Ground Beef Vegetable Soup (Stovetop or Instant Pot)
Yearning for a cozy, satisfying and hearty soup? Then get your apron on and start cooking this ground beef vegetable soup recipe (with a couple of shortcuts if you like). Loaded with vegetables and even better the next day.
The comforting soup is a perfect complete meal with some crusty bread for a Fall or Winter night. And definitely in the comfort food zone.
What to expect
This is a delicious soup that you can adapt to whatever you have on hand. There are lots of variations for the ground beef, vegetables, tomato sauce, broth and more.
You can make this soup in the instant pot instead of the stovetop (instructions are in the recipe card). However, you won’t save a lot of time because of the time it takes for the instant pot to come to pressure.
Bottom line: If you’re looking for a flavorful, nutritious family-friendly one-pot meal that is dairy-free and gluten-free (if you skip the flour), this vegetable beef soup with hamburger will fit the bill.
Ingredients – tailored to your taste
Ground beef: I buy lean or extra lean ground beef for this recipe as it contains less fat. Any kind will work though. Substitute ground turkey, chicken or pork if you prefer.
Vegetables:
- Try to stick to vegetables that will cook at the same time e.g. diced carrots, potatoes, parsnips, chopped celery stalks, celery root, green beans, butternut squash, green beans, bell pepper.
- Softer vegetables like broccoli, cauliflower, zucchini, cabbage, bok choy, peas, corn take less cooking time and should be added in the last 10 minutes.
- If you don’t feel like chopping vegetables, add a bag of frozen vegetables. If you do this – and use a broth where you add water – just add a bit less water.
Tomato: I use tomato passata which is simply pureed tomatoes in a jar. Other options are tomato sauce (any kind) or marinara sauce. If you choose to use canned diced tomatoes, I would drain them and add a few tablespoons of tomato paste for deeper flavor.
Potatoes or Pasta: I like to use more nutrient-dense sweet potatoes instead of or in addition to regular potatoes (red potatoes, yellow or Yukon gold are best). You can, instead, include small shell pasta instead of potatoes during the last 10-15 minutes of cooking. I suggest adding a bit more liquid as pasta absorbs quite a lot.
Vegetarian/Vegan version:
- Use a plant based beef such as Impossible Burger or Beyond Meet Beyond Beef. You will have to switch to vegetable broth and add lots of seasoning and herbs.
- If you’re interested in trying a delicious plant-based beef recipe, check out our vegetarian bolognese (very popular!) or a unique vegetarian shepherds pie.
Add-ins and toppings
- Mix in grated cheddar cheese for a cheeseburger soup 🙂
- Feel free to add some heat with red pepper flakes.
- One reader suggested adding a can of baked beans and said it was delicious. Interesting?
- Top with chopped fresh chives. parsley or croutons.
Step by step instructions
Tips to maximize flavor
A great way to amp up the flavor in this simple soup recipe is to use a rich, beef broth. If you have homemade broth on hand, lucky you. If not, Epicurious tested 11 varieties and ranked the best beef broths and stocks. #1 was Brodo. Chicken broth can be substituted if needed.
To be honest, my go-to is Campbell’s concentrated (undiluted) beef broth in a can. Maybe because I grew up on it? It has a deep flavor and I can adjust the depth by adding less water than what is called for. Many stores will also sell it with low sodium. Better than Bouillon Beef Base is also a great option.
The other big flavor booster, of course, is seasonings and aromatics. I use Worcestershire sauce, thyme, a bay leaf and lots of onion and garlic.
Shortcuts
There are 3 great shortcuts for this hamburger soup. Pick one.
- Dice the vegetables very small. This will cut down the cooking time significantly.
- Use a food processor to chop the vegetables. This will save a lot of chopping time and also reduce cooking time to about 15 minutes.
- Add a bag of mixed frozen vegetables instead of fresh vegetables. No chopping! (except for the onions). And the nutrition is the same.
Make ahead
- This is a perfect make-ahead recipe. In fact, I like it even better on day 2, 3, and 4 as the flavors seem be develop.
- Store the leftover soup in the fridge in an airtight container for 4-5 days.
- The soup freezes well for up to 4 months. You can divide it into smaller portions in sealed zipper lock bags and use as needed.
What to serve with ground beef soup
The soup is perfectly fine as a stand-alone complete meal with perhaps some nice crusty bread, cheddar biscuits or this easy naan recipe. A side salad would be good too.
Other hearty soups
- vegetable barley soup
- root vegetable soup with barley
- red lentil soup recipe with vegetables
- chicken lemon orzo soup Thai-style
- hearty ratatouille soup
- French onion soup recipe (instant pot)
Or you might love our instant pot cabbage rolls unstuffed which is delicious and somewhat similar.
If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks very much!
Ground Beef Vegetable Soup (Stovetop or Instant Pot)
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, chopped 1 1/4-1 1/2 cups (220-240 grams) chopped
- 2 teaspoons minced garlic 2 cloves
- 1 pound lean ground beef, Note 1
- 1 1/2 tablespoons all purpose flour (optional to add body) Skip if you prefer a thinner broth soup
- 5 cups -6 cups vegetables, diced small Note 2 (smaller pieces will cook faster)
- 1 cup passata or tomato sauce, Note 3
- 2 1/2 cups beef broth, Note 4
Seasonings
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons dried thyme or more to taste (or Italian seasoning)
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
Optional
- 2 cups fresh baby spinach, roughly chopped
Instructions
- SAUTE ONIONS AND BEEF: Heat oil in a large pot to medium-high heat. Add onions and sauté for 3 minutes. Add ground beef and garlic. Sauté until beef is browned, about 3-4 minutes. Drain if there is a lot of grease in pot. Add flour if you like body in your soup (I do). Stir for 2 minutes.
- ADD REMAINING INGREDIENTS (except spinach): Add vegetables, passata (or tomato sauce), beef broth and seasonings. Bring to boil then reduce heat to medium low. Cover and simmer for 20-35 minutes or until vegetables are tender. Timing will depend on how small you diced the vegetables.
- FINISH AND SERVE: When vegetables are tender, add chopped spinach (if using) and let wilt for 1 minute. Taste and adjust seasonings (more thyme, salt, maybe a 1/2 teaspoon sugar). Serve with crusty bread, rolls or biscuits if you like.
Recipe Notes
- Ground beef alternatives: use ground chicken, ground turkey or pork. Alternatively, use plant based beef (and vegetable broth if you want to make the soup vegetarian).
- Vegetables:
- I use 2 carrots, 3 celery ribs, 1 red bell pepper, 1 small sweet potato and 1 regular potato. Other options that will cook at a similar rate are: parsnips, celeriac, butternut squash, green beans. For a shortcut, dice veggies small or pulse them in a food processor.
- Softer vegetables like broccoli, green beans, cauliflower, zucchini, cabbage, bok choy, peas, corn should be added in the last 10 minutes (or just use these types of veggies and cook the soup for less time).
- Instead of chopping fresh vegetables, add a bag of frozen vegetables.
- Tomato sauce substitute: Instead of passata, use tomato sauce or marinara. Or use diced canned tomatoes, drained, along with 2-3 tablespoons tomato paste.
- Beef broth: Use a good quality beef broth if possible such as Brodo. I use Campbell’s beef broth in the can (10 oz/296ml can – regular or 30% less salt) and add 2/3 cups water instead of a full can of water. You can also use chicken broth if that’s what you have.
- To add pasta instead of potatoes: add 1 cup of small pasta e.g. orzo or macaroni in the last 10-15 minutes of cooking. I suggest adding a bit more liquid as pasta absorbs quite a lot.
- Add-ins and toppings: Mix in grated cheddar for a cheeseburger soup 🙂 One reader suggested adding a can of baked beans and said it was delicious. Top with chopped fresh chives. parsley or homemade croutons.
- To make soup in instant pot (IP): Heat IP on SAUTE function to hot. Add oil and sauté ground beef, onions and garlic for 4-5 minutes until meat is brown. Add flour if using and stir for 1-2 minutes. Turn to OFF. Add vegetables, spices, broth, pasatta. Stir. Place on lid, turn to SEALING. Press PRESSURE OR MANUAL to high for 5 minutes (or 7 minutes if vegetables are cut larger). Do NOT fill pot more than 2/3 full. IP will take 10-15 minutes to come to pressure before countdown starts. Do a 5 minute Natural Release, then a NATURAL RELEASE the rest of the way until the button drops. Remove lid, stir and adjust seasonings to taste.
- Make ahead:
- Store leftover soup in the fridge in an airtight container for 4-5 days.
- The soup freezes well for up to 4 months. You can divide it into smaller portions in sealed zipper lock bags and use as needed.
My sister really likes soup a lot and so every week off she tried one or the other one. I have shared this recipe of yours with her I am sure she will like it a lot thank you.
Thank you. I hope she enjoys it.