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    You are here: Home » Meal Type » Soups and Stews » Easy Hamburger Vegetable Soup

    Easy Hamburger Vegetable Soup

    5 from 14 votes
    March 4, 2021 (updated July 5, 2021) by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Jump to Video Print Recipe
    A bowl of hearty kid friendly whole30 hamburger soup in a grey bowl on a marble table.

    Hamburger Soup is my go-to dinner plan when I forgot to plan! Most the of the ingredients are fridge and pantry staples, so I almost always have everything on hand. But more than that, this is an easy, healthy, and 100% kid approved recipe that never lets me down. It’s a dinner hero! 

    Three bowls of hamburger vegetable soup on a marble table with a grey linen napkin and two silver soup spoons.
    Jump to:
    • Watch: Hamburger Soup Video
    • How to Make Hamburger Soup
    • Can I Make This in a Crockpot?
    • Tips for Making This Recipe
    • What to Serve with Hamburger Soup
    • Variations
    • This Soup Is…
    • More Healthy, Hearty Soup Recipes
    • Recipe

    Ya know what’s a real pain in the butt? Finding quick, easy, and healthy dinner recipes that zero people in my house will complain about – little people and big people. Hamburger Vegetable Soup is one such culinary unicorn.

    Parents love to cook it (because it’s so flippin’ easy) and kids love to eat it. I mean, it’s called hamburger soup.

    I especially appreciate how flexible this soup is based on whatever vegetables or protein I happen to have on hand. The remaining ingredients are basic pantry staples, which means this recipe is always the answer to “what’s for dinner?” when I forgot to plan.

    Watch: Hamburger Soup Video

    Need a different visual? This post is also available as a story!

    How to Make Hamburger Soup

    Classic hamburger soup is made by simmering ground beef with vegetables and a starch in a savory tomato-based broth. Our vegetable heavy version incorporates bell pepper, yukon gold potatoes, and fresh green beans, making it both colorful and nutrient dense. The resulting dish is more stew than soup, and is a hearty stick-to-your-ribs dinner that the entire family loves.

    • Ground beef sautéed with onions in a blue soup pot.
    • Tomato paste worked into cooked ground beef and onions in a blue soup pot.
    • Hamburger soup with vegetables and potatoes in a blue soup pot before simmering.
    • Hamburger vegetable soup in a blue soup pot with a wood spoon.
    1. Sautee the ground beef in a dutch oven or soup pot until no longer pink. Add the onions and saute until soft. Then add the garlic and saute 1 minute more.
    2. Add tomato paste and work into the beef and onions.
    3. Add more vegetables – carrot, celery, bell pepper, and tomatoes – then pour in crushed tomatoes, beef broth, and seasonings. Stir, add a bay leaf, and simmer 20 minutes, or until the potatoes are tender.
    4. Add fresh green beans and simmer 5 minutes more, or until the green beans are cooked through.
    5. Taste for seasoning and adjust as needed. Ladle into bowls and serve immediately.
    A bowl of paleo and whole30 hamburger soup in a grey bowl with a silver soup soon.

    Can I Make This in a Crockpot?

    Yes! This recipe adapts very well to a slow cooker.

    1. Brown the ground beef in a skillet, then transfer to a slow cooker.
    2. Add the remaining ingredients except the green beans. Cook LOW 3-4 hours or HIGH 7-8 hours.
    3. Add the green beans in the last 30 minutes.
    4. Taste for seasoning and serve.

    Tips for Making This Recipe

    • Use crushed tomatoes, or puree a can of diced tomatoes.
    • Fire roasted tomatoes will add a nice flavor boost.
    • The flavor is best with homemade bone broth (either beef or chicken), but good quality store-bought broth is totally fine! Choose a low sodium variety so you can season to taste.
    • Both the protein and vegetables are flexible based on what you have available – see the variations section below!

    What to Serve with Hamburger Soup

    Hamburger soup is super filling, so we serve it on its own with perhaps a little seasonal fruit, a green salad, or a slice of crusty sourdough bread.

    Hamburger soup recipe in a blue dutch oven on a marble table.

    Variations

    • Most ground meat works. Use ground turkey, Italian sausage (casings removed), ground pork or lamb, or even venison in place of the ground beef.
    • Use any potato you love – red bliss potatoes, sweet potatoes, or peeled russet potatoes all work well.
    • Or use pasta! Substitute half a pound of your favorite short pasta; cook separately then stir in at the end.
    • Feel free to use frozen green beans or a medley of frozen vegetables. Cook 3-4 minutes at the end, or until warmed through.
    • Add more vegetables, or use alternatives: frozen corn and/or peas can be added with the green beans; add butternut squash with or in place of the potatoes; try diced zucchini with or in place of the green beans.
    • Add cheese: garnish each bowl with a sprinkle of shredded cheddar cheese.

    This Soup Is…

    • Naturally Whole30 and paleo
    • Gluten free and grain free
    • Allergy Friendly – nut free and dairy free.
    • Incredibly nutrient dense with full servings of both Vitamins A and C

    More Healthy, Hearty Soup Recipes

    • Slow Cooker Beef and Butternut Squash Stew
    • Vegan Stew
    • Loaded Cauliflower Soup
    • Spicy Chicken Taco Soup
    • Extra Veggie Beef Chili
    Three bowls of whole30 hamburger soup on a marble table with a grey linen napkin.

    Did you make this hamburger vegetable soup recipe? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    A bowl of whole30 hamburger soup on a marble table with a grey linen napkin.

    Easy Hamburger Vegetable Soup

    5 from 14 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Classic hamburger soup is made by simmering ground beef with veggies and a starch in a savory tomato-based broth. This Whole30 compliant version incorporates bell pepper, yukon gold potatoes, and fresh green beans, making it both colorful and nutrient dense. The resulting dish is more stew than soup, and is a hearty stick-to-your-ribs dinner that the entire family loves. 
    Prep Time: 15 minutes mins
    Cook Time: 45 minutes mins
    Total Time: 1 hour hr
    Servings : 6
    Calories: 318

    Recommended Equipment

    • Dutch Oven
    • Wood Spoon

    Ingredients

    • 2 tbsp olive oil
    • 1 lb ground beef
    • 1 large sweet onion, diced to ½″
    • 2 cloves garlic, minced
    • 3 tbsp tomato paste
    • 2 large carrots, diced to ½″
    • 2 stalks celery, thinly sliced
    • 1 bell pepper, seeds and stem removed, diced to ½″
    • 12 oz yukon gold potato, diced to ½″
    • 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

    • Heat a dutch oven over medium high heat. Add the olive oil and heat until it shimmers. Add the ground beef and sautee, stirring frequently to break into pieces, until browned and no longer pink, 6-7 minutes
    • Add the onion to the beef and saute until soft, stirring occasionally, 6-7 minutes. Add the garlic and cook, stirring continuously, for 1 minute more.
    • Add the tomato paste and work into the beef and onions; cook until the color deepens, about 2 minutes.
    • Add the carrot, celery, bell pepper, and potatoes, then top with the pureed tomatoes, beef broth, salt, pepper, and italian seasoning. Give the soup a good stir, then top with a bay leaf.
    • Increase the heat to high and bring the soup to a boil. Reduce heat to medium and simmer until the potatoes are tender, 20 minutes.
    • Add the green beans, and stir into the soup. Simmer an additional 5 minutes until the green beans are cooked through. 
    • Taste for seasoning and add additional salt and pepper if needed. Ladle into soup bowls and serve immediately.

    Notes

    • If you can’t find a 14.5-oz can crushed tomatoes, simply puree a can of diced tomatoes in a blender.
    • Frozen green beans can be substituted for fresh. Reduce simmering time to 2-3 minutes, until the green beans are just cooked through. 
    STORING AND FREEZING
    • LEFTOVERS:  Store leftovers in the fridge in a sealed container for up to 4 days.
    • FREEZER:  Store in an airtight container for up to 3 months; defrost in the fridge overnight, then reheat on the stove over medium heat. 

    Nutrition Information

    Calories: 318kcal (16%), Carbohydrates: 29g (10%), Protein: 23g (46%), Fat: 13g (20%), Saturated Fat: 4g (20%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 47mg (16%), Sodium: 767mg (32%), Potassium: 744mg (21%), Fiber: 6g (24%), Sugar: 10g (11%), Vitamin A: 4650% (4650%), Vitamin C: 179% (179%), Calcium: 80% (80%), Iron: 4.7% (5%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    50 Comments
    Filed Under: Fall Recipes, Gluten Free, Grain Free, Kid Friendly, Main Dishes, Paleo, Soups and Stews, Whole30 Recipes, Whole30 Soup Recipes, Winter Recipes

    Reader Interactions

    Comments

    1. Mar

      January 14, 2019 at 7:23 pm

      This looks like an excellent dish! Going to give it a try this week. But an FYI, when on Whole 30 you’re support to avoid legumes, so perhaps cut the green beans.

      Reply
      • Danielle

        January 14, 2019 at 8:27 pm

        Hi Mar! I hope you like the soup. Green beans are totally okay on a Whole30, and recently (maybe the last year or two?) the Whole30 team has also revised the rules to allow snap peas and snow peas as well. All three are more “pod” than bean, hence the update. Shelled and english-type peas are still out though.

        Reply
      • Jill

        January 23, 2021 at 5:27 pm

        Green beans are allowed on W30.

        Reply
    2. Andrea

      January 27, 2019 at 2:58 pm

      5 stars
      When I place these ingredients in MFP I get 62 carbs per serving! I like your # better ha ha but I want to make sure which one is correct! How did you get your #? Is this listed in MFP? Thank you!

      Reply
      • Danielle

        January 27, 2019 at 3:06 pm

        Hi Andrea! Yes, I used My Fitness Pal to calculate, but I often cross-check the ingredients with brand labels too. And there are a few ingredients that MFP defaults to that are completely off (raw garlic is one – so bizarre!). Here’s the recipe card: https://www.myfitnesspal.com/recipe/edit_v2/23929161690557 (let me know if that link doesn’t work, I haven’t shared one yet).

        Reply
    3. Jill Bieberich

      March 30, 2019 at 10:46 am

      This dish was awesome! I didn’t have tomato paste but threw in a bag of homemade tomatoes with green chilies and turned out super. Thanks

      Reply
    4. Christine Hogan

      July 22, 2019 at 11:36 pm

      I first saw a recipe for Hamburger Soup in the Chicago Tribune food section over 35 years ago. And I’ve been making a version of this for years. When Devin was old enough to ear finger food, I used to drain some of the liquid out and scramble it with eggs. Perfect finger food! One of his favorite foods to eat as a toddler.

      Reply
      • Danielle

        July 24, 2019 at 9:55 am

        This was also one of both of my children’s first finger foods, and they still love it! It feels like such a win when I can find a healthy recipe that they love at that age 🙂

        Reply
    5. Swtpea821

      September 09, 2019 at 4:24 pm

      This says paleo but potatoes aren’t part of paleo so do you have a substitution for those? Maybe sweet potatoes instead?

      Reply
      • Swtpea821

        September 09, 2019 at 6:47 pm

        Made this tonight and it was delicious! I substituted the Yukon potatoes for sweet potatoes and it was great! Thank you.

        Reply
        • Heidi

          January 21, 2021 at 9:03 pm

          My family loved this! (Including my 10 month old and 2 year old)! I used ground venison, red bell pepper, and tomato sauce, followed the rest of the recipe exactly and it turned out so good. Definitely will be making this again.

          Reply
    6. Jessica

      November 04, 2019 at 5:29 pm

      Have made this soup many times now, and it is a perfect quick, easy and hearty soup for weeknights!

      Reply
      • Danielle

        November 06, 2019 at 1:09 pm

        So thrilled to hear this Jessica, thanks for sharing!

        Reply
    7. Crystal

      November 30, 2019 at 10:07 am

      Adding this to my meal plan this morning. I’ve been searching for good hamburger vegetable soup like my dad used to make with frozen mixed vegetables & V8. This is definitely an improvement and looks delicious. I can’t wait! Thank you!

      Reply
    8. Mikaela

      January 01, 2020 at 5:28 pm

      5 stars
      Just made this tonight for dinner and it was delicious!!! The whole family loved it!! I will definitely be making this again.

      Reply
    9. Tonya

      February 23, 2020 at 3:28 pm

      Any idea how long you would cook this in the crockpot?

      Reply
    10. Amy

      March 24, 2020 at 7:34 pm

      5 stars
      hamburger soup was fantastic The only thing I had to leave out was the green pepper due to the quarantine I didn’t feel like a green pepper was important enough to get out today lol but would definitely make this again!

      Reply
    11. Charly

      April 11, 2020 at 11:44 pm

      5 stars
      Made this tonight and my husband and 3 year old loved it! I kept everything the same except I didn’t have beef broth, so I used chicken broth instead. It was delicious! Easy to make and super yummy!
      Thanks for the recipe!

      Reply
    12. Crystal R Bussell

      February 24, 2021 at 8:19 pm

      5 stars
      I love this soup!

      Reply
    13. Amy W.

      March 18, 2021 at 12:53 pm

      My family loves this soup, but I noticed you recently changed the herbs to Italian Seasoning rather than the previous herb measurements. Any chance you can remind me what the previous recipe called for? I didn’t have Italian Seasoning on hand last night.

      Reply
      • Danielle

        March 22, 2021 at 10:35 am

        Hi Amy – sorry about that! I updated to Italian seasoning to make it easier on the prep side, since the original seasonings are basically DIY Italian seasoning. Here’s the original measurements: 1 tsp dried parsley, 1 tsp dried basil, 1/2 tsp dried thyme, 1/4 tsp dried oregano. If you’d like a hardcopy of the original recipe, shoot me an email at hello@oursaltykitchen.com and I’ll send it over!

        Reply
    14. Bonnie

      September 25, 2021 at 4:11 pm

      5 stars
      Made this today and it was so great! I did use red potatoes only because that was I had. I also add a can of Rotel tomatoes, because my husband and I like spicy.
      Also, something crazy. I added at the last was about 2 oz of cream cheese, just to not waste from another recipe I made earlier that week. It was good.

      Reply
    15. Kym Bakin

      January 05, 2022 at 10:07 am

      5 stars
      Made this for the family last night since I’m detoxing this morning with a round of whole30. So nice to have recipes I can make for all of us. Everyone loved it!!! 💜

      Reply
    16. Cheryl Williams

      February 07, 2022 at 11:50 am

      Cook on high for 7-8 hours? 😳
      I think you flip-flopped low and high cooking times?
      🙂

      Reply
    17. Bethany

      April 16, 2022 at 8:08 pm

      5 stars
      This soup is amazing!! My husband, kids, and I all loved it! This will become a regular in our rotation. Thank you!!

      Reply
    18. Stacey Alvarado

      September 29, 2022 at 11:39 am

      5 stars
      Great flavor. Can be generous on the Italian seasonings.

      Reply
    19. Trista

      October 19, 2022 at 2:29 pm

      5 stars
      Love this soup! I make it multiple times throughout fall and winter. And almost entire I make a double batch.

      Reply

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