When life feels just a little too fast, nothing brings me back to center like a big pot of Hamburger Soup with Frozen Vegetables simmering away on the stove. It’s warm, hearty, and comes together with what I lovingly call “pantry peace” – a mix of humble ingredients that always deliver comfort.
And if you’re like me – juggling a busy household, kids’ activities, and the eternal “what’s for dinner?” question – this recipe is about to become your new weeknight lifesaver.
Table of Contents
Why You’ll Love This Hamburger Soup with Frozen Vegetables
- It’s a one-pot wonder – less cleanup, more peace.
- Packed with protein, veggies, and flavor (your picky eaters won’t even notice the good stuff).
- Uses pantry and freezer staples – no last-minute grocery runs required.
- Freezer-friendly, budget-friendly, and weeknight-friendly.
- It tastes like a hug in a bowl. Truly.
What Does Hamburger Soup with Frozen Vegetables Taste Like?
Imagine the richness of a beefy tomato broth, the heartiness of tender potatoes, and the sweet pop of mixed vegetables in every spoonful. It’s like if your favorite beef stew and vegetable soup had a cozy baby. Nothing fancy – just real, satisfying, nostalgic flavor that takes you back to grandma’s kitchen (or in my case, to cold nights in Texas with something warm on the stove).
Everything You’ll Need for This Hamburger Soup with Frozen Vegetables
This soup is easy, but it’s not shy on flavor. Here’s a closer look at what goes into it:
- 1 pound ground beef – I use 80/20 for flavor, but lean works too.
- 1/4 cup diced yellow onion – Sweet and aromatic.
- 1 tsp garlic, minced – I always say, garlic is love.
- 1 tsp salt – A base layer of seasoning.
- 2 cups potatoes, cubed – Yukon Golds hold up beautifully.
- 29 oz beef stock – That’s two cans, or about 3.5 cups.
- 10 oz tomato soup – Adds richness and a bit of creaminess.
- 15 oz canned diced tomatoes – Liquid included, don’t drain.
- 16 oz frozen mixed vegetables – The freezer’s unsung hero.
- 2 tbsp granulated sugar – Balances out the acidity. Trust me.
- 1 tsp Worcestershire sauce – Adds that perfect umami depth.
- 1 tsp parsley flakes & 1/2 tsp dried basil – Just enough to round things out.
- Salt & pepper to taste during simmering
Looking for more soup inspiration? Try my Hamburger Noodle Soup or the ultra-cozy Butternut Squash and Sweet Potato Soup.
How to Make Hamburger Soup with Frozen Vegetables – Step by Step
Let’s walk through this step by step so you can feel confident from your first chop to that final, comforting spoonful. Whether it’s your first time making soup from scratch or you’re a seasoned home cook, this guide will walk you through everything you need to know.
Step 1: Brown the Ground Beef with Onion and Garlic
Start by heating a large soup pot or Dutch oven over medium heat. Once the pot is warm, add 1 pound of ground beef, 1/4 cup of diced yellow onion, and 1 teaspoon of minced garlic. Sprinkle in a pinch of salt to help the beef release its moisture and deepen the flavor.
Use a wooden spoon or spatula to break the beef into crumbles as it browns. This takes about 7–10 minutes. You’re looking for a rich brown color with no pink remaining and onions that are soft and slightly translucent.
👉 Tip: If you’re new to browning meat, check out my simple guide to cooking ground beef, where I explain how to get the best texture without overcooking.
Once fully browned, drain off any excess grease to keep your broth clean and not too oily.
Step 2: Add the Base Ingredients
Now it’s time to build the body of the soup.
To the browned beef mixture, add:
- 2 cups of cubed potatoes (peeled and chopped into ½-inch pieces)
- 29 ounces of beef stock (or 2 standard 14.5 oz cans)
- 10 ounces of tomato soup
- 15 ounces of diced tomatoes (don’t drain the liquid)
- 16 ounces of frozen mixed vegetables (straight from the freezer, no thawing needed)
Give everything a gentle stir to combine. It should already look hearty and colorful.
Next, stir in your seasonings:
- 2 tablespoons of sugar (balances the tomato acidity)
- 1 teaspoon of Worcestershire sauce
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried basil
This blend of savory, sweet, and herby flavors gives the soup its signature taste.
👩🍳 Looking to swap out ingredients? Try these easy vegetable substitutions if you don’t have frozen veggies on hand.
Step 3: Bring to a Boil, Then Let It Simmer
Increase the heat to medium-high and bring the soup to a boil. Once you see a bubbling surface, reduce the heat to low or medium-low so it settles into a gentle simmer.
Let the soup simmer uncovered or partially covered for 25–30 minutes. This step by step simmering process allows all those lovely flavors to marry, while the potatoes soften and the vegetables warm through.
Don’t forget to stir occasionally—especially at the bottom of the pot—to avoid sticking and make sure every bite gets evenly cooked.
🍲 Want to see how simmering compares to slow cooking? My slow cooker chicken fajita soup shows how a longer cook time builds deep, layered flavor.
Step 4: Taste and Adjust Seasoning
You’re nearly there! After the soup has simmered and the potatoes are fork-tender, it’s time to taste and tweak.
Add salt and pepper to your liking. Some folks like an extra pinch of salt, others prefer a bit of heat—if that’s you, a dash of hot sauce or red pepper flakes can wake things up.
This step by step tasting is important. Every batch is slightly different depending on your broth, tomatoes, and beef. Trust your palate!
Step 5: Serve with Comfort on the Side
Ladle the soup into bowls while it’s piping hot. Serve it with something buttery on the side: toasted garlic bread, a grilled cheese sandwich, or even a hunk of rustic sourdough.
Craving crunch? I like to crush a few Town House crackers over the top—it’s something my kids always ask for, and honestly, it’s delicious.
Bonus Step: Make It Ahead or Freeze for Later
This soup holds up wonderfully in the fridge or freezer. In fact, the flavor often gets even better the next day. Want more freezer-friendly soups? Don’t miss my golden chicken lentil soup – it freezes like a dream.
Tips and Tricks for Perfect Hamburger Soup with Frozen Vegetables
- Use frozen veggies straight from the freezer – no need to thaw.
- Add barley or elbow pasta if you want to stretch the soup even further.
- Love spice? Add a dash of hot sauce or a pinch of chili flakes during simmering.
- Swap the protein – ground turkey or plant-based crumbles work great too.
- Want a thicker soup? Mash a few potatoes in the pot near the end.
How to Store Hamburger Soup with Frozen Vegetables
- Refrigerator: Keeps well for 4–5 days in an airtight container.
- Freezer: Freeze in individual servings (so you can grab-and-go) for up to 3 months.
- To Reheat: Warm gently on the stove or in the microwave. Add a splash of broth or water if it’s too thick.
FAQs
Can I make this in a slow cooker?
Absolutely! Brown the beef first, then transfer everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4.
Can I skip the sugar?
Sure, but it helps cut the acidity from the tomato. Try a pinch of baking soda as an alternative.
What veggies are in the frozen mix?
Usually carrots, corn, peas, and green beans. Feel free to mix in what your family loves.
Final Thoughts
If your kitchen needs a little warmth, and your weeknight needs a break, this Hamburger Soup with Frozen Vegetables is just the thing. It’s simple, satisfying, and full of flavor – without a ton of effort.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Hamburger Soup with Frozen Vegetables – A Cozy Weeknight Classic
- Total Time: 40-55 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This hearty Hamburger Soup with Frozen Vegetables is a comforting, one-pot meal packed with ground beef, tender potatoes, mixed vegetables, and rich tomato flavor. Perfect for a cozy, easy dinner.
Ingredients
- 1 pound minced beef
- 1/4 cup diced yellow onion
- 1 teaspoon garlic, minced
- 1 teaspoon salt
- 2 cups potatoes, peeled and cut into 1/2-inch cubes
- 29 ounces beef stock (from 2 cans, each 14.5 ounces)
- 10 ounces tomato soup (1 can)
- 15 ounces small diced tomatoes (1 can, including liquid)
- 16 ounces mixed frozen veggies (1 bag)
- 2 tablespoons granulated sugar
- 1 teaspoon worcestershire sauce
- 1 teaspoon parsley flakes
- 1/2 teaspoon dried basil
- Salt and pepper to taste during simmering
Instructions
1. Place a large stockpot over medium heat and add ground beef, chopped onions, minced garlic, and a pinch of salt.
2. Brown the beef until it is no longer pink, breaking it up with a spatula as it cooks.
3. Drain off any excess grease from the pot.
4. Add cubed potatoes, beef broth, tomato soup, diced tomatoes, and frozen vegetables to the pot.
5. Stir in sugar, Worcestershire sauce, parsley flakes, and dried basil.
6. Stir everything together until all ingredients are well combined.
7. Bring the mixture to a boil over medium-high heat.
8. Reduce the heat to low and let the soup simmer for 20–30 minutes, stirring occasionally.
9. Check that the potatoes are tender and the flavors have melded.
10. Taste and adjust seasoning with additional salt and pepper as needed.
11. Serve hot with buttered bread, garlic toast, or grilled cheese.
12. Optionally, top with crushed Town House crackers for added texture.
Notes
This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stovetop. For a low-carb version, replace potatoes with cauliflower florets.
- Prep Time: 10-15 minutes
- Cook Time: 30-40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 225
- Fat: 10g
- Carbohydrates: 25g
- Protein: 14g
Keywords: Hamburger Soup with Frozen Vegetables, ground beef soup, vegetable soup, easy dinner
