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 lb lean ground beef
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 (10-12 oz) mixed frozen vegetables, not thawed (I used corn, carrots, and green beans)
  • 1 (15 oz) can Great Northern Beans, drained and rinsed
  • 4 medium Russet potatoes, cut into 1" pieces
  • 1 (32 oz) container beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon sugar
  • 1 1/2 teaspoons seasoned salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dry 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 and 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, top with fresh parsley, and serve.
Recipe Type: Soup

Recipe inspired by Melissa’s Southern Kitchen






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