In this hamburger soup recipe ground beef is seasoned and cooked with vegetables to make a hearty and flavorful meal. This soup is a good way to stretch a pound of meat and still get something wholesome on the table, even on busy weeknights.
This is a quick and easy ground beef vegetable soup that comes together in less than one hour (including the prep time). Ground beef is a versatile ingredient. Use it in soups or pasta dishes like this tasty cheeseburger macaroni and a meatball pasta bake. It’s also great in baked dishes like this frito pie casserole.
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- Ground Beef – We use ground chuck in this recipe, but ground round and sirloin will work well too.
- Seasoning and Spices – This easy soup is seasoned with salt, black pepper, oregano, cumin, and Worcestershire sauce. Additionally, tomato paste is used to add extra flavor and color.
- Vegetables – This soup includes onions, garlic, potatoes and frozen mixed vegetables. For the potatoes use gold or red potatoes if you have them because they will hold their shape better than russet.
- Broth – The beef broth in this soup is store-bought for convenience. Use your favorite brand. Choose a reduced-sodium variety if you are sensitive to salt.
- Oil – Use a neutral oil with a high smoke point because the beef is browned at moderate-high heat. We use canola oil, use your favorite.
- Do not add the vegetables when they are still frozen because the temperature of the soup will drop significantly. Instead, cook them just enough to defrost.
- Keep peeled and cut potatoes covered with cold water to slow the browning process. Just remember to drain them before adding them to the pot.
- Use low sodium beef broth if you are sensitive to salt. You can always adjust at the end, if needed.
Heat the oil over medium-high heat. Arrange the ground beef in a layer and cook for 2-3 minutes.
Stir well, arrange it in one layer and cook another 2-3 minutes. Then, continue cooking for 1-2 minutes until browned. Stir frequently.
If too much oil is rendered after browning the ground beef drain some of it. Take the pot off the heat, arrange the beef on one side and tip it slightly so that the oil pools opposite the meat. Use a large spoon to scoop out the excess oil. Then level the pot and continue with the recipe.
Lower the heat to medium and add the onions. Cook for 2-3 minutes, stirring occasionally.
Next, add the garlic, tomato paste, salt, dried oregano, Worcestershire sauce, cumin, and black pepper. Cook for 1-2 minutes, stirring frequently.
Add the beef broth, raise the heat, and bring the broth to a simmer. Gently scrape any bits off the bottom of the pot.
Lower the heat to medium-low, cover the pot and cook for 15 minutes, stirring occasionally.
Keep the soup at a simmer. If it is boiling too vigorously, lower the heat a touch.
Add the potatoes. Raise the heat, bring the soup back to a simmer. Cover and simmer for 10 minutes.
Add the vegetables, raise the heat to medium, cover and cook for 10 minutes. Lower the heat if needed.
Taste the soup and add salt if needed. As a reference we added ½ teaspoon to ours.
Frequently asked questions
Use sturdy vegetables that will hold up to the cooking time. Carrots, peas, green beans, and corn are good options. Do not use softer vegetables like zucchini, broccoli, cauliflower, etc. that will break up in the soup.
Use ground meat that has some fat content for flavor, but not too much so the soup doesn’t have too much grease. Try for 10-15% fat. Usually, the lean to fat ratios in ground beef are: Ground chuck 80-85% lean to 15-20% fat, Ground round 85-90% lean to 10-15% fat, and Ground sirloin 90-92% lean to 8-10% fat.
The secret to great soup is cooking in layers. Browning the meat and sautéing the vegetables/aromatics create a flavor base that enhances the taste, color, and texture of the soup. The next trick is to simmer store-bought broth for a while. This step adds to the overall cooking time but is essential in creating that “homemade” taste.
Large heavy pot – Use a heavy pot because it will hold heat best. We use a 4.3 quart enameled cast iron pot.
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Check out the Web Story for this easy hamburger soup recipe for a quick visual on making this delicious meal.
- 1-1¼ pound Ground Beef we use ground chuck
- 2 teaspoon Oil use a neutral oil with a high smoke point (we use canola oil)
- 1 Medium Onion diced
- 3-4 Garlic Cloves minced
- 1 tablespoon Tomato Paste
- 1 teaspoon Salt plus extra at the end if needed (we use kosher salt)
- 1 teaspoon Dried Oregano
- 2 teaspoon Worcestershire Sauce
- ¼ teaspoon Cumin
- ¼ teaspoon Black Pepper
- 6 cups Beef Broth
- 1 Large Potato peeled and cut into small cubes (about 12 ounces)
- 10 ounces Frozen Mixed Vegetables cooked to about half the time recommended on the package – just enough to defrost
- Heat the oil in a large pot over medium-high heat. Add the ground beef, arrange it in one layer and cook 2-3 minutes. Stir well, arrange it in one layer again and cook another 2-3 minutes. Then, continue cooking for 1-2 minutes until browned. Stir frequently.
- Lower the heat to medium and add the onions. Cook for 2-3 minutes, stirring occasionally.
- Next, add the garlic, tomato paste, salt, dried oregano, Worcestershire sauce, cumin, and black pepper. Cook for 1-2 minutes, stirring frequently.
- Add the beef broth, raise the heat, and bring the broth to a simmer. Gently scrape any bits off the bottom of the pot while stirring. Lower the heat to medium-low, cover the pot and cook for 15 minutes, stirring occasionally. Keep the soup at a simmer. If it is boiling too vigorously, lower the heat a touch.
- Add the potatoes. Raise the heat, bring the soup back to a simmer. Then, lower the heat to medium-low, cover and cook for 10 minutes. Stir occasionally.
- In the meantime, cook the vegetables using about half of the time recommended on the package. Add the vegetables to the soup, raise the heat to medium, cover and cook for 10 minutes. Keep the soup at a simmer, lower the heat if it’s boiling too vigorously, stir occasionally.
- Taste the soup and add salt if needed. As a reference we added ½ teaspoon to ours.