Hearty & Easy Hamburger Soup Recipe

5 from 9 votes

This hamburger soup is made with basic pantry ingredients and loaded with hearty ground beef in a comforting beef and tomato based broth. Loaded with corn, carrots, squash, and zucchini, this is a vegetable ground beef soup everyone will enjoy! It's perfect for an easy weeknight meal!

Prep Time15

Cook Time1

Total Time1 15

Course: dinner, Lunch

Cuisine: American

Servings: people

Calories: 174kcal

Author: Amanda Mason

Ingredients

1 lb ground beef
1 14.5 can petite diced tomatoes
1 4oz can green chiles, mild
1 squash, quartered
1 zucchini, quartered
1 cup corn, fresh or frozen
¾ cup carrots, sliced
1 small onion, chopped
½ head cabbage, chopped
6 beef bouillon cubes
8 cups water
3 10oz cans of tomato juice

Instructions

Stove Top Instructions

In a skillet, brown the ground beef until no longer pink. Drain and discard the grease.
Add the ground beef to a large stock pot.
Next, cut the squash, zucchini, carrots, onion, and cabbage. Rinse well and add them to the large stock pot.
Add the petite diced tomatoes, green chiles, bouillon cubes, water, and tomato juice to the large stock pot.
Stir well to combine all ingredients and bring to a boil.
Once the mixture reaches a boil, lower the temperature to medium to medium-low and let it simmer covered for 1 hour.
After 1 hour, this soup is ready to serve!

Crock Pot Instructions

In a skillet, brown the ground beef until no longer pink. Drain and discard the grease. Add the beef to the crock pot.
Next, cut the squash, zucchini, carrots, onion, and cabbage. Rinse well and add them to the crock pot.
Add the petite diced tomatoes, green chiles, bouillon cubes, water, and tomato juice to the crock pot and stir well to combine.
Place the lid on the crock pot and cook on low for 6 hours.
Serve with your favorite toppings.

Notes

You can use any type of vegetable in this recipe so feel free to mix it up. It's great with potatoes, beans, bell peppers, and even butternut squash!
If you choose to use potatoes, make sure they are no bigger than ½ inch thick when cutting. This will help ensure the potatoes are cooked all the way through.
To thicken this soup into more of a stew, you can add in a cornstarch slurry. To do this, add 1 Tablespoon of water to a glass jar and then add in 1 Tablespoon of cornstarch and then whip with a fork or whisk until there are no lumps. Bring the soup back to a boil and slowly pour in the cornstarch slutty mixture. Stir to combine and when it has reached your desired thickness, reduce the heat down to low.
You can prep the ingredients ahead of time. When using fresh vegetables, you can wash and chop them a day in advance and store them in the refrigerator until you're ready to add them to the soup. You can also brown the ground beef the day before and store it in the refrigerator until ready for use.
To make this recipe even healthier, use a 93% or 96% lean ground beef.
For leftovers, try serving it on a bed of rice, zucchini noodles, or spaghetti squash. If you choose to thicken it with the cornstarch slurry, you can add this to stuffed peppers, in zucchini boats, and even over a bed of fritos!
Try topping with tortilla chips, shredded cheese, sour cream, or croutons!

How To Store And Reheat

Store any leftovers is an airtight container for up to 4 days. You can easily reheat it in the microwave or in the stovetop. This is also a freezer friendly recipe! Once it has cooled, pour the soup into a freezer safe container. It will last for 3-4 months in the freezer. To thaw, just place the frozen soup in the refrigerator and let it naturally and slowly thaw for 8-12 hours. From there warm it up in the microwave or on the stovetop.

Nutrition