Tomato hamburger vegetable soup is an easy tomato based soup recipe that is filled with ground beef, seasonings, and uses frozen vegetables for ease and convenience. Simmers on the stove top, or let it cook in the slow cooker, for the ultimate comfort food that is so delicious.
I’ve been holding out on you all with this tomato hamburger vegetable soup recipe. I mentioned when I posted these soft & fluffy one hour dinner rolls that we dipped the rolls into a delicious soup. Well, my friends, this was the soup. And let me tell you that I have been craving it since.
So much so that this soup is already on my next weeks menu plan again. It is so yummy and comforting. It’s one of those recipes that remind you of home and mom’s cooking.
BONUS! You won’t believe how easy it is to make. Use the stove top and a soup pot or combine the cooked ground beef and all the ingredients in the slow cooker. I always make this on the stove top because I love the smell of a warm soup simmering on a cold day.
The bag of frozen veggies makes this soup really simple to make. Usually I am not a fan of frozen veggies (besides in soups) because they tend to get soggy and mushy, but I am telling you that they are amazing in this soup. You wouldn’t even know it was frozen veggies!
I chose a bag of mixed frozen veggies; corn, peas, carrots, green beans, and lima beans. Find a mix that you love and use it.
This soup really does not need any toppings but if you want something, then chop up some green onions and sprinkles those on. The only thing this soup needs is a big ol’ spoon and some bread to soak up that delicious tomato and beef broth base.
Make your own bread or rolls, or buy some. There are so many options at the grocery store now. Buy some frozen rolls, buy some cooked rolls from the deli area of the store, or use leftover hamburger buns and toast them in the oven with some butter and garlic powder.
My mom always did that growing up and I used to think it was the weirdest thing ever. But now I finally get it. It really is an easy and delicious way to have bread for soup and to not waste leftover hamburger buns.
As with any soup, the seasonings are completely customizable. Add more salt, less salt, more pepper, more parsley, add some oregano, add more or less Worcestershire sauce, etc. Although, the recipe only calls for 1 teaspoon which is actually a much needed flavor fro this soup. If you love it, add more, but I would for sure at least add 1/2 teaspoon.
I know Worcestershire sauce is one of those things that can be a very strong flavor for some. But please add at least a little bit.
I hope you love this one. Make this about an hour before dinner and let it simmer on the stove until it’s dinnertime. The longer you simmer this soup the better it gets.
Tomato Hamburger Vegetable SoupPrint Recipe
- 1 lb lean ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, pressed or minced
- 1 teaspoon salt
- 2 cups peeled and chopped potatoes (I use yukon gold)
- 2 cans (14.5 oz each) beef broth
- 1 can (10 oz) condensed tomato soup
- 1 can (15 oz) petite diced tomatoes, undrained
- 1 bag (16 oz) frozen mixed vegetables
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- salt & pepper, to taste
In a soup pot, over medium-high heat, brown the ground beef, onion, garlic, and salt until no longer pink. Break up meat in crumbles as it cooks. Drain and return to the soup pot.
Add chopped potatoes, beef broth, tomato soup, diced tomatoes, frozen vegetables, Worcestershire sauce, and the seasonings. Stir to combine. Bring to a boil. Once boiling, cover with a lid and reduce hear to medium-low. Let simmer for at least 30 minutes for the flavors to combine and the soup to become thicker.
If needed, add 1/2 cup water to thin soup out. I never add this but it's personal preference.
Leftovers can be put into freezer Ziploc bags. When needed, pull bag out of freezer and defrost in microwave. Heat on stove top or in microwave.
Be sure and cut your potatoes small so that they will cook in time. I aim to cut mine about the same size as the frozen vegetables. I have used the low-sodium beef broth and the regular beef broth. Use what you prefer and adjust the salt content to your tastes. I usually will use one can of low-sodium and one can of regular beef broth. You need salt for the bland potatoes and vegetables.