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

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  • 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 grease.
  2. Add in bell peppers, celery, and garlic. Saute for 2-3 minutes or until peppers start to become tender.
  3. Add in frozen vegetables, beans, potatoes, beef stock, Worcestershire sauce, sugar, seasoned salt, pepper, Italian seasoning, red pepper flakes, and bay leaves.
  4. Bring to a boil, then lower heat and let simmer uncovered for 20 minutes.
  5. Remove bay leaves and serve.



1593 cal


116 g


46 g


78 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Recipe inspired by Melissa’s Southern Kitchen






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