This Ground Beef Vegetable Soup recipe is a classic hamburger soup made with frozen vegetables simmered in a rich, savory broth. An easy one-pot meal that's ready in about an hour. And the leftovers taste even better!
For more cozy dinner ideas, try my Pot Roast with Carrots and Potatoes, Baked Pork Chops with Mushroom Gravy, and Cheesy Chicken Bake next.
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🎥 Video
Jump to:
- 🎥 Video
- ✅Ground Beef Vegetable Soup at a Glance
- 🍅Ingredients
- 👩🍳Reader-Tested Adaptations
- 🌿How to Add More Flavor to Ground Beef Vegetable Soup
- 🍲How to Make Vegetable Ground Beef Soup
- 📋Tips for Making Old Fashioned Vegetable Soup with Ground Beef
- 🧊Storage and Meal Prep Instructions
- 🥖Serving Suggestions
- ❓Recipe FAQs
- 😋More Easy Dinner Recipes
- 💌Let's Stay in Touch
- 📖 Recipe
✅Ground Beef Vegetable Soup at a Glance
This easy hamburger soup recipe comes together in one pot with minimal prep.
- Simple ingredients. Ground beef, savory beef broth, tomato soup, tomatoes, and frozen vegetables are added in layers for maximum flavor.
- Uses frozen vegetables. Convenient freezer staple for last-minute meal prep. No potatoes, no peeling.
- Ready in about an hour. Just 10 minutes of prep and the rest is mostly hands-off.
- Hearty, with deep, savory flavor. Chunky veggie beef soup with a rich tomato-beef broth that tastes like it simmered all day.
- Great for meal prep and leftovers. Soup always tastes better the next day anyway!
Full credit for this recipe even existing on this site goes to my mother-in-law. She knew you would love it before I did.
The first time I made it, I thought, "Eh." I didn't think it was special enough. So I went on to make my Tuscan Kale Hamburger Soup, which was closer to what I was going for.
I brought both to my MIL, who shared some with her neighbor, and they couldn't stop talking about THIS ONE. Her friend even wanted to pull me aside to share her "notes."
I figured, hey, if these ladies have made it to their 80s, they know quite a few things I don't. So I posted it, and it became one of my most popular recipes!
I hope you love it as much as they do.
🍅Ingredients
See recipe card for the full list of ingredients.
- Ground beef. One pound of ground beef turns this simple vegetable soup recipe into a complete meal. You can use lean or extra lean ground beef.
- Tip: Swap out ground beef for ground turkey. The flavor will be milder, so you may need to add seasonings or add a little more Worcestershire sauce or soy sauce to amp up the meaty flavor.
- Beef broth. Beef broth amps up the savory flavors. I use the low sodium variety. You can also use vegetable broth or chicken broth. Whatever you have.
- Canned diced tomatoes with juice. Throw in the whole can of tomatoes, juice and all.
- Condensed tomato soup. This simple pantry staple is the secret ingredient for vegetable beef soup without tomato sauce or tomato paste. It's an easy way to add rich, cooked-down tomato flavor.
- Worcestershire sauce. A tablespoon of Worcestershire sauce just makes beef taste beefier.
- Italian seasoning. This handy seasoning combo usually has basil, oregano, rosemary, thyme, parsley, and other savory herbs that flavor the broth.
- Bay leaf. When bay leaves are steeped in the cooking liquid, they add a warm aroma and flavor to the soup. Just don't forget to remove it at the end!
- Mixed vegetables. This soup is the perfect use of frozen vegetables with carrots, corn, peas, and green beans. As they simmer in the reduced broth, they absorb the flavors and become perfectly tender and flavorful.
👩🍳Reader-Tested Adaptations
I haven't tried all of these variations myself, but readers have shared some of the ways they've adapted this recipe over the years.
- Tomato paste. Barbara used 1½ tablespoons of tomato paste instead of the tomato soup. "WONDERFUL!"
- Fresh vegetables. Sharla followed the recipe as written, then added fresh vegetables a little sooner.
- Ground turkey. Casey said substituting ground turkey for the ground beef was "absolutely amazing."
- V8 and beef bouillon. Susan used a large bottle of V8 and beef bouillon cubes instead of the tomato soup and beef broth.
- Kale. Marshall has been making a version of this soup for more than 50 years and likes to add kale or, sometimes, potatoes.
- Rotel. Lesa likes to use Rotel for half of the canned tomatoes for extra flavor.
- Potatoes. Several readers like to add potatoes and cook them in the broth.
If you try one, let me know how it turns out!
🌿How to Add More Flavor to Ground Beef Vegetable Soup
The flavors in this easy hamburger soup are savory and mild. If you prefer a zestier bowl of soup, here are a few easy ways to add more flavor.
- Fresh herbs. Add fresh basil or fresh parsley at the very end for bright, herbaceous flavor.
- Seasonings and spices. Sprinkle in onion powder, garlic powder, chili powder, curry powder, paprika, red pepper flakes, or cayenne pepper.
- Parmesan. Toss in a Parmesan rind and let it simmer away in the broth for deeper umami flavor.
- Acid. Add a squeeze of lemon juice or a splash of vinegar for a bright, lively pop.
- Salt. If your soup is bland, it might just need more salt.
- Sugar. A teaspoon or two of white or brown sugar balances out acidity from tomatoes and enhances the natural sweetness of the vegetables. Try it!
- Chocolate. What? Yes, a small amount of dark chocolate or a dash or two of cocoa powder can add earthy, rich flavor and complexity to the broth. Start with a little and taste as you go.
🍲How to Make Vegetable Ground Beef Soup
Step 1: In a stock pot or large Dutch oven, heat olive oil over medium heat. Add the chopped celery and onion. Stir occasionally until softened, 5-6 minutes.
Step 2: Add the ground beef, garlic, salt, and black pepper. Cook until the hamburger meat is no longer pink, 6-7 minutes. Drain off any excess fat.
Step 3: Add the broth, undrained tomatoes, tomato soup, Worcestershire sauce, Italian seasoning, and bay leaves. Simmer for 30-35 minutes to reduce the broth and concentrate the flavors.
Step 4: Add the frozen mixed vegetables and simmer for 15 more minutes or until the vegetables are tender and to your liking. Serve and enjoy!
📋Tips for Making Old Fashioned Vegetable Soup with Ground Beef
- Brown the beef and vegetables. Sautéing the onion, celery, and garlic with the ground beef builds far more flavor than adding them straight to the broth.
- Cook the soup in stages. Browning the beef, simmering the broth, and adding the vegetables at different times helps build flavor and keeps the vegetables from becoming mushy.
- Reduce the broth. Let the broth simmer and reduce for 30-35 minutes to concentrate the flavors and give the soup a richer, more developed taste.
- Season as you go. Taste the broth as the soup cooks and adjust the seasoning as needed. Add dried herbs and spices early so they have time to simmer in the broth. Near the end, taste again and add salt, paprika, chili powder, or other seasonings as needed. A splash of Worcestershire sauce, soy sauce, or lemon juice can also brighten the flavor.
- Check the vegetables before serving. Cooking times can vary depending on the vegetables and their size. Carefully remove a few, let them cool, and taste them to make sure they're as tender or crisp as you like them.
🧊Storage and Meal Prep Instructions
This soup is genuinely better the next day, which makes it a great one to make ahead for the week.
- Refrigerator. Store in an airtight container for 3-4 days.
- Freezer. Freeze in a freezer-safe container or zip-top freezer bags for up to 3 months. Defrost in the fridge or microwave.
- Reheating. Reheat leftovers until steaming hot throughout (165°F if you're checking with a thermometer).
- Meal prepping for the week? Portion the soup into individual containers once it's cooled. This makes lunches grab-and-go and means you're only reheating what you need, not the whole pot.
🥖Serving Suggestions
A loaf of French bread is really all you need to turn a bowl of vegetable beef soup into a complete meal. Or round it out with sides and salads (and desserts!) the entire family will love:
• Garlic bread
• Cornbread
• Pepperoni Flatbread
• Spinach Arugula Caprese Salad
• Zesty Quinoa Salad
• Tuna Macaroni Salad
• For dessert: Nutter Butter Bars and Red Velvet Oreo Brownies are always a hit!
Check out my blog post with 21 side dishes for soup for even more ideas like breads, sandwiches and salads that go perfectly with soup.
❓Recipe FAQs
If your soup is lacking flavor, it might just need salt. An extra splash of Worcestershire sauce, soy sauce, or lemon juice can also wake up the flavors. Or try stirring in a little tomato paste (you may need to add more liquid) or sprinkle in some smoked paprika for deep flavor. Finish with fresh chopped parsley or basil.
This easy vegetable hamburger soup recipe contains celery, onions, garlic, tomatoes, green beans, peas, corn, and carrots. You can add almost any kind of vegetable you like, such as potatoes, winter squash, cabbage, zucchini, leafy greens -- whatever you love!
If you have the time, let the soup simmer to naturally thicken as the liquid evaporates. Or stir in some tomato paste and let it simmer for 10-20 minutes to let the raw taste cook out.
You can keep leftover soup in an airtight container in the refrigerator for 3-4 days.
Yes, this delicious soup freezes really well. Ladle the soup into a freezer-safe container or place individual portions in zip top freezer bags. Freeze for up to 3 months.
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📖 Recipe
*Easy* Ground Beef Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped celery
- ½ cup chopped onion
- 1 pound ground beef
- 2 cloves minced garlic
- salt and pepper, to taste
- 4 cups beef broth
- 28 ounces diced tomatoes with juice
- 10.8 ounces condensed tomato soup (1 small can)
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons Italian seasoning
- 2 bay leaves
- 16 ounces frozen mixed vegetables
Instructions
- In a stock pot or large Dutch oven, heat one tablespoon of olive oil over medium heat. Add the chopped celery and onion. Stir occasionally for 5-6 minutes until the vegetables have softened.
- Add the ground beef, garlic, and salt and black pepper. Cook until the hamburger meat is no longer pink, 6-7 minutes. Drain off any excess fat.
- Add the broth, undrained tomatoes, tomato soup, Worcestershire sauce, Italian seasoning, and bay leaves. Simmer for 30-35 minutes to reduce the broth and concentrate the flavors.
- Add the frozen mixed vegetables and simmer for 15 more minutes or until the vegetables are tender and to your liking. Remove the bay leaves, serve, and enjoy!
Storage & Freezing
- Store in an airtight container in the refrigerator for 3-4 days. Freeze hamburger vegetable soup in a freezer-safe container or in zip top freezer bags for up to 3 months. Defrost in the refrigerator or microwave.
Barbara Bates says
Simple, Delicious,low cost, and healthy!
The only change I made was to use about 11/2 tablespoons of tomato paste in place of the tomato soup, and it is WONDERFUL!
Cara Lanz says
Barbara, thank you for the nice note and sharing your adaptation. I'm so glad you enjoyed it :). Cara
Beverly says
Can I substitute tomato sauce instead of the soup? Our son is gf/cf and I know tomato soup isn't.
Cara Lanz says
Hi, Beverly! That should work just fine. If it needs thickening, you can always add some tomato paste. You probably also know that some brands of Worcestershire sauce can have gluten ...
Sharla says
Recipe was the best. I had fresh vegetables so used them, and followed the recipe for everything else except adding veggies sooner. Wonderful taste!!
Cara Lanz says
Hi, Sharla, that's great, I'm so happy you enjoyed the soup! Thank you so much :). Cara
Casey says
I don't eat ground beef so I substituted ground turkey and it was still absolutely amazing! Thanks so much for sharing!
Cara Lanz says
Thank you, Casey, I'm so glad you enjoyed your vegetable soup with ground turkey! Cara
Chenee says
This was so yummy exactly as written. I love that I can customize it based on what I have on hand, too though! Perfect for chilly fall dinners.
Cara Lanz says
Thank you for trying the recipe, I'm so glad you enjoyed it! Yes, it's such a great one to make your own and use up what you have in the fridge. Cara
Ashley says
This soup is so hearty and delicious! I'm definitely going to be making it more often over the winter.
Cara Lanz says
Thank you, Ashley -- yes, it's the perfect winter soup. Enjoy! Cara
Amanda Wren-Grimwood says
THis is a proper winter warmer. We had it with garlic bread and were fighting over the leftovers for lunch next day.
Cara Lanz says
Thank you, I'm so glad you enjoyed it!
Quynh says
I've made this recipe several times already. It's one of my favorite go-to weeknight dinners. So good!
Cara Lanz says
Thank you for the nice note, I'm so glad you enjoy it as much as we do! Cara
Susan says
I make this soup with 1 lg bottle of V8 juice, 1 lg can chopped tomatoes, ground beef, onion, 2 Knorr beef bouillon cubes and froz mixed vegetables, salt/pepper to taste, some garlic and basil ….it’s a winter favorite
Cara Lanz says
Susan, that sounds delicious, thank you so much for sharing your variation!
Marshall says
Cara, I have been making this soup, for over 50 years, ever since I was taught how to make it by my grandmother! Her first lesson was to be adventurous and to try different additions. I think yours is so close to the original recipe she gave me, and it brings great joy to see this soup making a comeback, as well as a lot of good memories from my grandmother' s kitchen.
One successful addition I like to use is free kale, since there is enough starchy veggies already (I have added different potatoes ocassionally, too!).
Cara Lanz says
Aw, thank you so much for sharing your wonderful memories of spending time in the kitchen with your grandmother. I love your suggestion, kale is so delicious in soup! I appreciate your nice note, it was a fun one to read over my morning coffee :). Cara
Tova says
Crockpot version?
Cara Lanz says
Hi! I haven't tested this recipe in a Crock Pot, but here's what I would try first: Do steps 1 and 2 as written in the recipe card. Place the items in step 3 in the crock pot, cover, and cook 3-4 hrs on high or 6-8 hrs on low. For step 4, add the frozen vegetables and cook 15-20 minutes or until tender. Let me know if you try it and how it goes! Cara
Channing says
How much is 1 serving? Trying to add this into a calorie tracker and not sure if 1 serving = 1 cup or what. Thanks!
Cara Lanz says
Hi, great question! One serving is roughly 1 1/2 cups.
Lesa Colby says
Love this soup! I also added potatoes and used a can of Rotel and a half can of the diced tomatoes and it really had a good flavor to eat and wasn’t too hot either. Served it with grilled cheese sandwiches and it was great!
Thank you for sharing
Cara Lanz says
Hi, Lesa, I'm so glad you enjoyed the soup and love that you put your own personal spin on it! And grilled cheese sandwiches sound like a match made in heaven. Thanks for sharing your ideas 🙂 Cara
Brent says
Added potatoes. Really good. I may consider reducing the tomatoes to half next time. We doubled the recipe and it was a lot of tomatoes. I used petit diced. Really good broth though.
Cara Lanz says
Hi, Brent, Love the addition of potatoes. This is definitely one of those recipes you can easily tweak to your preferences. Thanks for sharing, I'm so glad you enjoyed it :). Cara
Dale Mclean says
I also add high starch russet potato's to this recipe, diced and cooked in the broth to give it a little more texture.
Cara Lanz says
Great addition, Dale! Thanks for sharing :).
Sandy Booth says
Can’t wait to try this
Cara Lanz says
Thanks, Sandy! Enjoy!
Sue Knutsen says
I made this today - added some Cajun seasoning, potatoes and used fresh veggies rather than frozen. It was delicious and next time I'll double the recipe so I can freeze a bunch.
Cara Lanz says
I love your adaptations and am so happy to know that you enjoyed it! It's so handy to have a stash of this in the freezer, we do that, too. Thank you so much for your note -- Cara :).
Beth says
This looks yummy! I’m excited to try it!
Cara Lanz says
Thank you so much, I hope you enjoy it :). Cara