Cooler temps are in the air and it’s so exciting. That’s when I love to prepare this warm and hearty Hamburger Vegetable Soup Recipe to fill me up!
I make our Hamburger Vegetable soup at the beginning of the week, and then eating it for lunch all week long. It’s a great way to get more vegetables in your diet!
Serve with our 30 Minute Homemade Rolls and you will pretty much be a winter comfort food rock star!
If you love this Hamburger Vegetable Soup Recipe, here are a few other great soup recipes to try: Slow Cooker Creamy Chicken Fajita Soup Recipe and Slow Cooker King Healthy Ranch Chicken Chicken Soup. We love slow cooker soups that simmer all day.
Ingredients needed for this delicious Hamburger Vegetable Soup Recipe:
- Ground Beef
- Red Bell Pepper
- Green Bell Pepper
- Celery Stalks
- Minced Garlic
- Frozen Mixed Vegetables
- Great Northern Beans
- Russet Potatoes
- Beef Stock
- Worcestershire Sauce
- seasoned salt
- black pepper
- Italian Seasoning
- Red Pepper Flakes
- Bay Leaves
How To Make This Hamburger Vegetable Soup Recipe
Our Hamburger Vegetable Soup Recipe is so easy to make. Just follow these simple directions.
In a large stock pot, brown the hamburger and onion until beef is no longer pink. Drain grease.
Add in bell peppers, celery, and garlic. Saute for 2-3 minutes or until peppers start to become tender.
Add in frozen vegetables, beans, potatoes, beef stock, Worcestershire sauce, sugar, seasoned salt, pepper, Italian Seasoning, red pepper flakes, and bay leaves.
Bring to a boil, then lower heat and simmer uncovered for 20 minutes.
Remove bay leaves and serve.
Related Recipe: Looking for more ground beef recipes? Try our Poor Man’s Hamburger Steaks and Mashed Potatoes!
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Here are more delicious soup recipes you will enjoy:
- Easy Homemade Tomato Soup Recipe
- Instant Pot Broccoli Cheddar Soup
- The Best Minestrone Soup with Italian Sausage
- Simple Crab Soup
- Garden Vegetable Soup
Hamburger Vegetable Soup Recipe
- 1 pound ground beef
- 1 onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 4 teaspoons minced garlic
- 12 ounces frozen mixed vegetables do not thaw
- 15 ounce canned great northern beans rinsed and drained
- 4 russet potatoes cubed
- 32 ounces beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon sugar
- 1 ½ teaspoons seasoned salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 2 bay leaves
- In a large stock pot, brown hamburger and onion until beef is no longer pink. Drain grease.
- Add in bell peppers, celery, and garlic. Saute for 2-3 minutes or until peppers start to become tender.
- Add in frozen vegetables, beans, potatoes, beef stock, Worcestershire sauce, sugar, seasoned salt, pepper, Italian seasoning, red pepper flakes, and bay leaves.
- Bring to a boil, then lower heat and let simmer uncovered for 20 minutes.
- Remove bay leaves and serve.
- Stock Pot
Recipe inspired by Melissa’s Southern Kitchen
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