Hamburger Soup

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My Hamburger Soup Recipe Is Hearty, Healthy, And Ready Fast

I made this easy hamburger soup recipe on a busy weeknight when I wanted something cozy, simple, and needed to use up some hamburger and veggies before they went bad. It reminds me of a cross between my veggie soup and beef soup, but with hamburger meat instead. It’s hearty enough to be a complete meal on its own without needing any sides. Here’s why you need to add this hamburger vegetable soup for chilly days:

• Rich, savory flavor – Browning the beef first adds depth, and simmering it with garlic, onions, and Italian seasoning gives the broth that homemade, slow-cooked taste, but without actually taking all day. Even the kids love this one.
• Chunky beef and veggies in every bite – Every spoonful has tender ground beef, crisp-tender green beans, and colorful veggies. It’s so hearty hubby doesn’t even miss the pasta, rice or potatoes (though you could add them 😉).
• On the table fast – It all comes together in one pot with simple ingredients you probably already have, and it’s ready in just 30 minutes. I like to double the recipe for easy lunches all week.

All you need is a salad and some crusty bread on the side. Make it with me!

Reader Review

• More Reviews

“We LOVED this soup! It’s perfect for using up leftover veggies in the fridge and is so hearty and comforting. Definitely adding to my rotation!” –Taylor

⭐⭐⭐⭐⭐

Ingredients & Substitutions

Here I explain the best ingredients for my easy hamburger soup recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Ground Beef – I like using 85/15 grass-fed beef for the best flavor and a little extra nutrition, but lean ground beef works too. You can also swap in ground turkey, chicken, pork, or even Italian sausage if that’s what you have. I’ve made versions of this hamburger vegetable soup with all of them.
• Olive Oil – I usually use olive or avocado oil, but any oil that handles high heat will do the job.
• Aromatics – I used white onion and fresh garlic, but yellow or red onion works too. If you’re short on time, the jarred minced garlic is totally fine.
• Veggies – I went with bell peppers, celery, and green beans, but feel free to mix it up. Red potatoes, corn, peas, carrots, kale, or spinach are all great additions. Just add sturdier veggies earlier and toss in the delicate ones near the end.
• Tomatoes – I used canned diced tomatoes, but roasted adds a nice smoky flavor. If you have fresh tomatoes, use those. Want a richer broth? Stir in a little tomato paste.
• Spices – I kept it simple with Italian seasoning, sea salt & black pepper.
• Broth – Beef broth gives it the classic flavor, but chicken or veggie broth will still work if that’s what you’ve got. Bone broth makes it extra rich. I usually go for reduced sodium so I can adjust the salt myself.

How To Make Hamburger Soup

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Saute. Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the onion, garlic, bell peppers, and celery. Cook until the onions are soft and translucent.
2. Brown. Add the beef and break it up with a spatula. Cook until it’s no longer pink.
3. Simmer. Stir in the tomatoes, green beans, salt, pepper, Italian seasoning, and broth. Bring to a boil, then reduce heat and simmer the hamburger soup until the green beans are tender.

My Recipe Tips

• Cut the green beans to a size you like. I usually trim and cut them in half if they’re too long so they’re easier to eat and mix in better throughout the soup.
• I don’t have to drain the fat from my ground beef since I use 85/15 grass-fed beef, which adds great flavor without being overly greasy. If you’re using fattier beef, like 80/20 or regular ground chuck, you can drain some of the fat after browning for a leaner soup.
• Want to cook this soup in the Crock Pot instead? Brown the ground beef and saute the veggies or skip that step to keep it simple. Add everything except the green beans to the slow cooker and stir. Cook on Low for 7-8 hours or High for 3.5-4, adding the green beans during the last 2 hours.
• Taste and adjust before serving. Broths can vary, so I like to taste at the end and add a little more salt or even a splash of lemon juice if it needs a boost.

Recipe Card

5 from 29 votes

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Hamburger Soup

This easy hamburger vegetable soup recipe makes a hearty, comforting meal in just 30 minutes. Perfect for busy nights or meal prep.

Prep: 5 minutes

Cook: 25 minutes

Total: 30 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 4 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Olive oil ▢
• 1/2 cup White onion (chopped) ▢
• 3 cloves Garlic (minced) ▢
• 1/2 cup Bell peppers (chopped) ▢
• 2 stalks Celery (chopped) ▢
• 1 lb Ground beef ▢
• 1 15-oz can Diced tomatoes ▢
• 1 cup Green beans (trimmed, cut in half if too large) ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 1 tsp Italian seasoning ▢
• 6 cups Beef broth ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a dutch oven over medium-high heat, add the olive oil, chopped onion, minced garlic, chopped bell peppers, and celery. Saute for 5 minutes, until the onion is translucent and the bell peppers have softened.

2. Add the ground beef and break it up with a spatula. Saute for 5 more minutes, until the beef is no longer pink.

3. Add the diced tomatoes, green beans, salt, pepper, Italian seasoning, and the beef broth to the pot and bring to a boil. Lower the heat to medium-low and simmer for 20-25 minutes, until the green beans are cooked.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

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Maya’s Recipe Notes

Serving size: 1 1/2 cups

• Tips: Check out my recipe tips above to help you get the best flavor, prevent mushy veggies, and make this soup turn out just right every time.
• Store: Keep leftovers in the fridge for 3-4 days.
• Meal prep: This hamburger soup is great for meal prep. I like to make a double batch and stash some away for later.
• Reheat: Warm on the stove or in the microwave until hot. Thaw first if frozen, or heat straight from frozen.
• Freeze: Keep in an airtight container in the freezer for 2-3 months.
• Note on nutrition info:  Serving size is large enough to be a meal. If you want this hamburger soup as a starter, the serving size can be 1 cup, and the recipe will make 6 servings.

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 346

Fat 21.5g

Protein 27.3g

Total Carbs 11.2g

Net Carbs 8g

Fiber 3.2g

Sugar 5.4g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

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  Cauliflower Soup
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  Chicken Vegetable Soup
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  Pumpkin Soup
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  Sausage And Kale Soup

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More Hamburger Soup Recipes

If you loved this hamburger vegetable soup, here are a few more hamburger soup recipes to try next:

Beef Cabbage Soup

Cheeeseburger Soup

Stuffed Pepper Soup

Taco Soup