This Hamburger Soup has all the cozy flavors of a classic beef stew but cooks in half the time. The broth is savory, the veggies are tender, and the dill gives it a fresh finish. It’s my favorite way to warm up on a chilly evening.
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Why This Recipe Stands Out
I make this Hamburger Soup whenever I want something cozy, hearty, and full of flavor without spending all day in the kitchen. Here’s what makes it special:
- Comfort in a Bowl: This soup has all the warmth of a classic beef stew but cooks up faster. The rich broth, tender potatoes, and veggies make it as comforting as our Beef Stew with Carrots and Potatoes.
- Simple Ingredients, Big Flavor: Everything in this recipe is easy to find—ground beef, vegetables, and a few pantry staples—but together they create a deep, savory flavor that tastes like it simmered for hours.
- Fresh Finish: The chopped dill at the end adds a bright, herby note that lifts the whole soup. It’s that little touch that makes it feel homemade and special every time.
- Perfect for Busy Nights: This is a one-pot meal that comes together quickly and leaves you with minimal cleanup, just like our One Pot Hamburger Helper.
- Family Favorite: Everyone loves it. It’s hearty enough for the adults and mild enough for the kids, and it always tastes even better the next day.
Key Ingredients
- Ground Beef – The heart of the soup, giving it a rich, meaty flavor. I like using lean ground beef, but ground turkey or chicken also work well.
- Paprika – Adds a mild smokiness and depth to the beef. Smoked paprika can be used for a stronger flavor.
- Onion – Provides a savory base that balances the sweetness of the carrots and bell pepper.
- Celery – Adds a subtle earthy flavor and a bit of texture to the soup.
- Carrots – Bring natural sweetness and color to the broth.
- Tomato – Freshly chopped tomato adds acidity and freshness that keeps the soup from feeling too heavy.
- Red Bell Pepper – Adds a gentle sweetness and a pop of color. Green or yellow bell peppers can be used instead.
- Tomato Paste – Deepens the tomato flavor and gives the broth a nice, rich color.
- Potatoes – Make the soup hearty and satisfying. Yukon Gold or russet potatoes both work well here.
- Garlic – Adds a warm, aromatic flavor that ties everything together.
- Beef or Chicken Broth – Forms the base of the soup. Use beef broth for a richer flavor or chicken broth for a lighter version.
- Frozen Green Beans – Add a bit of texture and freshness at the end. You can also use fresh green beans if they’re in season.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Protein Options: I usually make this with ground beef, but ground turkey, chicken, or even pork work just as well. You can also use leftover roast beef for a quick shortcut.
- Veggie Swaps: Use whatever vegetables you have on hand. Corn, peas, zucchini, or spinach all fit right in.
- Potato Alternatives: Try sweet potatoes or cauliflower florets if you want to change things up. Both add great texture and soak up the broth nicely.
How to Make Hamburger Vegetable Soup
Step 1: Heat olive oil in a large cast iron pot over medium heat. Add ground beef and cook, stirring, until all liquid evaporates.
Step 2: Season the beef with ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon paprika. Continue cooking until the beef is no longer pink. Transfer it to a plate and set aside.
Step 3: In the same pot, melt butter over medium heat. Add onion, celery, and carrot. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until the vegetables begin to soften.
Step 4: Add chopped tomato, red bell pepper, and tomato paste. Stir and cook for 5 minutes to blend the flavors.
Step 5: Stir in diced potatoes and minced garlic. Return the cooked beef to the pot and pour in the broth.
Step 6: Bring the soup to a boil, then reduce heat to medium-low. Add the remaining ½ teaspoon salt and simmer until the potatoes are tender, about 10 minutes.
Step 7: Add frozen green beans and dried basil. Cook for 5 more minutes, then taste and adjust seasoning if needed.
Step 8: Turn off the heat and stir in fresh dill. Serve warm.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Hamburger Vegetable Soup
Breads & Sandwiches
- A warm bowl of this Hamburger Soup pairs beautifully with something hearty on the side. We love serving it alongside an Easy Sloppy Joe for a cozy, family-style meal.
- It’s also delicious with a slice of Herring Smørrebrød or a few Meatballs and Gravy (IKEA-Style) for something a bit more special.
Hearty Sides
- For a balanced dinner, try serving this soup with one of our Best Vegetarian Sides or a small plate of Garlic Mussels In Sour Cream Sauce.
- If you’re in the mood for something extra comforting, it also goes wonderfully with Easy Beef Stroganoff or a bowl of Beef Ragu with Rigatoni Pasta.
Frequently Asked Questions
You can. Replace the ground beef with lentils or white beans and use vegetable broth instead of beef or chicken broth. It will still be hearty and full of flavor.
Let it simmer uncovered for a few extra minutes to reduce the broth slightly. You can also mash a few of the cooked potatoes right in the pot for a naturally thicker texture.
Definitely. Corn, peas, zucchini, or spinach all fit right in. This soup is very flexible, so feel free to use what’s in your fridge.
Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Reheat on the stove or in the microwave until warmed through.
More Soup Recipes You'll Enjoy
- Mushroom Cheese Soup – Ridiculusly easy and delicious! This mushroom cheese soup is perfect as a starter or the main meal. It's quick and has ONLY 6 ingredients which makes it the perfect go-to when you want something simple, but loaded with flavor.
- German Solyanka Recipe (Ultimate Comfort Soup) – This German Solyanka soup has a hearty, savory, tad bit spicy, and wee bit sour flavor profile that makes it an incredibly comforting, satisfying experience.
- Slow Cooker Vegetable Soup With Farro – This Slow Cooker Vegetable Soup with Farro is loaded with green beans, tomatoes, and tender farro, for a satisfyingly nutty flavor!
- Polish Dill Soup (Zupa Koperkowa) – This Polish Dill Soup (Zupa Koperkowa) has a light and flavorful broth that features the bright, tangy flavor of fresh dill. It's the perfect remedy for a cold day.
Recipe
Hamburger Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef
- ½ teaspoon paprika
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- 1 onion large, minced
- 2 celery sticks chopped
- 2 carrots diced
- 1 tomato large, finely chopped
- 1 red bell pepper small, diced into squares
- 1 ½ tablespoon tomato paste
- 3 potatoes medium, diced
- 3 cloves garlic minced
- 6 c beef broth or chicken broth
- 1 ½ cup green beans frozen
- ½ teaspoon dried basil
- ½ cup fresh dill chopped
Instructions
- Heat the olive oil in a large cast iron pot over medium heat, then add the ground beef and cook, stirring, until all the liquid evaporates.
- Season with paprika, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper, and continue cooking until the beef is no longer pink. Transfer the beef to a plate and set aside.
- In the same pot, melt the butter over medium heat, then add the onion, celery, and carrots. Season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper and cook, stirring occasionally, until the vegetables soften.
- Add the chopped tomato, diced bell pepper, and tomato paste and cook for about 5 minutes, stirring, until the vegetables are softened and the tomato paste is well incorporated.
- Stir in the potatoes and garlic, return the cooked beef to the pot, and pour in the broth. Bring the soup to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender, about 10 minutes.
- Add the frozen green beans and dried basil and continue cooking for about 5 minutes, then taste and adjust the seasoning with additional salt and pepper if needed.
- Remove the pot from the heat, stir in the fresh dill, and serve hot.
Notes
- Brown the beef well. Let it cook until the liquid evaporates and the meat starts to caramelize for a deeper, richer flavor.
- Use a heavy pot. A cast iron or thick-bottomed pot helps distribute heat evenly and prevents the soup from scorching.
- Cut vegetables evenly. Keep the pieces similar in size so they cook at the same rate and the soup has a nice, balanced texture.
- Add potatoes last. They cook quickly, so adding them later keeps them tender without falling apart.
- Taste as you go. Season each layer—beef, vegetables, and broth—for the best flavor throughout the soup.
- Don’t skip the dill. It adds a fresh, bright finish that balances the richness of the beef and broth.
- Adjust the broth. Add more if you like a thinner soup or simmer longer to make it thicker and heartier.
- Make it ahead. The flavors deepen overnight, so it’s even better the next day.
- Store properly. Keep leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat gently. Warm it over medium heat to keep the vegetables tender and the broth flavorful.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Carol says
Delicious and easy to make.
Iryna Bychkiv says
Carol, thank you for your comment and 5 star rating! I'm very happy you enjoyed this soup recipe!