This is the very best Hamburger Vegetable Soup I’ve ever eaten. Growing up, it was a staple recipe at our house and now it’s become one of my husband’s favorites, too.
Our children also love this soup — especially when topped with shredded cheese! It’s delicious paired with Bread Machine Buttery Rolls and the perfect way to warm up a chilly Winter evening.
Hamburger Vegetable Soup
- 2 lbs. ground beef
- 2 cups chopped onion
- 2 cups peeled and diced potatoes
- 2 cups sliced carrots
- 2 cups shredded cabbage
- 4 (14.5-oz) cans diced tomatoes
- 1/2 cup brown rice, uncooked
- 6 to 10 cups water
- 1 1/2 to 2 1/2 Tablespoons salt
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- 2 bay leaves
Brown ground beef and onion together until meat is lightly browned. Drain off excess fat. Add all remaining ingredients and bring mixture to a boil.
Cover and simmer for two to four hours. Check periodically and add more water, if needed. Remove bay leaves and serve.
Makes 18 to 20 cups of soup. Can be stored in the refrigerator for up to four days.
A pot will usually make enough for at least three meals for our family. We like it enough that we’ll eat it two or three days in a row!
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Okay, I made this soup today with a few modifications. Just 1/2 pound lean ground beef (that’s all I had), added 2 cups diced celery (to use it up), added about 1 cup diced peeled sweet potatoes (to use them up), left the peel on the white potatoes, cooked the onion, carrot, and ground beef in 1 Tbsp canola oil, and used 4 cups beef broth as part of the water. I completely omitted salt, since I used broth and my tomatoes had salt. Upon tasting, I thought the soup was good (smelled great!), but was missing something. Crystal is right: it needs quite a bit of salt to push the flavor from good to incredible. So I added 1 tsp kosher salt and that did it. My calculations put the total sodium of my version (broth, tomatoes, and kosher salt) at 7700 mg. Thanks, Crystal, for a great and simple soup recipe!
Oh, and I almost forgot – A big double thanks for a recipe that gets my 4 year old to eat veggies. She and my 2.5 year old loved it!
Thanks, Crystal! My husband is not a huge soup fan, simply because it doesn’t fill him up. He has eaten this for three meals now
Thank you, thank you. I’ll be tweaking the salt next time b/c my tomatoes has salt in them, but it’s a great recipe.
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