Hamburger Vegetable Soup

January can get down-right cold and gloomy here in Utah, so I love a warm and hearty soup to fill me up! I have actually been making this 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 rockstar!

Serves: 8

Hamburger Vegetable Soup

15 minPrep Time

30 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • 1 pound ground beef
  • 1 onion (diced)
  • 1 red bell pepper (diced)
  • 1 green bell pepper (diced)
  • 2 stalks celery (diced)
  • 4 teaspoons minced garlic
  • 1 (12 ounce) bag frozen mixed vegetables (do not thaw)
  • 1 (15 ounce) can great northern beans (drained and rinsed)
  • 4 russet potatoes (cut into cubes)
  • 1 (32 ounce) package beef stock
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon sugar
  • 1 1/2 teaspoons seasoned salt
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 2 bay leaves


  1. In a large stock pot, brown hamburger and onion until beef is no longer pink. Drain, then add back to pot. Add in bell peppers, celery, and garlic. Saute for 2-3 minutes or until peppers start to become tender.
  2. Add in frozen vegetables, beans, potatoes, beef stock, Worcestershire sauce, and all remaining spices. Bring to a boil, then lower heat and let simmer uncovered for 20 minutes.
  3. Remove bay leaves and serve.
Recipe Type: Soup

Recipe inspired by Melissa’s Southern Kitchen






Print Friendly, PDF & Email

Comment on this Recipe

One Response to “Hamburger Vegetable Soup”

Leave a Comment