This light and flavorful Vegetable Soup with Ground Beef is made in one pot for a quick, filling, and affordable family dinner. This recipe is endlessly adaptable and great for using up whatever veggies are hanging out in your produce drawer!
One Pot Vegetable Soup with Ground Beef
I know what you're thinking, and yes, we do in fact have a Hamburger Soup on this site already. It's a good one, too!
So why this new recipe? Well, our original hamburger soup calls for a rich beef and tomato broth that's a bit heavier on the beefy ingredients and lighter on the veggie ingredients.
When I saw a lighter vegetable soup in The Modern Proper’s cookbook, Simple Dinners for Everyday, I knew I had to try making it with a ground beef twist.
As expected, this Ground Beef and Vegetable Soup is a delight. Chock full of veggies and swimming in a light, herby broth, this soup is extremely satisfying without feeling heavy.
Here’s why you’ll love it too:
It’s a full meal made in one pot. This recipe has all the veggies you need, plus ground beef for added protein. Grab some crusty bread and dinner is finished!
It’s a great way to use up leftover vegetables. This soup is IDEAL for using up those awkward odds and ends you may have in your produce drawer or freezer. Got a single potato? Half of a bell pepper? Maybe a half-used bag of frozen corn? THROW THEM IN!
It’s got the perfect finishing touches. The real secret to this soup’s flavor is in the final additions- salty Parmesan and tangy sweet balsamic lend just the right amount of richness to this vegetable and ground beef soup.
- Mirepoix- This is just a fancy French word for onions, carrots, and celery that are sauteed together to start a recipe. These three vegetables form a strong flavor base for many soups and stews including Crock Pot Cheeseburger Soup and Easy Vegan Lentil Soup.
- Ground Beef- Lean ground beef works well in this recipe, but feel free to use whatever beef you have on hand. Just remember to drain the fat off the beef if there is a lot of excess in the pan before proceeding with the recipe.
- Seasonings- Salt, pepper, dried thyme, and dried basil are the key seasonings for this soup.
- Chicken broth- I love the lighter taste of the chicken broth in hamburger soup, but feel free to substitute beef broth if you prefer.
- Assorted veggies- Here’s where you get to have fun and clear out those produce and freezer drawers. This soup works well with a ton of different veggies, but you can see a few of our favorites below.
- Parmesan cheese- We finish the bowls of hamburger and vegetable soup with a sprinkling of Parmesan cheese. That extra bit of salty cheese really makes a difference!
- Quality aged balsamic vinegar- When we say quality vinegar, we mean something that is thickened and slightly sweet. A $3 bottle of vinegar will be too acidic as a finishing touch. Look for something that is more the consistency of syrup and a dark, rich color. You can also reduce a bottle of cheaper balsamic to get a sweeter glaze that’s perfect for drizzling and finishing recipes. Try it in place of the red wine glaze on these Goat Cheese Burgers!
How to Make Vegetable Soup with Ground Beef
Step 1: Saute the vegetables. In a large Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery, and saute for about 8 minutes, until veggies are beginning to soften, stirring often.
Step 2: Cook the ground beef. Push the veggies to one side and add the ground beef. Cook without stirring for a few minutes, then flip, stir the veggies back in, and continue to cook until the beef is browned and no pink remains. If there is a lot of excess fat in the pan, drain it off before proceeding.
Step 3: Season. Add the garlic to the pan and saute until fragrant. Season the veggies and meat with salt and pepper until they taste great.
Step 4: Add herbs and broth. Add the thyme, basil, and chicken broth to the pan and bring to a simmer.
Step 5: Add remaining vegetables. Add the veggies and cook until softened, 5-10 minutes.
Step 6: Serve. Taste and season the soup with additional salt and pepper if needed. Serve with shredded Parmesan cheese and a swirl of high quality balsamic vinegar.
Favorite Veggies To Use in Vegetable Soup
- Butternut squash
- Green Beans
- Bell Peppers
- Kale or spinach
Storage and Make Ahead Instructions
Leftover hamburger and vegetable soup can be stored in an airtight container in the fridge for up to 5 days.
Individual portions reheat well in the microwave. Reheat larger portions on the stove top.
This soup can be frozen. Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat on the stove top.
Tips for Success
- You can use fresh or frozen veggies in hamburger soup. We usually use a mix of both. Frozen veggies that work particularly well include zucchini and yellow squash, green beans, corn, and peas. You can also use a bag of frozen mixed vegetables.
- Heartier vegetables like potatoes and butternut squash will take a bit longer to cook (about 8-10 minutes), but zucchini, corn, and other soft, small veggies will be done sooner. If you’re using all softer veggies, feel free to take the soup off the heat as soon as they’re tender.
- Be sure to cut egetables like potatoes into small bite size chunks so they cook evenly and quickly.
- This recipe as written will make for a hearty soup, without a lot of extra broth. Feel free to add more broth if you prefer a more liquid-y soup.
More Ground Beef Soup Recipes to Try
Need a warm up for a winter day? Try these other favorite soup recipes!
- One Pot Lasagna Soup
- Creamy Beef Enchilada Soup
- Creamy Hamburger Tomato Soup with Pasta
- Creamy Taco Soup
Vegetable Soup with Ground Beef
- 2 Tablespoons olive oil
- 1 yellow onion (chopped)
- 3 large carrots (peeled and cut into rounds)
- 3 celery ribs (sliced)
- 1 lb. lean ground beef
- 2 cloves garlic (minced)
- Kosher salt and pepper (to taste)
- ½ teaspoons dried thyme
- 1 teaspoon dried basil
- 5 cups chicken broth
- 4-5 cups chopped veggies (fresh or frozen *see note)
- Shredded Parmesan cheese (for serving)
- Good quality aged balsamic vinegar (for serving)
- In a large Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery, and saute for 8-10 minutes, until veggies are beginning to soften, stirring often.
- Shove the veggies over to one side. Add the ground beef and cook without stirring for 2-3 minutes, to brown one side. Flip and stir in the veggies, continuing to cook until the beef is browned and no pink remains. If there is a lot of excess fat in the pan, drain it off before proceeding.
- Add the garlic to the pan and saute until fragrant. Season the veggies and meat with salt and pepper until they taste great.
- Add the thyme, basil, and chicken broth to the pan and bring to a boil.
- Lower the heat to maintain a simmer. Add the veggies and cook until softened, 5-10 minutes. Vegetables like potatoes will take 8-10 minutes, but zucchini, corn, and other soft, small veggies will be done sooner.
- Taste and season the soup with additional salt and pepper if needed.
- Serve with shredded Parmesan cheese and a swirl of high quality balsamic vinegar.