Recipe

Hamburger Vegetable Soup

A hearty, one-pot soup with browned beef, plenty of vegetables, and a cozy tomato-beef broth that tastes even better the next day.

By Matt Campbell

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4.8

A deep bowl of hamburger vegetable soup with ground beef, carrots, potatoes, green beans, and peas in a rich tomato broth on a wooden table with a spoon beside it

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Hamburger vegetable soup is my kind of dinner: one pot, no drama, and it somehow tastes like you did way more than you actually did. We brown the beef hard enough to get those toasty bits on the bottom, then build a broth that is savory and tomato-bright, packed with vegetables, and finished with a small hit of vinegar to wake everything up.

This is a clean-out-the-fridge soup that still feels like a real recipe. Use the vegetables listed, swap what you have, and please taste as you go. That is the whole game.

Ground beef, diced onion, carrots, celery, garlic, potatoes, canned tomatoes, tomato paste, frozen mixed vegetables, broth, and seasonings arranged on a bright kitchen counter

Why It Works

Big flavor fast: Browning the beef and tomato paste creates a deep, savory base in about 10 minutes.
Vegetables that stay distinct: We simmer the sturdier veg first, then add frozen veg at the end so nothing turns to mush.
Broth that tastes balanced: Tomatoes plus a splash of vinegar makes it taste brighter, not acidic.
Leftovers are a feature: The soup thickens slightly overnight and tastes even cozier the next day.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Cool completely, then store in airtight containers for up to 4 days.
Freeze: Freeze in 2-cup portions for up to 3 months for best quality. (Many soups stay safe longer if kept continuously frozen, but texture is happiest in that window.)
Reheat: Warm on the stove over medium-low, stirring occasionally. Add a splash of broth or water if it thickened in the fridge.
Potato note: Potatoes can get a little softer after freezing. Still tasty, just more stew-like.

Portioned hamburger vegetable soup in clear airtight containers cooling on a kitchen counter next to a refrigerator

Common Questions

Can I make hamburger vegetable soup in a slow cooker?

Yes. Brown the beef with the onion and garlic first (do not skip this). Add everything except the frozen vegetables (the mixed vegetables and green beans) and the vinegar to the slow cooker. Cook on low 6 to 8 hours or high 3 to 4 hours, until the potatoes are tender. (If your potato pieces are larger or your slow cooker runs cool, it may take a bit closer to 7 to 9 hours on low.) Stir in the frozen vegetables for the last 20 to 30 minutes. Stir in the vinegar at the very end, taste, and adjust seasoning.

How do I thicken it?

Three easy options: (1) simmer uncovered for 10 to 15 minutes, (2) mash some potatoes against the side of the pot, or (3) stir in 1 to 2 tablespoons of instant mashed potato flakes.

Can I use fresh vegetables instead of frozen?

Absolutely. Add sturdier fresh vegetables (like diced carrots, chopped green beans, or cauliflower florets) early with the potatoes so they have time to soften. Add quick-cooking vegetables (like peas or corn) during the last 5 to 10 minutes so they stay bright and sweet.

What is the best ground beef for soup?

I like 85/15 for flavor without a greasy broth. If you use 80/20, just drain off excess fat after browning.

How do I make it less tomato-y?

Use fire-roasted diced tomatoes plus 1 tablespoon tomato paste (instead of 2), and add an extra 1 cup broth.

Can I make it without potatoes?

Yep. Swap in diced sweet potato, cauliflower florets, or cooked pasta added at the end. If using pasta, cook it separately and add to bowls so it does not soak up all your broth.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot (5 to 7 quarts)
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Measuring cups and spoons
Can opener
Ladle

This soup is basically my love language for busy nights. It is what I make when I want something that feels like it has been simmering all afternoon, but I also want to sit down and eat in under an hour. The first time I made it, I was trying to use up a sad bag of frozen mixed veggies and a couple potatoes that were one day away from sprouting a personality. Browning the beef, scraping up the fond, and letting the tomato paste caramelize for a minute turned it from “clean-out-the-fridge” into “wait, this is actually great.”