This hearty Hamburger Soup Recipe is not only super easy to make, but everyone loves it too!
Hamburger vegetable soup is chock full of tender ground beef, healthy veggies, and an option for other add-ins! Easy hamburger vegetable soup is a perfect soup for using up leftovers, too. Serve with our mouthwatering no knead bread to soak up all that savory broth and a nice, crisp Greek salad on the side!
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What We Love About This Hamburger Vegetable Soup Recipe
We love the versatility of this deliciously savory vegetable beef soup! It’s filling enough for bigger appetites, but light enough to eat at school or work for lunch. Plus, we have alternate cooking methods for stovetop, Instant Pot, and the Crockpot!
Ingredients and Variations of Soup with Hamburger Meat
MAIN INGREDIENTS – Hamburger potato soup is made with simple ingredients like ground beef, broth, potatoes, and tomatoes.
SEASONINGS – Add a handful of Italian seasonings or try a new flavor and stir in some onion soup mix or taco seasoning.
Variations
- To add even more texture, stir in some macaroni noodles or barley rice.
- Toss in a can or two of drained black beans or whatever your favorite bean is!
- This soup is a leftover lover’s dream! Add in leftover ham, bacon, or other vegetables, and make space in the refrigerator!
- Don’t forget to top your soup with your favorite cheese!
- Keeping it low carb? Switch out the potatoes for chopped cabbage.
How to Make Hamburger Soup
This one pot wonder is so easy to make, it’s ready in 1, 2, 3 easy steps!
On the Stovetop:
- Brown ground beef with onion and garlic.
- Add all ingredients except mixed vegetables. Bring to a boil & simmer, per recipe card at the bottom of this post.
- Stir in mixed vegetables & cook until potatoes are tender. If using, add cooked pasta.
We have instructions for how to make this tasty soup in the Instant Pot or in the Crockpot. Read on to find out how!
In the Instant Pot:
- Set Instant Pot to “sauté” and brown ground beef with onion until no pink remains. Drain fat, if desired. Add garlic and cook another minute.
- Add broth, diced tomatoes, tomato paste, potatoes, beef base, and seasoning mix along with the mixed vegetables and uncooked pasta or rice, if desired.
- Cover and set the Instant pot to 20 minutes. Let the Instant Pot naturally release for 10 minutes.
In the Slow Cooker:
- Brown ground beef with onion in a skillet until no pink remains. Drain fat, if desired. Add garlic and cook another minute.
- Add broth, diced tomatoes, tomato paste, potatoes, beef base, and seasoning mix along with the mixed vegetables and uncooked pasta or rice, if desired.
- Cover and cook on low for 4 to 6 hours or on high for 3 to 4 hours, or just until the potatoes are tender.
Tips and Tricks for the Best Hamburger Soup Recipe
This soup is nearly foolproof but we have a few ideas for changing it up the easy way!
- For the best flavor, use a 50/50 combination of ground beef and ground sausage.
- For a creamy soup, once the soup is fully cooked, remove some of the potatoes with a slotted spoon. Place the potatoes in a blender with a little milk and purée them. Add the blended potatoes back to the soup and stir thoroughly.
- For a super cheesy topping, garnish individual bowls of soup with shredded mozzarella or cheddar cheese.
Leftover Hamburger and Potato Soup?
Hamburger soup tastes better the next day when all of the flavors have had a chance to blend! Keep the soup in an airtight container in the refrigerator and it will be good for about 4 days. Freeze hamburger soup in zippered bags with the date written on the outside and the soup will keep for up to 8 weeks.
Other Delicious Soups To Try!
- Tortellini Soup – 30 minute meal!
- Creamy Tomato Soup – delicious.
- Split Pea and Ham Soup Recipe – a hearty dinner.
- Instant Pot Stuffed Pepper Soup – quick and easy soup.
- Chicken Taco Soup – flavorful and so simple.
Hamburger Soup Recipe
Equipment
Ingredients
- 1 pound ground beef
- ½ onion about ½ cup chopped
- 2 cloves garlic minced
- 3 cups beef broth
- 28 ounces diced tomatoes 1 large can, undrained
- 6 ounces tomato paste 1 can (or condensed tomato soup)
- 2-3 potatoes about 4 cups peeled and diced
- 2 teaspoons beef base or Worcestershire sauce
- 1 Tablespoon Italian dressing mix or 1 teaspoon salt, 1 ½ teaspoons oregano, and ½ teaspoon pepper
- 3 cups mixed vegetables fresh or frozen
Instructions
- In a large pot, brown beef and onion, using a meat chopper or wooden spoon to break up the meat, until the beef is no longer pink and the onion is soft. Drain fat if desired. Add garlic and cook for one minute.
- Add broth, diced tomatoes, tomato paste, potatoes, beef base, and seasoning mix. On medium high heat, bring to boiling point. Reduce heat to bring to a simmer, cover, and simmer for 10 minutes.
- Stir in mixed vegetables and simmer for 12-15 minutes or until potatoes are cooked through.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Adapted from Spend With Pennies
Love this soup, I have used potatoes diced, ditalini pasta or any small pasta ( I add it to the bowl and put soup on top, if you add it to the pasta it will absorb all the liquid that’s if you have leftovers) I also have added ground Italian sausage with great success. A very versatile and hearty soup.
Hello Sharon, adding sausage sounds delicious. I am happy that you enjoyed this soup recipe.
When adding uncooked pasta in the slow cooker recipe. How many cups of uncooked pasta would you add?
Hi Sierra, I would add ½ to ⅔ cup of uncooked pasta.
Love this recipe. Was very tasty. Had great flavor.
So glad you enjoyed it, Pat!
It was tasty but potatoes were VERY firm. I’d recommend a small dice (1/2″) and increasing cooking time
Thank you for the tips, Doug!
When using canned mixed vegetables do you drain them?
I would drain them Haley. Enjoy the soup!
Mine came out too tomatoey. What did I do wrong
Hi Pat, if you prefer the soup to have less tomato, you can omit the tomato paste. It is a tomato base for the soup, but it is very flexible. You could also add a small can of tomatoes (rather than a large one), and add additional broth.
Quick, easy, delicious!
So happy to hear that you love this soup Star!
Wonderful recipe! My husband & I loved it; and it was so easy to make! My kind of meal! Thank you!
I’m so happy to hear that you both love the soup so much Lu! You’re very welcome!
Howmany weightwatchers points in 1serving?
I do not follow weight watchers so I am not sure Deb. Hope you enjoy the soup!
If using barley rice instead of potatoes, when and how much would you add to the recipe? Thanks!
To add cooked barley, I’d add it about 5 minutes before just to heat it through. I haven’t tried uncooked barley for this recipe, but I’d suggest 1/2 – 2/3 cup. Barley takes approximately 40-50 minutes to cook (check the package), so in step 2, you’ll want to cook it for about 30 minutes instead of 10, and add the vegetables in step 3 when the barley is almost cooked. Enjoy Jenny!
What setting do you use on the InstantPot? Soup , slow cook, or pressure cook?
If your Instant Pot has a Soup function, you could try that. I’d suggest 6 minutes at high pressure, 15 minutes natural release. Enjoy Darlene!
Can you use can potatoes
I haven’t tried canned potatoes, but I think it would work Kathy. I’d add them in near then end just to heat them through. Enjoy the soup!
Can this be canned nd how would you process it??? Newbie canner here.
I’ve never tried to can this so can’t say for sure. Maybe another reader has some ideas!
Yes you can pressure can this. But add everything and bring to a boil. Fill jars and process 90 minutes at 10 lbs. Don’t cook the soup before hand otherwise all your vegetables will be mush
Thank you for the tips Lora!
Great Candace’s husband
So good, right? Happy to hear that you love this soup!