Tomato hamburger vegetable soup is a simple pot of browned ground beef, carrots, celery, and onions simmered in a savory tomato broth. It takes fifteen minutes to prepare, simmers for thirty, and serves six.
Worcestershire sauce and Italian seasoning give the broth a deep, herby flavor, and diced tomatoes add body and a touch of tang. It is a flexible soup that uses whatever vegetables are in the refrigerator, and leftovers taste even better the next day.
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Why You Will Love Tomato Hamburger Vegetable Soup
Ground beef cooks in minutes and flavors the whole pot, so the soup tastes slow simmered without the wait.
Any mix of vegetables works, so it is a good way to use up what you have.
A big pot feeds a family and freezes well for later meals.
Ingredients in Tomato Hamburger Vegetable Soup
- The soup uses one pound of ground beef, one cup of chopped onions, and two cups of chopped mixed vegetables such as carrots and celery, plus minced garlic.
- The broth is one can of diced tomatoes and four cups of vegetable or beef broth, seasoned with one tablespoon each of Worcestershire sauce and Italian seasoning, plus salt and pepper.
Ground beef. It adds protein and meaty flavor.
Onions, carrots, and celery. They form the sweet, aromatic base.
Diced tomatoes. They add body and gentle acidity.
Broth. It carries all the flavors.
Worcestershire and Italian seasoning. They add savory depth and herbs.
Making Tomato Hamburger Vegetable Soup
1. Brown the beef. Cook the ground beef in a large pot over medium heat, breaking it up, until no pink remains.
2. Add the vegetables. Add the onions, carrots, and celery and cook for five minutes until softened.
3. Add the garlic. Stir in the garlic and cook for one minute.
4. Add the liquid. Pour in the tomatoes, broth, Worcestershire, Italian seasoning, salt, and pepper.
5. Simmer. Bring to a boil, lower the heat, and simmer for twenty to thirty minutes until the vegetables are tender.
6. Serve. Adjust the salt and ladle into bowls.
Drain extra fat from the beef before adding the vegetables, leaving about a tablespoon for flavor. Too much fat leaves the soup greasy, but a little carries the herb and tomato flavors. Use lean beef if you prefer a lighter soup, and skim any fat that rises to the top while the soup simmers.
Cut the vegetables into similar sized pieces so they finish cooking together. Hard vegetables such as carrots go in first, and soft ones such as zucchini or green beans go in during the last ten minutes. This keeps every piece tender but not mushy.
Storing and Freezing Tomato Hamburger Vegetable Soup
Cool the soup and refrigerate it in an airtight container for up to four days. Reheat on the stove until hot, adding a splash of broth if it has thickened. Freeze in portions for up to three months and thaw overnight in the refrigerator before warming.
Tips and Variations for Tomato Hamburger Vegetable Soup
Flag the allergens. This soup may contain wheat and soy from Worcestershire sauce and broth, so check every label.
Do not taste raw beef. Check the soup only after the beef is fully cooked, and wash your hands and tools after handling raw meat.
Check the temperature. Ground beef is safe at 160 F, and leftovers should be reheated to 165 F.
Use frozen vegetables. A bag of mixed vegetables saves chopping.
Add pasta. Small shells cook right in the soup.
Boost the flavor. A spoonful of tomato paste deepens the broth.
Season at the end. Broth and Worcestershire add salt.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for safe handling of soup.
To make the soup thicker, stir in a diced potato or a half cup of rice with the broth, or mash some of the vegetables against the side of the pot. Both add starch that thickens the broth naturally. For a thinner soup, add another cup of broth near the end and bring it back to a simmer.
Swap the beef for ground turkey or Italian sausage. Sausage adds fennel and spice, so you can skip some of the Italian seasoning. Beans, corn, or chopped spinach also fit, adding fiber and color, and they cook in the last ten minutes without changing the base recipe.
How to Serve Tomato Hamburger Vegetable Soup
Serve the soup hot with crusty bread, grilled cheese sandwiches, or a sprinkle of Parmesan. For more beef and vegetable soups, try crockpot potato hamburger soup, chunky beef and vegetable soup, homemade cabbage vegetable soup, or potato and ground beef soup.
FAQ About Tomato Hamburger Vegetable Soup
How do you make tomato hamburger vegetable soup thicker?
Add a diced potato or mash some of the vegetables into the broth.
Can you make tomato hamburger vegetable soup ahead of time?
Yes. It tastes better the next day.
Can you freeze tomato hamburger vegetable soup?
Yes. Freeze it in portions for up to three months.
Can I use frozen vegetables?
Yes. Add them straight from the freezer.
Can I make it in a slow cooker?
Yes. Brown the beef first, then cook on low for six hours.
Tomato Hamburger Vegetable Soup
Equipment
- Large pot
- Ladle
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 cup chopped onions
- 2 cup chopped carrots and celery
- 2 cloves garlic minced
- 1 can diced tomatoes 14.5 ounce can
- 4 cup beef or vegetable broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Brown. Cook the beef until no pink remains.
- Soften. Add the onions, carrots, and celery and cook 5 minutes, then add the garlic.
- Pour. Add the tomatoes, broth, Worcestershire, seasoning, salt, and pepper.
- Simmer. Simmer 20 to 30 minutes until tender.
- Serve. Adjust the salt and ladle into bowls.
