Hamburger Soup Recipe

4.63 from 8 votes

Filled with ground beef and vegetables, my savory hamburger vegetable soup is the best meal for cold winter days!

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Soup

Cuisine: American

Servings: bowls

Heat a large Dutch oven over medium-high heat. Add the ground beef and cook for 5 minutes, or until only a small amount of pink remains.
1 pound lean ground beef
Add the 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.
1 yellow onion
Add the garlic, tomato paste, and italian seasoning. Stir and cook for an additional minute.
3 cloves garlic, 2 tablespoons tomato paste, 1 teaspoon Italian seasoning
Add the beef broth and scrape any browned bits off the bottom of the pan. Add diced tomatoes and potatoes. Stir to combine.
4 cups low-sodium beef broth, 14 ounces diced tomatoes, 1 russet potato
Bring the soup to a boil and cook for 5-7 minutes, or until the potatoes are almost fork tender.
Add the frozen vegetables and cook for another 5 minutes. Taste and season with additional salt and pepper if needed.
12 ounces frozen mixed vegetables
Serve the soup with crusty bread and shaved parmesan on top, if desired.

Storage: Store hamburger soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.