Hearty Hamburger Soup with Vegetables
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This Hearty Hamburger Soup with Vegetables is pure comfort in a bowl. It is filling, colorful, and easy to make with familiar ingredients. I love how the ground beef and potatoes make it hearty while the vegetables and savory broth keep every spoonful bright and satisfying.
The flavor starts with lean ground beef, onion, celery, and carrots. Dried oregano, marjoram, parsley, thyme, and basil bring a gentle, savory herbal note. Meanwhile, low-sodium broth, tender potatoes, fresh green beans, sweet corn, and fire-roasted tomatoes make the soup a balanced mix of rich, sweet, and slightly smoky flavors.
To make this hamburger soup, brown the beef with the vegetables, then stir in the herbs. Next, add the broth, potatoes, and green beans and simmer until they begin to soften. Finally, add the corn and tomatoes, cook until tender, and season to taste. It takes about 10 minutes to prepare and 45 minutes to cook, for a total of 55 minutes.
This hearty hamburger soup is a cozy choice on chilly nights, but it also works well for a relaxed family lunch or a potluck. Make a pot when you want a satisfying meal that is simple to serve and easy to share.
Why You’ll Love This Hearty Hamburger Soup with Vegetables
- Comforting and filling: Ground beef and potatoes make each bowl hearty, while the vegetables add color and texture.
- Made with familiar ingredients: You can find the vegetables, broth, and herbs at most grocery stores.
- Easy to prepare: Brown the beef, add the soup ingredients in stages, and let the pot simmer.
- Flexible: Use beef or vegetable broth, and adjust the vegetables or herbs to suit what you have on hand.
- Good for make-ahead meals: Store leftovers in the refrigerator or freeze cooled soup for later.
Ground Beef Tips
Choose lean ground beef, such as 85% to 90% lean, for a meaty soup that does not leave too much grease behind. If you use fattier beef, drain the excess grease after browning. Break the meat into small pieces as it cooks so it spreads evenly through the broth and is easy to scoop up with a spoon. For the best flavor, let the beef brown instead of stirring it constantly. If your ground beef is frozen, thaw it safely in the refrigerator before cooking.
Options for Substitutions
- Ground turkey: Replace the ground beef with ground turkey for a lighter flavor. Brown it fully before adding the broth.
- Broth: Use low-sodium vegetable broth instead of beef broth. This keeps the recipe flexible while still providing a savory base.
- Potatoes: Swap red or Yukon Gold potatoes for russet potatoes. Cut them into small, even cubes so they cook at a similar pace.
- Green beans: Use frozen green beans if fresh ones are not available. Add them with the potatoes and broth, and check that they are tender before serving.
- Corn: Use frozen corn in place of canned corn. Add it near the end so it heats through without becoming too soft.
- Herbs: If you do not have each dried herb, use an Italian seasoning blend in its place. Start with a small amount, taste, and add more as needed.
Watch Out for These Mistakes
Do not add the broth before the beef has browned. Browning gives the meat a deeper flavor, so give it time to cook and break it into small pieces. Then drain any excess grease, especially if your beef is not very lean.
Keep the heat low when you stir in the dried herbs. Cook them for about 1 minute, stirring constantly, to release their aroma. However, do not let them scorch, as burned herbs can taste bitter.
Cut the potatoes into similar-sized cubes. If some pieces are much larger than others, they may stay firm while the smaller pieces turn soft. Also, avoid adding the corn and tomatoes too early. The recipe adds them after the potatoes and green beans have simmered for 15 minutes, then cooks the soup for about 5 more minutes.
Finally, taste before adding salt. Broth and canned tomatoes can vary in sodium, so start lightly and season again at the end. If the soup tastes flat, a little more black pepper or salt may help bring out the flavors.
What to Serve With Hearty Hamburger Soup with Vegetables?
Serve this hamburger soup with warm crusty bread or soft dinner rolls for dipping into the broth. A simple green salad adds a fresh, crisp contrast, while grilled cheese makes the meal extra comforting. For a lighter side, try sliced cucumbers or steamed vegetables. Since the soup already includes potatoes, corn, and green beans, a simple side is often all you need.
Storage Instructions
Store: Let leftover soup cool, then transfer it to an airtight container and refrigerate it for up to 3 days. For food safety, do not leave the soup at room temperature for more than 2 hours.
Freeze: Cool the soup before freezing it in airtight, freezer-safe containers. Leave a little room at the top for expansion, and freeze for up to 3 months. For the best texture, thaw the soup overnight in the refrigerator before reheating.
Reheat: Warm the soup in a saucepan over low heat, stirring occasionally, until it is hot throughout. If it has thickened in the refrigerator, add a splash of broth or water. To use a microwave, place a serving in a microwave-safe bowl, cover loosely, and heat in short intervals, stirring between each one.
Recipe Info
- Preparation Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
- Level of Difficulty: Easy
- Servings: 6
- Calories: 269 kcal per serving
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: About 250 to 300 per serving
- Protein: About 18 to 23 grams per serving
- Fat: About 8 to 13 grams per serving
- Carbohydrates: About 25 to 33 grams per serving
These are general estimates. The exact nutrition will depend on the ground beef, broth, and brands you use.
Ingredients
- 1 tablespoon olive oil
- 1 lb lean ground beef
- 1 onion, chopped
- 2 ribs celery, chopped
- 2 carrots, peeled and chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 6 cups low-sodium beef broth or vegetable broth
- 2 large red or Yukon Gold potatoes, cut into small cubes
- 1 1/2 cups fresh green beans, trimmed and cut into 1-inch pieces
- 1 (15 oz) can corn, drained
- 1 (15 oz) can fire-roasted tomatoes
- Kosher salt and black pepper, to taste
Step-by-Step Instructions
Step 1: Brown the Beef and Soften the Vegetables
Heat the olive oil in a Dutch oven or heavy stockpot over medium-high heat. Add the ground beef and break it up with a spoon. When it is about halfway browned, add the onion, celery, and carrots. Keep cooking until the beef is fully browned and the onion and celery are soft. Then drain any excess grease.
Step 2: Add the Dried Herbs
Lower the heat. Stir in the oregano, marjoram, parsley, thyme, and basil. Cook for 1 minute, stirring constantly, so the herbs become fragrant without burning.
Step 3: Simmer the Potatoes and Green Beans
Add the broth, potatoes, and green beans. Bring the soup to a boil, then lower the heat and simmer for 15 minutes. Check that the potatoes and beans are beginning to soften before moving to the next step.
Step 4: Finish, Season, and Serve
Stir in the fire-roasted tomatoes and drained corn. Simmer for about 5 minutes, or until the vegetables are tender. Season with kosher salt and black pepper to taste. Serve hot, and refrigerate or freeze any cooled leftovers promptly.
Conclusion
This Hearty Hamburger Soup with Vegetables combines browned ground beef, tender potatoes, green beans, corn, and fire-roasted tomatoes in a savory herb broth. It takes about 55 minutes from start to finish, serves six, and stores well for future meals. Try a pot for your next family dinner, then share how it turned out or tell us which vegetables you added.
Hearty Hamburger Soup with Vegetables
Ingredients
Method
- Heat the olive oil in a Dutch oven or heavy stockpot over medium-high heat.
- Add the ground beef and break it up with a spoon. When it is about halfway browned, add the onion, celery, and carrots.
- Keep cooking until the beef is fully browned and the onion and celery are soft. Then drain any excess grease.
- Lower the heat and stir in the oregano, marjoram, parsley, thyme, and basil. Cook for about 1 minute, stirring constantly.
- Add the broth, potatoes, and green beans. Bring the soup to a boil.
- Lower the heat and simmer for 15 minutes, checking that the potatoes and beans are beginning to soften.
- Stir in the fire-roasted tomatoes and drained corn. Simmer for about 5 minutes, or until the vegetables are tender.
- Season with kosher salt and black pepper to taste. Serve hot.
