Easy 30 Minute Hamburger Vegetable Soup (Ground Beef)

This hearty, comforting soup is quick to make and packed with vegetables and savory ground beef. Perfect for weeknights, it’s flavorful, filling, and comes together in about 30 minutes.

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Ingredients

• 1 pound ground beef

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 2 stalks celery, diced

• 1 medium zucchini, diced (optional)

• 1 cup green beans, chopped (optional)

• 1 can (14.5 oz) diced tomatoes

• 4 cups beef broth or stock

• 1 teaspoon dried thyme

• 1 teaspoon dried basil

• 1/2 teaspoon black pepper

• 1 teaspoon salt (adjust to taste)

• 1/4 teaspoon crushed red pepper flakes (optional)

• 1 cup frozen corn or peas

• 1/2 cup elbow macaroni or small pasta (optional)

• 1 tablespoon olive oil (optional)

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Step-by-Step Directions

Step 1: Brown the Ground Beef

1. Heat a large pot or Dutch oven over medium heat.

2. Add ground beef and cook until browned, breaking it apart with a spoon.

3. Drain excess fat if necessary.

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Step 2: Sauté Aromatics

1. Add diced onion and cook 2–3 minutes until translucent.

2. Add garlic and cook 30 seconds until fragrant.

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Step 3: Add Vegetables

1. Stir in carrots, celery, zucchini, and green beans.

2. Cook 2–3 minutes to slightly soften.

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Step 4: Add Liquids and Seasonings

1. Pour in diced tomatoes (with juice) and beef broth.

2. Stir in thyme, basil, salt, pepper, and red pepper flakes (if using).

3. Bring to a boil.

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Step 5: Cook the Pasta (Optional)

1. If using pasta, add it now.

2. Reduce heat to a simmer and cook 8–10 minutes, or until pasta is tender and vegetables are cooked.

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Step 6: Add Frozen Vegetables

1. Stir in frozen corn or peas.

2. Simmer another 2–3 minutes until heated through.

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Step 7: Taste and Adjust

• Adjust salt, pepper, and seasonings as needed.

• For extra flavor, add a splash of Worcestershire sauce or a sprinkle of grated Parmesan.

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Step 8: Serve

• Ladle hot soup into bowls.

• Serve with crusty bread or crackers.

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Tips for the Best Soup

• Use fresh vegetables or frozen for convenience.

• For thicker soup, add 1–2 tablespoons tomato paste with the broth.

• Leftovers taste even better the next day as flavors meld.

• For a low-carb version, omit pasta or use cauliflower rice.

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Storage

• Refrigerate in an airtight container up to 4 days.

• Freeze up to 2 months; thaw overnight and reheat on stovetop.