There’s nothing like a big pot of homemade soup simmering on the stove to bring everyone together. This easy ground beef vegetable soup is hearty, nourishing, and packed with rich, cozy flavors—just the way a farmhouse meal should be.
It’s simple, affordable, and easy to make with whatever veggies you have on hand, making it a homestead staple. Whether you serve it with fluffy dumplings, crusty bread, or straight from the pot, this soup is pure comfort food for chilly days.
So grab your favorite soup kettle, and let’s make a meal that warms both the belly and the soul.
Why You’ll Love This Soup
This is the kind of meal that sticks to your ribs and warms you up from the inside out. It’s simple, nourishing, and easy to make with whatever you have on hand.
Whether you’re cooking for a busy weeknight or looking for something to feed a hungry crowd, this soup has you covered.
- Simple and budget-friendly: Uses basic pantry ingredients and seasonal vegetables.
- Hearty and filling: A satisfying one-pot meal that makes plenty for leftovers.
- Customizable: Swap ingredients based on what’s in your pantry, freezer, or garden.
- Great for meal prep: Stays fresh in the fridge for several days and freezes well.
- Family favorite: A tried-and-true recipe that brings everyone to the table.
This is the kind of recipe that never gets old. Once you make it, it’s sure to become a regular in your meal rotation.
Ingredients for Ground Beef Vegetable Soup
One of the best things about this soup is how flexible it is. You can use fresh or frozen vegetables, swap out the meat, or add in grains to make it even heartier.
It’s a great way to use up what you have on hand while still making a delicious, wholesome meal.
Main Ingredients
- Ground beef: Use lean or regular, depending on your preference. Stew meat, ground turkey, or shredded chicken can also be used.
- Vegetables: Fresh, frozen, or home-canned options like cabbage, carrots, celery, onions, and rutabagas all work well. Feel free to add green beans, peas, or whatever you have on hand.
- Tomatoes: Canned diced tomatoes or stewed tomatoes from the garden add extra richness.
- Beef base or broth: Adds a deep, savory flavor. If you have home-canned soup stock or broth, this is a great way to use it.
- Barley (optional): Gives the soup a heartier texture. Skip it for a lower-carb version, or swap in rice or pasta for a different twist.
- Seasonings: Garlic, salt, and pepper to taste.
Dumpling Ingredients (optional)
- Egg
- Milk
- Flour
Make It Your Own
This soup is incredibly forgiving, so feel free to mix and match ingredients based on what you have available. It’s meant to be flexible, so don’t be afraid to swap ingredients based on what’s in your pantry.
Whether you add dumplings, rice, or extra veggies, it’s a meal that always comes out hearty and satisfying.
How to Make Ground Beef Vegetable Soup
This soup comes together easily with just a few simple steps. Everything cooks in one pot, making cleanup a breeze. If you’re adding dumplings, they cook right in the soup for an extra cozy touch.
Stovetop Method (Traditional Cooking Method)
1. Brown the ground beef in a large soup pot over medium heat, breaking it apart as it cooks.
Drain the excess fat.
2. Chop the vegetables into bite-sized pieces.
If using frozen vegetables, no need to thaw them first.
3. Add the tomatoes, beef base or broth, barley (if using), garlic, and vegetables to the pot with the cooked beef.
Stir to combine.
4. Bring the soup to a boil.
Then reduce the heat and let it simmer for 30 to 40 minutes until the vegetables are tender and the flavors have melded together.
5. (Optional) Add dumplings.
In a separate bowl, mix the egg, milk, and flour to form a batter. Drop spoonfuls of the batter into the boiling soup.
6. DO NOT STIR.
Let the dumplings cook for 10 minutes without stirring. I know it’s tempting to give the pot a quick mix, but trust me—stirring will ruin the dumplings.
My husband always forgets this, and then we end up with a pot of mushy bits instead of light, fluffy dumplings!
7. Taste and adjust seasoning with salt and pepper as needed.
This soup is best enjoyed fresh off the stove, but it also reheats well for leftovers. If you want to try a different cooking method, keep reading for Instant Pot and slow cooker variations.
Instant Pot & Slow Cooker Variations
I’ve always made this soup on the stovetop, but if you prefer using an Instant Pot or slow cooker, it should work just fine. I haven’t personally tested these methods, but based on how similar soups are made, here’s how you could do it.
Instant Pot Method (Estimated, Not Tested)
- Turn on the sauté function and brown the ground beef in the Instant Pot. Drain excess fat.
- Add all remaining ingredients (except dumpling batter) and stir to combine.
- Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
- Quick release the pressure once the timer goes off. Give the soup a stir and check the seasoning.
- If adding dumplings, switch to the sauté function and bring the soup to a boil. Drop the dumpling batter in by spoonfuls and do not stir. Let them cook for 10 minutes, then turn off the heat.
Slow Cooker Method (Estimated, Not Tested)
- Brown the ground beef on the stovetop, then drain the fat.
- Add all ingredients (except dumpling batter) to the slow cooker.
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- If adding dumplings, turn the slow cooker to high and bring the soup to a low boil. Drop the dumpling batter in by spoonfuls and do not stir. Cover and cook for about 30 minutes or until the dumplings are fully set.
Since I haven’t tested these methods myself, I’d love to hear how it turns out if you give it a try!
Storage & Reheating Tips
One of the best things about this soup is that it stores and reheats beautifully, making it perfect for meal prep or leftovers. Whether you keep it in the fridge for a quick lunch or freeze a batch for later, it’s just as good the next time around.
Refrigeration:
- Let the soup cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 5 days.
Freezing:
- Once cooled, portion the soup into freezer-safe containers or bags, leaving a little room for expansion.
- Freeze for up to 4 months.
- If you added dumplings, keep in mind they may soften over time, but the flavor will still be great.
Reheating:
- Stovetop: Heat over low to medium heat, stirring occasionally. Add extra broth if needed.
- Microwave: Heat in 1-minute intervals, stirring in between, until warmed through.
This soup is just as good the next day, and sometimes even better once the flavors have had time to meld together.
What to Serve with Ground Beef Vegetable Soup
This soup is hearty enough to be a meal on its own, but if you want to round it out with a little something extra, here are a few delicious pairing ideas.
- Crusty bread: Perfect for dipping into the rich broth.
- Fresh green salad: A simple salad with a tangy vinaigrette balances out the meal.
- Egg salad sandwiches: My friend Putzy always made egg salad sandwiches to go with this soup. I know it sounds like an odd combination, but trust me—it works!
- Grilled cheese: A classic comfort food pairing, especially for the kids.
No matter what you serve it with, this soup is always a crowd-pleaser. Whether you’re feeding a hungry family or making a big batch for a gathering, it’s the perfect cozy meal.
Frequently Asked Questions (FAQs)
If you still have questions about making this soup, here are some of the most common ones I get!
Can I use frozen vegetables?
Yes! Frozen vegetables work great in this soup and save time on prep. Just toss them in—no need to thaw first.
Can I make this soup in an Instant Pot?
I haven’t tested it myself, but it should work! Brown the ground beef using the sauté function, then add the remaining ingredients. Cook on high pressure for 10 minutes and quick-release the pressure. If adding dumplings, switch to sauté mode and let them cook for 10 minutes without stirring.
How long can I freeze ground beef vegetable soup?
This soup freezes well for up to 4 months. Be sure to cool it completely before transferring it to freezer-safe containers.
What spices work best with this soup?
Along with salt and pepper, you can add a pinch of thyme, paprika, or bay leaves for extra warmth and flavor.
Can I substitute ground turkey or chicken?
Absolutely! Ground turkey or chicken are great alternatives if you want a lighter version of this soup.
If you have any other questions, feel free to ask in the comments—I’d love to hear how your soup turns out!
Hamburger Vegetable Soup
Ingredients
- 1 1/2 pounds hamburger (fried and drained)
- 1 quart tomatoes (or 2 cans of 16 ounce tomatoes)
- cabbage as much as you'd like
- carrots as much as you'd like
- celery as much as you'd like
- onion as much as you'd like
- rutabagas as much as you'd like
- 1/4 cup barley optional
- 1 tbsp. beef base (or use beef bouillon cubes)
- 1/2 tsp. minced garlic
- salt and pepper to taste
Dumpling Ingredients
- 1 egg
- 3/4 cup milk
- 1 1/2 cups flour
Instructions
- Brown the hamburger in a large frying pan or soup kettle. Drain excess fat.
- Chop vegetables into bite-sized pieces.
- Put the hamburger, chopped vegetables, and all ingredients into a large pot.
- Boil until the vegetables are cooked through.
To make the dumplings:
- Mix together the egg and milk with fork. Add flour.
- Drop spoonfuls of the dumpling batter into the boiling soup.
- Allow the dumplings to cook for ten minutes. Do not stir.
- Enjoy!
Notes
Slow Down and Savor It
This soup isn’t just about filling bellies—it’s about slowing down, gathering around the table, and enjoying a homemade meal with the people you love. Whether you follow the recipe exactly or put your own spin on it, it’s a simple, hearty dish that brings comfort with every bite.
So take a moment, enjoy the process, and savor the flavors of a meal made from scratch.
If you try this recipe, I’d love to hear how it turned out—leave a comment and let me know your favorite way to make it!
More of Our Favorite Soups
Hearty Potato Soup (Her Favorite!)
