Hamburger Vegetable Soup

Hamburger Vegetable Soup is a hearty, budget-friendly dinner made with ground beef, potatoes, and vegetables in a comforting tomato broth. A can of condensed tomato soup keeps the broth simple, and everything cooks in one pot for an easy weeknight meal.

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This soup isn’t fancy; it’s just old-fashioned comfort food. The potatoes and vegetables make it filling, and the rich tomato broth is good right down to the last spoonful. Add a slice of bread, and dinner is ready.

I grew up eating this soup, and this is exactly how my mom made it. She could stretch a pound of ground beef into a hearty meal for our family with a few simple ingredients. Save some to heat up the next day; it tastes just as good.

My Ground Beef and Rice Skillet is another way to turn a pound of ground beef into a family dinner, with everything cooking in one pan.

Recipe Highlights

Ingredient Notes

See the recipe card below for the complete ingredient list and measurements.

• Ground beef: Lean ground beef gives the soup its hearty flavor without leaving too much grease in the broth. Drain any excess fat after browning.
• Onion, carrots, celery, and garlic: These fresh vegetables build the flavor of the soup. Dice the carrots and celery into small pieces so they soften as the soup cooks.
• Condensed tomato soup: Use one 10.5-ounce can of condensed tomato soup, straight from the can. Don’t mix it with water or milk first; the beef stock provides the liquid.
• Beef stock and diced tomatoes: The stock adds savory flavor, while the diced tomatoes add texture to the broth. Add the diced tomatoes with their juices.
• Potatoes: Two potatoes weighing about 12 ounces total make the soup more filling. Cut them into small, evenly sized cubes so they cook at the same rate.
• Frozen mixed vegetables: Use your usual frozen vegetable blend. Add them straight from the freezer toward the end of cooking.
• Dried parsley, salt and pepper: Stir these in at the end of cooking. Taste before adding extra salt, since the canned soup and beef stock already contain salt.

How To Make Hamburger Vegetable Soup

Step 1. Brown the beef. Place the ground beef in a large pot over medium heat. Break it into small pieces with a spoon as it cooks. Drain any excess fat if needed.

Step 2. Cook the fresh vegetables. Add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until they begin to soften. Stir in the minced garlic and cook for 30 seconds.

Step 3. Make the broth. Add the condensed tomato soup, beef stock, and diced tomatoes with their juices. Stir until the condensed soup is blended into the liquid.

Step 4. Add the potatoes. Stir in the diced potatoes. Bring the soup to a gentle boil, then reduce the heat and simmer for 20 minutes, or until a fork slides easily into the potatoes.

Step 5. Finish the soup. Stir in the frozen mixed vegetables. Simmer for another 20 minutes, or until the vegetables are tender. Stir in the dried parsley, salt, and black pepper. Taste and adjust the seasoning before serving.

Looks good, doesn’t it? Ladle the hot soup into bowls and serve with a slice of bread for a hearty, comforting meal. Save a bowl for tomorrow’s lunch if you can.

How To Get Tender Vegetables And A Rich Broth

• Keep the potato pieces even. Large chunks take longer to cook than small cubes.
• Let the soup simmer gently. Look for small bubbles breaking the surface rather than a vigorous boil.
• Check the potatoes before adding the frozen vegetables. If they are still firm in the center, give them a few more minutes.
• Taste at the end. Different brands of soup and stock vary in saltiness.

What To Serve With Hamburger Soup

• Warm crusty bread, garlic bread, or dinner rolls are good for dipping into the broth. If you want to bake bread to go with it, try my Soft Einkorn Flour Bread.
• You can also add a simple green salad or sprinkle each bowl with grated cheddar or Parmesan cheese.

For another soup night, try my Creamy Mexican Corn and Bean Soup, made with beans, corn, and a creamy broth.

Storage and Reheating

• Refrigerator: Divide leftovers into shallow airtight containers and refrigerate within 2 hours of cooking. Store for up to 4 days.
• Freezer: Freeze in individual portions or a larger freezer-safe container for up to 3 months. Leave a little room at the top for expansion. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm on the stovetop over medium-low heat, stirring occasionally, or microwave individual servings, stirring partway through. Reheat to 165°F. Add a splash of beef stock if you prefer a thinner broth.

Recipe

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