How To Make Hamburger Vegetable Soup

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This Soup Is So Yummy I Call It Comfort Soup

We've been making a version of hamburger vegetable soup at our house since the 90s. In my early days as a working, overworked mom, I concocted a super shortcut recipe we called "Idiot Soup." I know, I know, that's horribly politically incorrect. We didn't know better back then. I'm sorry now.

It was one or two pounds of hamburger, browned and seasoned with salt, pepper, onion, and garlic, with three drained cans of mixed vegetables and a bottle of V8 juice. Period.

Over the years, we ate a lot of it, and it was a popular recipe in the 1998 Betty Jane's cookbook we made for the tenth anniversary of our store. Over the years, we began to add a few ingredients, like a can of drained and rinsed black beans and a smidge of brown sugar.

Then, I decided it was time for an upgrade.

Why You'll Love This Hamburger Vegetable Soup

This version of hamburger vegetable soup is more homemade. This is a recipe and not a recipe. I'd call it more of a blueprint. You're the builder; feel free to make adjustments to the ingredients!

I call this version "comfort soup" because it is the delicious soup I take to my friends when they need some love or at least a lift. It is as simple as can be and made from the most basic soup ingredients in the pantry. I love sharing it!

I call it comfort soup because there is something quietly soothing, nearly magical, about a warm bowl of homemade soup when you are sad, hurting, or anxious.

On a cold night or after a difficult day, preparing a pot of this homey soup brings me comfort as I peel and chop the vegetables. The familiar aroma that rises to my nostrils while I stir the kettle makes me feel that all will be right with the world if I reframe my thoughts.

When I cradle a warm bowl of soup in my hands, it restores my perspective. It makes me feel grateful for my kitchen and my simple home, and pretty soon, I'm feeling better about life.

How To Make Hamburger Vegetable Soup

Start by browning hamburger with chopped onion and minced garlic, but if you want instant minced onion and garlic powder, that works great, too.

When the hamburger is nicely browned and crumbled, add some olive oil and two cups each of diced potatoes, sliced carrots, and sliced celery.

Saute them a bit until they start getting fragrant, then add two quarts of water, the Knorr vegetable bouillon cubes or base, some parsley for color, and a pretty bowl of soup. I usually add a can of undrained green beans, either cut or French-style.

You can add any vegetables you want; this is your soup! Corn, zucchini, peas, cabbage, beans, it's up to you! You may want to increase the amount of water and bouillon or vegetable soup base if you do.

Since the pandemic, I have had trouble finding the Knorr vegetable bouillon cubes in the store, but they are available online. Now, I buy the Knorr vegetable flavor base in a restaurant pack online.

It makes 11 gallons of broth, but there are so many ways to use it, and the shelf life is great! I share it with my kids (if they ask 😉.) In my opinion, it's a great value!

All that's left to do is let the soup simmer until the veggies are tender! This wonderful soup reheats beautifully and, as with most soup, tastes even better the next day and the next!

Yield: 12 servings

Hamburger Vegetable Soup

Print

This version of hamburger vegetable soup is a recipe and not a recipe. I'd call it more of a blueprint. You're the builder; feel free to make adjustments to the ingredients.

I call this version "comfort soup" because it is the delicious soup I take to my friends when they need some love or at least a lift.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• Two pounds ground beef
• One medium onion, chopped
• 3 cloves of garlic, peeled and pressed
• 2 Tbsp olive oil
• 2 cups peeled, diced potatoes
• 2 cups peeled, sliced carrots
• 2 cups finely chopped celery, include the leaves, there's so much flavor in them!
• Two 14.5-ounce cans of green beans, undrained
• 2 quarts of water
• 1/4 cup of Knorr vegetable soup base or large vegetable bouillon cubes to make 2 quarts of broth, you can adjust this amount to taste. Start with less if you like.
• 1 tsp seasoned salt, or to taste
• 1 tsp seasoned pepper, or to taste
• 2 Tbsp dried parsley, optional but pretty

Instructions

1. Brown the ground beef along with the chopped onion and pressed garlic.
2. Drain off excess fat if needed.
3. Add the chopped potatoes, sliced carrots, and chopped celery and saute until the veggies are fragrant.
4. Add the water and the bouillon or flavor base.
5. Add the green beans, salt, and pepper. Add the parsley, if desired.
6. Simmer until the vegetables are tender.

Notes

Add any vegetables you want; you may need to increase the amount of broth.

There are other brands of vegetable flavor bases, but Knorr is by far my favorite!

We eat a lot of soup in the winter, do you? I don't know which I like better about having soup, making it, eating it, or cooking once for two or three meals! I love it when the only dishes to wash are two soup mugs and two spoons!

You might like these soup recipes, too, and watch for more because I'll be loading up on soup recipes from now until March! Try one of these! Easy Lasagna Soup, Easy Split Pea And Ham Soup, Instant Pot Beef Noodle Soup, or Vegan Minestrone; we love 'em all!

Soup makes such a wonderful meal on a cold, dark evening! It makes the world seem brighter, doesn't it?

If you liked this recipe, you are my people! If you like this recipe, please share it on your social media accounts like Facebook, Instagram, Pinterest, and Twitter! It would sure tickle me, and I would be ever so grateful!

If you haven't already, please look for me on Facebook and Pinterest, where I will share easy, delicious, family-friendly recipes every week!

Love, GB (Betty Streff)

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