Made with ground beef and veggies, the classic hamburger veggie soup is comforting and healthy. This easy hamburger soup recipe only takes 40 minutes to make and is just what you need on a chilly day.
In this recipe
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How to make hamburger vegetable soup
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Make it your own
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How to store and freeze hamburger soup
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Various vegetables to add
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The best ground beef you can buy
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No matter the time of year, chances are the answer to the question, “What’s for dinner?” will be “soup!”
How to make hamburger vegetable soup
This hamburger soup is a quick meal when you need it, but it tastes like it’s been tucked away on the stovetop for hours.
The main ingredient is of course hamburger meat. Sear the hamburger first, then use the fat released from the meat to cook the veggies. This gives the vegetables a great taste!
Finally, let the soup simmer with the broth and diced tomatoes for another twenty minutes and you’re done. Simply.
Serve with some crusty garlic bread on the side for a perfect homemade meal!
Make it your own
Make this soup your own by adding macaroni or other pasta, or give it a flavorful kick with a sprinkling of cayenne pepper.
You can also turn it into a “cheeseburger soup” by tossing in some shredded cheddar cheese at the end!
How to store and freeze hamburger soup
Leftover soup can be stored in the refrigerator for up to five days or frozen for up to three months.
To freeze the soup, allow the soup to cool completely, then transfer to freezer-safe containers or bags, squeezing out as much air as possible. Thaw overnight in the fridge or simply warm the soup straight from the freezer in a saucepan over low heat.
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Check out this easy hamburger soup recipe
Various vegetables to add
We recommend carrots, celery, and bell peppers in this recipe, but feel free to add just about anything you have in your pantry. Diced potatoes, canned/frozen corn, and green beans all pair well with this soup. You can also throw in canned or frozen peas, okra, diced onions, and any number of canned beans.
The best ground beef you can buy
You can use any type of ground beef for this recipe. 85 to 90 percent is good so you’ve left out enough fat to flavor the veggies as they cook. You want just enough fat, but not so much that you have to drain a lot of it.
If you use a lean ground beef, e.g. For example, ground beef that doesn’t give off a lot of fat, you can sauté the vegetables in a little more oil or butter.
Homemade bread to serve with hamburger soup
- Homemade rye bread
- Yankee cornbread
- garlic bread
- Rosemary focaccia
- Classic southern buttermilk biscuits
More meat and vegetable soup recipes to make!
- Italian Wedding Soup
- Instant Pot Taco Soup
- Best Beef Chili
- Abondigas (Mexican Meatballs) Soup
- Pasta and fabioli
From the editors of Simply Recipes
Simple hamburger soup
If you’re not using red wine, use an equal amount of tomato juice or beef stock topped with a teaspoon or two of your favorite vinegar.
ingredients
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1 to 1 1/3 lb ground beef
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1 Cup diced yellow onion (from 1 small onion or 1/2 large onion)
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2 stems Celery, rolled
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2 big carrots, rolled
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1 Cute Bell jar pepper, cored and diced
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3 cloves Garlic, chopped
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1 can (14.5 ounces) diced tomatoes
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2 tablespoon tomato paste
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1 teaspoon dried oregano
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1/2 teaspoon Salt
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1/2 teaspoon ground black pepper
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2 cups beef broth
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1/2 Cup Red wine, optional (see recipe note)
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1 Cup elbow macaroni, Optional
method
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Brown the beef in a heavy stockpot:
In a large Dutch Oven or stock pot over medium-high heat, brown the ground beef. Break into large pieces with a wooden spoon.
When browned, use a slotted spoon to transfer the ground beef to a paper towel-lined plate to drain. put it aside
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Cook Vegetables:
Drain all but 1 tablespoon of the rendered fat from the ground beef (or add enough olive oil to make 1 tablespoon if there isn’t much fat).
Add the diced onion, celery, carrot, and bell pepper and cook over medium-high heat until tender, about 5 minutes.
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Add the spices, tomatoes and broth:
Stir in the tomato paste and garlic and cook until fragrant, about 30 seconds. Add oregano, salt and pepper and stir to combine.
Stir in the diced tomatoes, beef broth, and red wine (if using). Finally, return the cooked ground beef to the pan. Taste and season as needed.
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Cook a soup:
Bring the soup to a quick simmer. Reduce the heat to medium-low, cover the pot and cook for another 20 minutes. If adding elbow macaroni, add halfway through cooking and cook until pasta is tender.
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Serve immediately:
Divide the soup between individual bowls and serve hot from the pot. Leftovers will keep refrigerated for up to 5 days or frozen for up to 3 months.
| nutritional information (per serving) | |
|---|---|
| 331 | calories |
| 18g | Fat |
| 12g | carbohydrates |
| 30g | protein |
