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Hamburger vegetable soup

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Easy and quick

My mom made this soup when I was a kid

My mom was a working mother and getting a good meal on the table after work was always a challenge for her when I was a kid. The good news was I was called upon to help make dinner a lot and became comfortable in the kitchen at an early age. So I am pretty sure this is the first soup I learned to make.

Fast and economical

This soup is fast. The goal is to cook the vegetables just until they are barely tender so they still have a density and bite. It is also inexpensive and a great way to stretch a pound of hamburger. It takes about 20 minutes to chop and 30 minutes on the stove. I start by chopping the onions in the food processor and then cook the onions and hamburger while I chop the remaining vegetables. I always make a double batch and freeze the leftovers for later.

My kids love this soup

This soup is so basic that I hesitated publishing it until my daughter Margo told me I had to. She said it was her favorite soup when she was sick.

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While I grew up making this with ground beef, now I generally make it with ground turkey. On occasion I have gotten fancy and made meatballs with the onions and meat, but it is not necessary, and takes more time. I have also whisked an egg into individual hot bowls of soup to give it a little more heft. My kids liked to eat this soup with open-face melted cheddar cheese sandwiches. What isn't great with a melty open-face cheddar cheese sandwich?


Hamburger vegetable soup

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A fast, economical and healthful soup loaded with veggies. My family has now made this basic but comforting soup for three generations. Make a double batch and freeze the extras for future meals.

  • Author: Something New For Dinner
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 -8 servings 1x


  • 1 T olive oil
  • 1 onion, chopped
  • 1 pound ground turkey, chicken or beef
  • 1 49-ounce can of chicken stock
  • 3 stalks celery, diced
  • 3 carrots, peeled and chopped into 1/2” pieces
  • 3 potatoes, peeled and chopped into 1/2” pieces
  • 1 cup frozen peas
  • 1 1/2 t dried dill
  • Kosher salt and pepper to taste
  • 6 T grated parmesan cheese (optional)


  1. Heat a large heavy-bottomed pot, add olive oil. When oil is hot add onions and saute for about 5 minutes. Crumble in the ground meat, season with salt and pepper and cook another 5 minutes until no longer pink.
  2. Add stock and bring to a boil. Add celery, carrots and potatoes and return to a boil. Turn the heat down to medium-low and simmer for about 15 minutes, until the vegetables are crisp tender. Add peas and dill, taste and season with salt and pepper as needed.
  3. Serve in individual bowls topped with grated parmesan.





  1. Susan says:

    A delicious soup! I can see why Margo loved it…we all did too!

    1. Kim Pawell says:

      So glad you liked it Susan. We try to keep some of this in the freezer for emergency meals.

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