Tomato Hamburger Vegetable Soup

Tomato Hamburger Vegetable Soup


Come in out of the cold and have a big bowl of this delicious soup! This has so much going on and yet it comes together in an effortless and oh so tasty kind of way. Potatoes, veggies, tomatoes, hamburger and spices – what more do you need? Oh yes, the recipe! Here it is:

Hand me a roll with butter on top! Yum!


  • 1 pound of ground beef
  • 1 small finely diced onion
  • 2 cloves garlic
  • 1 teaspoon salt
  • 2 cups peeled and chopped Yukon yellow potatoes chopped into small pieces (1/2-inch)
  • 2 cans (14.5 oz each) beef broth
  • 1 can (10 oz) condensed tomato soup (I didn’t have any so I left this out and it tasted wonderful)
  • 1 can (15 oz) petite diced tomatoes do not drain
  • 1 bag (16 oz) frozen mixed vegetables
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried parsley
  • ½ teaspoon dried basil


  • In a soup pot, over medium-high heat, brown the ground beef, onion, garlic, and salt until no longer pink. Break up meat in crumbles as it cooks.Drain the excess grease.
  • Add chopped potatoes, beef broth, tomato soup, diced tomatoes, frozen vegetables, Worcestershire sauce, and the seasonings. Stir to combine.Bring to a boil. Once boiling, cover with a lid and reduce hear to medium-low. Let simmer for at least 30 minutes for the flavors to combine and the soup to become thicker.
  • Before serving, taste the soup after the simmer time and add additional salt as needed. I usually end up adding a little more.
  • Leftovers can be frozen for up to 3 months or stored in the fridge, in an air-tight container, for up to 5 days. I froze mine in a one-gallon zippered bag.

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