Dinner

Easy Hamburger Vegetable Soup Recipe

ByClara Bennett November 12, 2026November 12, 2026

Introduction

Hearty and comforting, this Easy Hamburger Vegetable Soup turns pantry staples into a flavorful one-pot meal. It blends savory beef, chunky vegetables, and a kiss of tomato with warm Italian notes for a nourishing weeknight dinner.

The dish sits in white bowls on a white marbled background, showing a thick red-brown tomato-based sauce with chunky bits of ground meat and glossy vegetables. A bottom layer of rich broth holds diced potatoes and carrots, forming the base. Above that, a middle layer of tender potatoes, orange carrot chunks, and pale onions nestles with bright green beans and small onion pieces, all coated in the sauce. The top layer is a scattering of green beans and potato pieces, with the meat appearing in small crumbles throughout, giving the bowl a hearty, multi-textured look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 lb ground beef
1 large sweet onion (diced to 1/2″)
2 cloves garlic (minced)
3 tbsp tomato paste
2 large carrots (diced to 1/2″)
2 stalks celery (thinly sliced)
1 bell pepper (seeds and stem removed, diced to 1/2″)
12 oz Yukon Gold potato (diced to 1/2″)
1 14-oz can crushed tomatoes, fire roasted preferred (or diced tomatoes, pureed in a blender)
4 c beef broth
1 tsp kosher salt
1 tsp ground pepper
1 tbsp Italian seasoning
1 bay leaf
8 oz green beans (trimmed and chopped into bite-sized pieces)

Instructions

Step 1: Brown the ground beef in a large pot or Dutch oven over medium-high heat until it is browned and no longer pink, breaking it into small pieces as it cooks.
Step 2: Heat the Dutch oven, add the olive oil, and heat until it shimmers. Add the ground beef and sauté, stirring frequently, until browned and crumbly, about 6–7 minutes.
Step 3: Saute alliums. Return to the pot and begin to build the base flavor.
Step 4: Add the onion to the beef and sauté until soft, stirring occasionally, about 6–7 minutes. Add the garlic and cook, stirring continuously, for 1 minute more.
Step 5: Add tomato paste.
Step 6: Add the tomato paste and work it into the beef and onions; cook until the color deepens, about 2 minutes.
Step 7: Add the remaining ingredients except green beans.
Step 8: Add the carrot, celery, bell pepper, and potatoes, then top with the crushed tomatoes, beef broth, salt, pepper, and Italian seasoning. Give the soup a good stir, then top with the bay leaf.
Step 9: Simmer. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer.
Step 10: Increase the heat to high and bring the soup to a boil. Reduce heat to medium and simmer until the potatoes are tender, about 20 minutes.
Step 11: Add the green beans and stir into the soup. Simmer for an additional 5 minutes until the green beans are cooked through.
Step 12: Season and serve. Taste for seasoning and adjust with additional salt and pepper if needed. Ladle into bowls and serve immediately.

Tips & Variations

For a lighter version, substitute ground turkey and reduce the olive oil to 1 tbsp.
Use crushed tomatoes with a touch of heat or a splash of hot sauce to boost warmth.
Leftover soup thickens as it rests—add a splash of broth when reheating to loosen it.

Storage

Store cooled soup in an airtight container in the refrigerator for up to 3–4 days. Reheat on the stovetop over medium heat, adding a little broth or water if needed to reach your preferred consistency. It also freezes well for up to 3 months.

How to Serve

A white bowl holds a thick, reddish-brown stew with small, diced potatoes, green and red bell peppers, onions, and crumbled ground meat all in a glossy tomato sauce; the ingredients are distributed in chunky, separate pieces with a few green peppers and potatoes resting on top for color, and a spoon sits partly submerged in the liquid. The dish shows several visible layers: the bottom is dark broth, the middle layer is meat and vegetables in sauce, and the top has bright vegetable chunks scattered across, giving a contrast of yellow potatoes, green and red peppers, and caramelized onions. The scene is set on a white marbled surface, and the white bowls emphasize the warm tones of the stew. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes. Sauté the beef and vegetables on the stove, then transfer to a slow cooker with the remaining ingredients. Cook on low for 6–8 hours or high for 3–4 hours, until potatoes are tender.

What vegetables can I add or swap?

Feel free to add corn, zucchini, or green peas. Add heartier vegetables earlier and quicker-cooking ones later to keep a nice texture.

Clara Bennett