Hamburger Vegetable Soup
When the weather turns brisk and you are craving a hearty, wholesome meal, nothing satisfies quite like an old-fashioned pot of Hamburger Vegetable Soup. This soul-warming recipe brings together lean browned ground beef, tender Yukon Gold potatoes, sweet mixed vegetables, and savory aromatics swimming in a rich, tomato-infused beef broth. It is a true vintage comfort-food classic that tastes just like the nourishing bowls simmering on grandma’s stovetop on chilly afternoons.
The secret to this soup’s deep, crave-worthy flavor lies in its rich broth foundation. Combining beef broth with canned petite diced tomatoes and a can of condensed tomato soup creates a savory base that coats every spoonful with velvety richness rather than thin, watery liquid. Diced potatoes release gentle starches as they simmer, thickening the soup naturally into a rich, stew-like consistency studded with colorful vegetables and savory beef crumbles.
Why You’ll Love This Recipe
This recipe is the ultimate one-pot meal that provides a complete, well-balanced dinner with minimal cleanup. High-protein ground beef, hearty potatoes, and a rainbow of nutrient-dense vegetables simmer together in a single soup pot, making evening kitchen duties simple and stress-free.
The combination of condensed tomato soup and savory beef broth creates an instant, deeply layered flavor that tastes like it simmered all afternoon. The tomato soup lends a subtle sweetness and velvety body that rounds out the acidic bite of diced tomatoes and deepens the savory notes of the beef and Worcestershire sauce.
It is also an exceptionally versatile recipe that stretches to feed a hungry family on a modest budget. You can easily adapt the vegetables to whatever you have tucked away in your freezer or pantry, and the soup reheats like a dream, tasting even more rich and flavorful on the second and third day as the potatoes and beef absorb the seasoned broth.
Best of all, this recipe is designed for maximum weeknight ease and budget-friendly grocery shopping. Utilizing convenient pantry staples and frozen mixed vegetables eliminates extensive chopping, so you can have a big, nourishing pot simmering on the stove in about fifteen minutes of active prep. It is an effortless, crowd-pleasing dinner that fills the entire kitchen with inviting aromas and yields plenty of delicious leftovers for the week ahead.
FAQ
Can I Use Ground Turkey Or Chicken Instead Of Ground Beef?
Yes, ground turkey or lean ground chicken makes a wonderful, lighter alternative to ground beef. Because ground poultry is leaner, add 1 tablespoon of olive oil to the pot when browning the meat and onions to keep everything juicy and flavorful.
Why Do You Leave The Diced Tomatoes Undrained?
The canning juices from petite diced tomatoes contain valuable tomato acidity, natural pectin, and deep flavor that enrich the broth. Pouring the entire can into the pot adds essential liquid and helps balance the rich condensed tomato soup and savory beef broth.
Can I Make This Soup In A Slow Cooker?
Yes, you can easily adapt this for the slow cooker. Brown the ground beef, diced onion, garlic, and salt in a skillet first, drain the grease, and transfer the mixture to a 6-quart slow cooker. Add all remaining ingredients, stir well, cover with the lid, and cook on Low for 6 to 7 hours or on High for 3 to 4 hours until the potatoes are tender.
What Kind Of Potatoes Work Best?
Yukon Gold potatoes are ideal because they hold their shape during a long simmer while maintaining a tender, buttery interior. Russet potatoes can also be used, but cut them slightly larger since they break down faster and release more starch into the liquid.
How Do I Thicken The Soup If I Want A Heavier, Stew-Like Consistency?
The diced potatoes naturally release starch to thicken the soup, but if you prefer an even thicker broth, mix 1.5 tablespoons of cornstarch with 2 tablespoons of cold water to form a smooth slurry. Stir the slurry into the simmering soup during the final 5 minutes of cooking until glossy and thick.
Can I Use Fresh Vegetables Instead Of Frozen Mixed Vegetables?
Yes, you can substitute fresh diced carrots, celery, fresh green beans, and sweet corn. If using fresh root vegetables like carrots and celery, add them to the pot along with the ground beef and onions during the browning step to give them a head start on softening.
Weight Watchers Friendly Ground Beef and Vegetable Soup
Ingredients:
1 lb (450 g) lean ground beef (90–95% lean)
1 small yellow onion, finely diced
2 garlic cloves, minced
1 teaspoon fine sea salt
2 cups Yukon Gold potatoes, peeled and chopped into ½-inch pieces
29 oz (2 cans) low-sodium beef broth
10 oz (1 can) condensed tomato soup (preferably reduced-sodium or low-fat)
15 oz (1 can) petite diced tomatoes, undrained
16 oz (1 bag) frozen mixed vegetables
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley
½ teaspoon dried basil
Weight Watchers Tips:
Use 95% lean ground beef to reduce WW Points.
Choose low-sodium beef broth.
Use a reduced-fat or lower-sugar tomato soup if available.
Avoid adding extra oil or butter.
How to Make Ground Beef and Vegetable Soup
Instructions:
- In a large pot over medium heat, cook the lean ground beef until browned, breaking it apart with a spoon.
- Add the diced onion and minced garlic. Cook for 2–3 minutes until softened.
- Drain any excess fat from the beef, if necessary.
- Add the chopped potatoes, beef broth, condensed tomato soup, and diced tomatoes (with their juices). Stir well.
- Add the frozen mixed vegetables, Worcestershire sauce, salt, dried parsley, and dried basil.
- Bring the soup to a boil, then reduce the heat to low.
- Cover and simmer for 25–30 minutes, or until the potatoes and vegetables are tender.
- Taste and adjust the seasoning if needed.
Serving:
Serve hot in bowls. Enjoy this hearty soup with a fresh green salad.
Weight Watchers Tip: Use 95% lean ground beef and avoid adding oil to keep the Points lower.
