Old fashioned vegetable beef soup recipe uses ground beef, onions, celery, beans, elbow macaroni, diced tomatoes in a savory beef broth. Hamburger soup is a quick and easy meal that’s perfect served with grilled cheese. Ready in 35-minutes.
We love it served with buttermilk biscuits, jalapeno cheddar biscuits or cornbread.
This hearty, easy soup recipe is freezer friendly, topped with cheddar cheese, and perfect for cold weather. It’s easy to make in either a Dutch oven or a slow cooker. Make a big batch and freeze in quart deli containers.
Vegetable beef soup is one of my favorite comfort foods, along with beef chili, potato soup, sausage soup, French onion soup, New England clam chowder, and scalloped potatoes.
Why this recipe works
- Simple ingredients – Simple pantry ingredients readily available.
- Easy to make – Made in one-pot and ready in 35-minutes.
- Perfect comfort food – Veggie beef soup is a cozy soup that feeds a crowd.
- Homemade – It’s healthier and less expensive made at home. Letting you control the salt, no preservatives and feed a crowd for less.
What you’ll need
- Ground beef – 80-85% ground beef, ground chuck or ground turkey works.
- Olive oil – Used to brown the onions. Any neutral oil will work.
- Onions & celery – White or yellow onions
- Beef stock – Use a high-quality beef or vegetable stock.
- Diced tomatoes – Adds flavor and texture.
- Tomato paste & sauce – Adds depth of tomato flavor to this soup.
- Elbow macaroni – Elbow macaroni, risotto, bowtie or any pasta you prefer.
- Red Kidney beans – Or another canned bean of your choice. Adds flavor, texture and protein.
- Frozen vegetables – Green beans and corn or mixed vegetables work great.
- Brown sugar – Cuts the acidity.
- Seasonings – Worcestershire sauce, parsley, Italian seasoning, salt and black pepper.
How to make vegetable beef soup
- Sauté the onions & celery – In a large pot or Dutch oven, warm the olive oil and sauté the onions and celery until they are translucent.
- Brown the beef – Add the ground beef and cook over medium heat. Season with salt and black pepper to taste.
- Add beef stock & water – Add the beef stock and water. Stir with a wooden or heat-resistant spoon to scrape all the brown bits off the bottom of the pot.
- Add remaining ingredients – Add the Worcestershire sauce, brown sugar, garlic, diced tomatoes, tomato paste, tomato sauce, red kidney beans, frozen vegetables, parsley, Italian seasoning, salt, and black pepper to taste. Use caution not to add too much salt, since beef broth is already salty.
- Add pasta – Add the pasta and combine all of the ingredients. Let the soup simmer over low to medium heat, stirring occasionally until the pasta is done.
Beef and vegetable soup is the perfect comfort food. It’s easy to make, uses simple ingredients and ready in 35-minutes. Delicious served with homemade buttermilk biscuits, jalapeno cheddar biscuits or cornbread.
Hamburger soup is delicious served with sourdough sandwich bread, shredded wheat bread and white sandwich bread.
I love making soups and chili in an enamel Dutch oven. Everything is made in one-pot, making life so much easier.
More Dutch oven and slow cooker recipes
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Vegetable Beef Soup
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil or other neutral oil
- 1 large yellow or white onion chopped
- 2 garlic cloves minced
- 1 cup celery chopped
- 2 cups beef stock
- 1 ½ -2 cups water
- 1 (16-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1 (15.5 ounce) can red kidney beans (drained)
- 1 (12-16-ounce) bag frozen mixed vegetables (carrots, green beans, corn)
- 8 ounces elbow macaroni or any pasta variety
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh or dried parsley
- 2 tablespoons Italian seasoning
- salt and black pepper to taste
Instructions
- In a large pot or Dutch oven, over medium heat, add the olive oil. Once the oil is hot, sauté the onions and celery until translucent.
- Add the ground beef and cook over medium heat, browning the meat. Season with salt and black pepper to taste.
- Add the beef stock and water. Stir with a wooden or heat-resistant spoon to scrape all the brown bits off the bottom of the pot.
- Add the Worcestershire sauce, brown sugar, garlic, diced tomatoes, tomato paste, tomato sauce, red kidney beans, frozen vegetables, parsley, Italian seasoning, salt, and black pepper to taste. Add the pasta and combine all of the ingredients. Let the soup simmer over low to medium heat, stirring occasionally until the pasta is done.
- Serve with shredded cheddar cheese if desired.
Recipe Notes
Nutrition
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