Hamburger Soup with Tomato Soup

Two bowls of vegetable beef soup garnished with herbs, with two whole tomatoes in the background.

Hamburger Soup with Tomato Soup

This hearty Hamburger Vegetable Soup combines ground beef, potatoes, and vegetables in a comforting tomato broth. Made in one pot with condensed tomato soup, it’s a budget-friendly family dinner that tastes just as good reheated the next day.

Course dinner

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 246kcal

Author Jere' Cassidy

Ingredients

1 lb lean ground beef
1 cup onion diced
1 cup carrots diced - about 2 medium carrots
¾ cup celery stalks diced - about 2 stalks
2 garlic cloves minced
10.5 ounces condensed tomato soup
3 cups beef stock
14 ounces canned diced tomatoes undrained
2 cups potatoes diced - about 2 potatoes
1 cup frozen mixed vegetables
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon dried parsley

Instructions

Brown the ground beef in a large pot over medium heat. Drain any excess fat if needed.
1 lb lean ground beef
Add the onion, carrots and celery. Cook for 5 minutes until softened.
1 cup onion, 1 cup carrots, ¾ cup celery stalks
Stir in the garlic and cook for 30 seconds.
2 garlic cloves
Add the condensed tomato soup, beef stock and diced tomatoes, stirring until well combined.
10.5 ounces condensed tomato soup, 3 cups beef stock, 14 ounces canned diced tomatoes
Stir in the diced potatoes. Bring to a gentle boil, then reduce the heat and simmer for 20 minutes, or until a fork slides easily into the potatoes.
2 cups potatoes
Stir in the frozen mixed vegetables. Simmer for another 20 minutes, or until the vegetables are tender.
1 cup frozen mixed vegetables
Stir in the dried parsley, salt, and black pepper. Taste and adjust the seasoning before serving.
1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon dried parsley

Notes

Recipe Notes

Tomato soup: Use condensed tomato soup straight from the can. Do not add water or milk.
Diced tomatoes: Add the tomatoes with their juices.
Potatoes: Cut into small, evenly sized cubes so they cook at the same rate.
Seasoning: Taste before adding extra salt, since the condensed soup and beef stock already contain salt.
Serving: Serve with crusty bread or dinner rolls. Add grated cheddar or Parmesan cheese if you like.
Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition