Hearty Hamburger Soup with Vegetables and Tomato Soup Recipe

Introduction

This hearty Hamburger Soup combines ground beef, fresh vegetables, and rich tomato flavors into a comforting bowl perfect for any day. Ready in about 45 minutes, it’s an easy meal that satisfies the whole family with its savory taste and nourishing ingredients.

Ingredients

• 1 lb lean ground beef (80/20 or 85/15)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 stalks celery, diced
• 2 medium potatoes, peeled and diced
• 1 (14.5 oz) can diced tomatoes (undrained)
• 1 (10.75 oz) can condensed tomato soup
• 4 cups beef broth (homemade or low-sodium store-bought)
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• Salt & pepper, to taste
• Optional toppings: shredded cheddar, fresh parsley, sour cream

Instructions

1. Step 1: In a large Dutch oven over medium-high heat, add the ground beef. Break it up with a spoon and cook until no pink remains, about 5 minutes. Drain excess fat.
2. Step 2: Add the diced onion and minced garlic; cook until fragrant and translucent, about 2–3 minutes.
3. Step 3: Stir in carrots and celery, cooking for another 3 minutes.
4. Step 4: Add diced potatoes, undrained diced tomatoes, condensed tomato soup, and beef broth. Stir well to combine.
5. Step 5: Mix in Worcestershire sauce, dried thyme, bay leaf, and a generous pinch of salt and pepper.
6. Step 6: Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 30–35 minutes, or until the potatoes are tender. Stir occasionally.
7. Step 7: Remove the bay leaf. Taste and adjust seasoning as needed. Ladle soup into bowls and garnish with shredded cheddar, fresh parsley, or sour cream if desired.

Tips & Variations

• For extra flavor, sauté vegetables in a bit of butter before adding to the soup.
• Use ground turkey or chicken instead of beef for a lighter version.
• Add a splash of red wine or a dash of smoked paprika for a deeper taste.
• Make it vegetarian by substituting beef broth with vegetable broth and omitting the meat.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this soup?

Yes, frozen carrots, celery, and potatoes can be used. Just adjust the simmering time as frozen vegetables might cook faster.

Is it possible to make this soup in a slow cooker?

Absolutely. Brown the beef and sauté the vegetables first, then add all ingredients to the slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until potatoes are tender.

Hearty Hamburger Soup with Vegetables and Tomato Soup Recipe

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★★★★★

5 from 141 reviews

• Author: Harper
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This hearty Hamburger Soup is a comforting and easy-to-make meal featuring ground beef, tender vegetables, and a rich tomato broth. Perfect for chilly days, it simmers to develop deep flavors and is easily customizable with your favorite toppings such as shredded cheddar, fresh parsley, or sour cream.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb lean ground beef (80/20 or 85/15)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 stalks celery, diced
• 2 medium potatoes, peeled and diced
• 1 (14.5 oz) can diced tomatoes (undrained)
• 1 (10.75 oz) can condensed tomato soup
• 4 cups beef broth (homemade or low-sodium store-bought)
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• Salt & pepper, to taste

Optional Toppings

• Shredded cheddar cheese
• Fresh parsley
• Sour cream

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Instructions

1. Brown the beef: In a large Dutch oven over medium-high heat, add the ground beef. Break it up with a spoon and cook until no pink remains, about 5 minutes. Drain excess fat to keep the soup lean.
2. Sauté onion and garlic: Add the diced onion and minced garlic to the pot. Cook until fragrant and translucent, about 2–3 minutes, which builds the soup’s flavor base.
3. Add carrots and celery: Stir in the sliced carrots and diced celery and cook for another 3 minutes to slightly soften the vegetables.
4. Add potatoes, tomatoes, and liquids: Stir in diced potatoes, the entire can of diced tomatoes with juice, condensed tomato soup, and beef broth to form the soup base.
5. Season the soup: Add Worcestershire sauce, dried thyme, bay leaf, and a generous pinch of salt and pepper to season the soup well.
6. Simmer the soup: Bring the mixture to a gentle boil, then reduce heat to low. Cover and let it simmer for 30–35 minutes, stirring occasionally, until the potatoes and vegetables are tender.
7. Finish and serve: Remove the bay leaf, taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with optional toppings such as shredded cheddar, fresh parsley, or sour cream.

Notes

• Use lean ground beef to reduce fat in the soup.
• You can substitute beef broth with vegetable broth for a lighter flavor.
• Feel free to add other vegetables like peas or green beans for variation.
• Simmer gently to avoid overcooking the vegetables.
• Leftovers store well in the refrigerator for up to 3 days and reheat easily.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: hamburger soup, ground beef soup, beef and vegetable soup, easy soup recipe, hearty soup