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I’ve been making this Hamburger Vegetable Soup for busy weeknights for years — it’s simple, comforting, and stretches a little ground beef into a very satisfying one-pot meal. With pantry ingredients and a hands-off slow cooker method, it’s the kind of soup that feels homemade without a lot of fuss.

Why you’ll love this dish

This soup is a practical winner: budget-friendly meat, a single potato to add body, and frozen mixed vegetables for convenience. It’s family-friendly, easy to customize, and perfect for when you want a warm bowl without standing at the stove. Make it for chilly evenings, quick lunches, or when you need a low-effort meal that still feels like comfort food.

“The perfect little soup: savory beef, tender potatoes, and vegetables that hold up well in the slow cooker. Quick to toss together and even better reheated.” — a regular weeknight review

If you enjoy hearty beef-and-veg bowls, you might also like this similar take on a hearty beef vegetable soup.

The cooking process explained

Before you start, here’s what happens in this recipe: brown the beef for flavor, chop the potato to match the frozen veg size for even cooking, then combine everything in the slow cooker. Let it simmer on low or high until the potato is tender. For firmer vegetables, add them toward the end. Expect about 3 hours on high or 6 hours on low.

This overview helps you plan timing and know when to add the frozen vegetables if you prefer them crisper.

What you’ll need

1/2 lb ground beef (80/20 works well; leaner beef is fine)
1 cup beef broth (or substitute tomato sauce or tomato juice)
4 oz frozen mixed vegetables, thawed (peas, carrots, corn, green beans)
1/4 small onion, diced
1 clove garlic, minced
1 cup diced tomatoes (canned or fresh)
1 peeled and chopped potato (Yukon Gold or russet), cut into chunks about the size of the frozen vegetables
1/4 teaspoon salt
1/4 teaspoon Italian seasoning
1/4 teaspoon Worcestershire sauce

Notes and substitutions:

Use beef broth for a richer, beef-forward broth; use tomato sauce/juice if you prefer a brighter tomato base.
Swap the potato for sweet potato for a sweeter profile.
For a lower-sodium version, use low-sodium broth and reduce or omit added salt.
If you like a heartier soup, add 1/2 cup cooked barley or small pasta near the end of cooking.

For more ideas on beef-and-vegetable combos, see this classic beef soup which shares similar pantry-friendly principles.

Step-by-step instructions

A bowl of hearty Hamburger Vegetable Soup topped with fresh herbs.

Heat a skillet over medium-high. Add the ground beef and brown, breaking it up with a spoon. Cook until no pink remains. Drain excess fat if desired.
Peel and chop the potato into chunks roughly the same size as the mixed vegetables so everything cooks evenly.
Transfer the browned beef to the slow cooker. Add the diced onion, minced garlic, diced tomatoes, potato, beef broth (or tomato sauce/juice), Italian seasoning, Worcestershire sauce, and salt.
Stir to combine. Cover and cook on low for about 6 hours or on high for about 3 hours, until the potato is fork-tender.
If you prefer crisper vegetables, stir in the thawed mixed vegetables during the last 30–60 minutes of cooking. For softer vegetables, add them at the start.
Taste and adjust seasoning (salt, pepper, a dash of Worcestershire or hot sauce) before serving. Ladle into bowls and enjoy with dinner rolls if you like.

Best ways to enjoy it

Serve the soup hot in wide bowls. Garnish ideas:

Fresh chopped parsley or chives for brightness.
A spoonful of sour cream or a drizzle of olive oil for richness.
Crusty bread, buttery dinner rolls, or grilled cheese for dipping.
A sprinkle of grated Parmesan for a savory boost.

Try pairing it with a simple green salad or steamed green beans for a complete weeknight meal.

Storage and reheating tips

Fridge: Cool to room temperature, then store in an airtight container for 3–4 days.
Freezer: Cool completely, transfer to freezer-safe containers or bags, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Gently rewarm on the stove over medium-low, stirring occasionally, until evenly hot. If reheating from frozen, thaw first or simmer longer on low until heated through. Microwave portions in 1–2 minute bursts, stirring between intervals.
Food safety: Don’t leave soup out at room temperature more than 2 hours. Reheat to at least 165°F (74°C) before eating.

Helpful cooking tips

Browning the beef first gives you more depth of flavor than adding raw beef to the slow cooker.
Cut the potato into uniform pieces so it cooks at the same rate as the vegetables.
If the soup is too thin at the end, mash a few potato chunks against the side of the pot to naturally thicken it, or stir in 1–2 teaspoons of cornstarch mixed with cold water and simmer for 5–10 minutes.
For a faster stovetop version, simmer everything in a Dutch oven for 25–35 minutes until the potatoes are tender.
Want a vegetarian version? See techniques from this chunky autumn vegetable soup for inspiration on vegetable-forward substitutions.

Creative twists

Mexican-style: Swap Italian seasoning for chili powder and cumin, add a can of black beans, and finish with cilantro and lime.
Italian beefy minestrone: Add small pasta and extra herbs; finish with Parmesan.
Cheesy: Stir in shredded cheddar at the end for a creamy, comforting bowl.
Protein boost: Add cooked lentils or canned beans for extra fiber and protein.
Make it thicker: Add cooked rice or barley to turn it into a stew-like meal.

Your questions answered

Q: Can I use fresh vegetables instead of frozen?
A: Yes. Add hearty fresh vegetables (carrots, green beans) at the start. Delicate veggies (peas, zucchini) should be added in the last 30 minutes.

Q: Do I have to brown the ground beef?
A: Browning adds flavor through caramelization and removes excess fat, which improves texture and taste. If short on time, you can add raw beef to the slow cooker but expect a milder flavor.

Q: How long will leftovers last in the freezer?
A: Properly stored, up to 3 months. Thaw overnight in the fridge and reheat to steaming hot before serving.

Q: Can I double the recipe?
A: Yes. Use a larger slow cooker or split into two smaller cookers to maintain proper cooking times.

Q: Is this soup kid-friendly?
A: Absolutely — mild seasoning and soft textures make it appealing to kids. Adjust seasonings to taste.

Conclusion

If you want other easy takes on beef-and-vegetable soups to compare techniques or flavor profiles, check out this straightforward Easy Hamburger Soup, an alternate one-pot version at Easy Hamburger Vegetable Soup Recipe (One-Pot) – Hostess At Heart, and a weeknight-friendly variation at Easy Weeknight Hamburger Vegetable Soup – foodiecrush.