With less than 10 ingredients, this hamburger vegetable soup is one of the simplest soups I’ve ever made. Lean ground beef, diced tomatoes, potato, and frozen mixed veggies take off the pressure, while pantry staples like beef broth, tomato paste, and Italian seasoning create a rich and flavorful soup with little effort. It’s the perfect soup for cold winter nights.
How to Store and Reheat
Hamburger soup is a great make-ahead recipe, as the flavor continues to develop as it sits. Store the soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating gently on the stovetop over medium-low heat or in the microwave.
Serving Suggestions
I love to make this hamburger vegetable soup for weeknight dinners because it’s easy to make and a family favorite! My kids like to top it with croutons or crackers, and I like it with crusty bread, dinner rolls, or cornbread muffins!
How to Make Hamburger Soup Step by Step
Cook the Beef: Heat a large Dutch oven over medium-high heat. Add 1 pound of lean ground beef and cook for 5 minutes, or until only a small amount of pink remains. Add the Onion: Add 1 diced yellow onion and cook for an additional 5 minutes, or until the beef is browned and the onion is soft. Season with a pinch of salt and pepper. Add the Seasonings: Add 3 cloves of minced garlic, 2 tablespoons of tomato paste, and 1 teaspoon of Italian seasoning. Stir and cook for an additional minute. Stir in the Broth: Add 4 cups of low-sodium beef broth and scrape any browned bits off the bottom of the pan. Add 14 ounces (1 can) of diced tomatoes and 1 diced Russet potato. Stir to combine. Cook the Soup: Bring the soup to a boil and cook for 5-7 minutes, or until the potatoes are almost fork-tender. Add the Veggies: Add 12 ounces (1 bag) of frozen mixed vegetables and cook for another 5 minutes. Taste and season with additional salt and pepper if needed. Serve the soup with crusty bread and shaved Parmesan on top, if desired.
