Loaded Hamburger Vegetable Soup – Easy One Pot Dinner

There’s something deeply comforting about a big, steamy pot of Loaded Hamburger Vegetable Soup simmering on the stove. This one-pot dinner is a hearty blend of savory ground beef, vibrant vegetables, and robust broth — a timeless favorite that’s both satisfying and nourishing.

Popularized in American home kitchens as a budget-friendly, all-in-one meal, this soup combines the simplicity of a hamburger with the wholesome goodness of a vegetable stew. Each spoonful delivers tender beef, soft potatoes, sweet corn, green beans, and carrots — all swimming in a tomato-based broth that’s rich in flavor but light enough for everyday meals.

Perfect for chilly nights, busy weeknights, or feeding a hungry crowd, this is the kind of recipe that warms the body and fills the kitchen with nostalgic aromas.

Ingredients Overview

The beauty of this recipe lies in its balance of pantry staples and fresh produce. Here’s what you’ll need and why each ingredient matters:

• Ground beef (85% lean): The core of the soup, offering protein and a meaty depth. Opt for lean ground beef to avoid excessive grease but keep enough fat for flavor.

• Yellow onion: Sautéed with the beef for a subtle sweetness and aromatic base.

• Garlic: Just a few cloves infuse the soup with essential savory notes.

• Russet or Yukon Gold potatoes: These give the soup body and texture. Yukon Golds stay creamy, while russets break down more for a thicker broth.

• Carrots: They add color and natural sweetness. Cut them into rounds or half-moons for visual appeal.

• Celery: Offers aromatic crunch and rounds out the flavor base.

• Green beans (fresh or frozen): Provide a tender bite and pop of green.

• Corn kernels (frozen or canned): Sweetness and texture — balance for the savory broth.

• Diced tomatoes (with juice): Add acidity and help build the tomato-forward broth.

• Tomato paste: Concentrates flavor and adds richness.

• Beef broth or stock: Choose a low-sodium version so you can control the salt level.

• Worcestershire sauce: A splash deepens the umami and adds background complexity.

• Italian seasoning, salt, pepper, bay leaf: These pantry staples bring everything together.

Substitutions & Variations:

• Ground turkey or chicken can be swapped in for a leaner version.

• Use sweet potatoes for a slightly sweeter, more nutritious twist.

• For a low-carb version, omit potatoes and increase green beans or zucchini.

• To make it gluten-free, double-check that your Worcestershire sauce and broth are certified gluten-free.

Fresh vs. Frozen Tips:

• Frozen vegetables like green beans and corn work beautifully and save prep time.

• Fresh potatoes and carrots are best for texture and bite.

Step-by-Step Instructions

1. Brown the Beef

In a large Dutch oven or stockpot, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon. This takes about 6–8 minutes.

Tip: Don’t overcrowd the pan or the beef will steam instead of brown. Let it sear undisturbed for a minute or two to develop flavor.

2. Sauté the Aromatics

Add chopped onion, garlic, celery, and carrots to the pot. Cook for 5–6 minutes until the vegetables begin to soften and the onions turn translucent. This step builds a flavorful foundation.

3. Deglaze and Build the Broth

Stir in 2 tablespoons of tomato paste and cook for 1 minute to toast it slightly. Then pour in a splash of beef broth to deglaze the bottom of the pot, scraping up any browned bits.

Add the rest of the broth, diced tomatoes with juice, Worcestershire sauce, Italian seasoning, salt, pepper, and bay leaf.

4. Add Potatoes and Simmer

Stir in the chopped potatoes. Bring the soup to a boil, then reduce heat to low, cover, and let simmer for about 20–25 minutes or until potatoes are fork-tender.

Keep the lid slightly ajar to let some steam escape — this helps concentrate the flavor without drying it out.

5. Stir in Green Beans and Corn

Add the green beans and corn. If using frozen vegetables, add them straight from the freezer. Simmer uncovered for another 8–10 minutes, until everything is tender and the soup thickens slightly.

6. Taste and Adjust

Remove the bay leaf. Taste and adjust salt and pepper if needed. A squeeze of lemon juice or dash of vinegar can brighten the flavors at the end.

Tips, Variations & Substitutions

Expert Cooking Tips

• Use a wide-bottomed pot for better browning of the meat and even simmering.

• Cut vegetables evenly so they cook uniformly and look appealing in the bowl.

• Make it ahead: The flavor improves after a day in the fridge — ideal for meal prep.

Flavor Variations

• Tex-Mex style: Add chili powder, cumin, black beans, and a pinch of smoked paprika.

• Italian-inspired: Use cannellini beans, zucchini, and a sprinkle of grated Parmesan on top.

• Spicy twist: Add red pepper flakes or a splash of hot sauce for a mild kick.

Dietary Substitutions

• Vegan version: Skip the beef and use lentils or meatless crumbles with vegetable broth.

• Low-sodium version: Use unsalted broth and control your seasoning carefully.

• Dairy-free and gluten-free by default — just check your packaged ingredients.

Serving Ideas & Occasions

This soup is cozy, casual, and endlessly versatile. Serve it with:

• Crusty bread or dinner rolls to soak up the flavorful broth.

• A light side salad with vinaigrette for contrast.

• Grated cheddar or sour cream on top for a creamy finish.

Great for:

• Weeknight family dinners — especially on chilly evenings.

• Meal prep or freezer meals — it holds up beautifully for days.

• Potlucks or casual gatherings — serve straight from the pot with toppings on the side.

Nutritional & Health Notes

Loaded Hamburger Vegetable Soup offers a balanced combination of protein, fiber, and complex carbs. Ground beef supplies iron and B12, while the variety of vegetables adds vitamins A, C, and potassium.

For a lighter option, swap in leaner meats or increase the vegetable ratio. One serving can be satisfying enough as a meal while staying under 400–500 calories, depending on portion size and additions.

It’s a smart option for:

• Low sugar, high-fiber eating

• Families looking to add more veggies

• Leftovers that don’t feel like leftovers

FAQs

Q1: Can I freeze hamburger vegetable soup?

A1: Yes, this soup freezes wonderfully. Allow it to cool completely, then portion into airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Q2: How do I thicken the broth if I want a stew-like texture?

A2: You can mash a few of the cooked potatoes right in the pot or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water. Simmer until it reaches your desired consistency.

Q3: What’s the best meat substitute for a vegetarian version?

A3: Brown lentils or plant-based crumbles make excellent meatless substitutes. Be sure to use vegetable broth and add a splash of soy sauce or miso for added depth.

Q4: Can I make this soup in a slow cooker?

A4: Absolutely. Brown the beef and aromatics first, then transfer everything to a slow cooker. Cook on low for 6–7 hours or on high for 3–4 hours. Add frozen veggies in the last hour.

Q5: Why does my soup taste bland?

A5: The most common reason is under-seasoning. Salt enhances all the other flavors, so taste and adjust at the end. Also, using a good-quality beef broth makes a big difference.

Q6: Can I use canned mixed vegetables?

A6: Yes, but add them at the very end to avoid overcooking. Canned vegetables are softer and can become mushy if simmered too long.

Q7: How long does it last in the fridge?

A7: Stored in a sealed container, it stays fresh for up to 4 days. Reheat on the stove or in the microwave, adding a splash of broth or water to loosen if needed.

Print