (about 400 g)
- 1 cup green beans, trimmed and cut into 1 inch pieces
- 1 cup corn kernels fresh or frozen
- 1 can 14.5 oz diced tomatoes with juices
- 6 cups beef or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
- Crusty bread slices for serving optional
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium high heat, add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink about 6 to 8 minutes, then transfer the beef to a bowl and drain excess fat if needed.
- Reduce heat to medium and add the diced onion to the same pot, sauté until translucent about 4 minutes, add the garlic and cook for 30 seconds until fragrant.
- Add the carrots celery and potatoes to the pot and stir to combine, cook for 3 to 4 minutes to slightly soften the vegetables.
- Return the browned beef to the pot, add the diced tomatoes with their juices and pour in the broth, stir in oregano basil and the bay leaf, bring to a gentle boil.
- Reduce heat to low and let the soup simmer uncovered for 25 to 30 minutes or until the potatoes and carrots are tender.
- Stir in the green beans and corn during the last 5 minutes of cooking so they stay bright and slightly crisp, season with salt and pepper to taste, remove the bay leaf.
- Ladle into bowls and sprinkle with chopped parsley, serve with crusty bread and grated Parmesan if desired.
Conclusion
This hamburger vegetable soup is the reliable kind of recipe you will return to when you want something that looks lovely and feeds a crowd without fuss, it balances comfort with freshness and adapts easily to what you have on hand, so feel confident to make it your own and enjoy the simple ritual of ladling a warm bowl at the end of the day.
