There’s nothing more comforting on a cold day than a bowl of Loaded Hamburger Vegetable Soup. I first made this recipe on a snowy weekend when I needed something hearty but simple. With tender ground beef, colorful vegetables, and a rich tomato broth, it’s like a hug in a bowl. Packed with nutrients and flavor, this soup is both wholesome and filling. Best of all, it comes together with pantry staples and simmers into a meal the whole family will love. It’s easy, cozy, and truly loaded with goodness.
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 2 potatoes, peeled and diced
- 1 cup green beans, chopped (fresh or frozen)
- 1 cup corn (fresh, frozen, or canned)
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- Salt & pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot. Brown ground beef, breaking it apart with a spoon. Drain excess fat.
- Add onion, garlic, carrots, celery, and bell pepper. Cook until softened.
- Stir in diced tomatoes, tomato sauce, and beef broth. Mix well.
- Add potatoes, green beans, corn, Italian seasoning, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 25–30 minutes, until veggies are tender.
- Taste and adjust seasoning. Garnish with parsley before serving.
Substitutions
- No ground beef? Use ground turkey, chicken, or even sausage.
- Vegetarian version: Swap beef for lentils and use vegetable broth.
- Low-carb option: Replace potatoes with cauliflower florets.
- Extra flavor: Add Worcestershire sauce or hot sauce for depth.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in fridge.
Reheating: Warm on stove over medium heat, adding broth if too thick.
Top Tips
- Brown the beef well for richer flavor.
- Cut vegetables into similar sizes so they cook evenly.
- For thicker soup, simmer uncovered a bit longer.
- Serve with crusty bread or cornbread for a complete meal.
FAQs
Can I make this in a slow cooker?
Yes! Brown beef first, then add all ingredients to the slow cooker. Cook on low 6–7 hours or high 3–4 hours.
Can I add pasta or rice?
Absolutely. Stir in cooked pasta or rice just before serving for a heartier dish.
Is this soup spicy?
No, it’s mild and family-friendly. Add red pepper flakes for a kick.
Can I use frozen vegetables?
Yes, they work perfectly and make the recipe even quicker.