This hearty, stick-to-your-ribs soup works as a satisfying meal on its own. My Hamburger and Potato Soup combines browned ground beef, tender potatoes and a mix of vegetables in a flavorful beef broth — perfect for lunch or dinner when the weather turns cool.
As a personal chef I cook a wide variety of dishes, and this hamburger vegetable soup is one of the most-requested from clients. It’s a one-pot meal that’s both chunky and brothy: sizable potato pieces and crisp-tender green beans contrast beautifully with crumbled, browned beef in a savory broth.
This soup is straightforward to make, easy to adapt, and stores well for leftovers. Use a fork to enjoy the potatoes and beans, and a large spoon to savor the seasoned beef broth. The recipe below includes ingredient amounts, instructions and practical tips to help you make a reliable, comforting pot of soup.
ingredients
- olive oil
- medium onion, diced
- carrots, diced
- celery stalks, diced
- red pepper, diced
- garlic, minced
- ground beef (90/10 blend recommended)
- tomato paste
- reduced sodium beef stock
- large russet potato, diced
- canned diced tomatoes (14.5 oz)
- Worcestershire sauce
- kosher salt and freshly ground black pepper
- green beans, cut into 2-inch pieces
- fresh parsley, chopped
One-pot meals like this are popular because they’re efficient and comforting. The potato gives the soup body, while the green beans add a satisfying snap. The tomato paste and canned tomatoes deepen the flavor without overpowering the beefy broth.
expert tips
- Choose a lean ground beef like 90/10 to limit excess fat in the pot. If you use a fattier blend (for example, 80/20), drain the rendered fat after browning the meat to keep the broth clear and not greasy.
- If you prefer, substitute ground turkey or chicken for the beef. Either lean poultry option will work well and creates a lighter finish.
- Make this recipe your own: add other vegetables you have on hand such as corn, peas or zucchini. It’s a great way to use partial ingredients from the fridge or freezer.
- For a deeper flavor, brown the beef well and allow the tomato paste to cook briefly with the meat and vegetables before adding the stock. This builds a richer base for the soup.
what to serve with this soup
This soup pairs nicely with simple sides that soak up the broth. Consider warm cornbread, crusty bread, or soft dinner rolls. A light side salad or steamed green vegetable balances the meal if you want something fresh alongside the rich soup.
-
Crispy Everything Bagel Puff Pastry Cheese Twists
-
Savory Chaffles with Almond Flour
-
Spinach Blueberry Salad with Yogurt Dressing
-
Summer Avocado, Corn, Cucumber, and Tomato Salad
more soup recipes to try
- Creamy Roasted Tomato Soup
- Barley Vegetable Soup
- Lasagna Soup
- Cream of Mushroom Soup
- New England Clam Chowder
- Italian Chicken, Artichoke and Bean Soup
Recipe
Hamburger and Potato Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced (about 2 cups)
- 3 carrots, diced (about 2 cups)
- 2 celery stalks, diced (about 1 cup)
- 1 medium red pepper, diced (about 1 cup)
- 3 garlic cloves, minced
- 1 pound ground beef (90/10 blend)
- 2 tablespoons tomato paste
- 4 cups reduced sodium beef stock
- 1 large russet potato, diced (about 2 cups)
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups green beans, cut in 2-inch pieces
- 3 tablespoons chopped fresh parsley
Instructions
- In a large pot over medium heat, warm the olive oil. When it shimmers, add the onion, carrots, celery and red pepper. Season lightly with salt and pepper and sauté 6–8 minutes until the onions are translucent. Add the garlic and cook 1 minute more.
- Add the ground beef to the pot, breaking it into small pieces as you stir to combine with the sautéed vegetables. Continue cooking and stirring until the beef is browned, about 8–10 minutes.
- Stir in the tomato paste and cook for about 1 minute to develop its flavor.
- Pour in the beef stock, then add the potatoes, diced tomatoes, Worcestershire sauce, salt and pepper. Stir to combine, bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the green beans and continue simmering another 10 minutes, or until the potatoes are tender and the green beans are just cooked through.
- Stir in the chopped fresh parsley, adjust seasoning to taste, and serve hot.
Notes
- I like a 90/10 ground beef for this soup. If you use a fattier blend, drain the excess fat after browning the meat to keep the broth clean.
- Ground turkey or chicken can be used as a substitute for beef for a lighter version.
- Swap in other vegetables to use up odds and ends: corn, peas or zucchini all work well.