Hamburger soup is similar to my Julia’s Vegetable Beef Soup but a bit more rustic using ground beef. Nothing is more comforting than a warm bowl of soup. I love the leftovers the next day too!

This is a perfect soup to make during the week and you have dinner on the table in just over an hour. Throw in a grilled pimento cheese sandwich on the side and everybody’s got a full belly and happy!

Ingredients

Olive Oil
Ground Beef
Onion, diced
Celery, diced
Carrots, peeled and sliced
Russet Potato, peeled and diced
4 Sprigs Fresh Thyme, strip leaves off stems, or use 1 tsp dried thyme if you don’t have fresh
1 Bay Leaf
Salt
Black Pepper
Italian Seasoning
Beef Stock
2 tsp Better Than Bouillon , beef or 2 beef bouillon cubes
Cut Green Beans, drained
Whole Kernel Corn, drained
Black Eyed Peas, drained
Petite Diced Tomatoes
1/4 c Orzo Pasta
Water

Table of Contents

Hamburger Soup with Pasta

How to make hamburger vegetable soup - ground beef hobo stew

Heat a large soup pot or dutch oven over medium heat.

Add olive oil and ground beef. Break up the ground beef and brown.

While the ground beef is browning, cut up the vegetables.

Add the vegetables, herbs, and seasonings to the pot with the ground beef.

Add beef stock and bouillon.

Turn up the heat to medium high, cover pot with a lid and simmer for 20 minutes. This allows the potatoes and carrots to cook until tender.

Add the canned veggies, orzo pasta and water to the pot. Reduce heat to medium low and simmer for 30-45 minutes.

Serve, dinner is done.

Hobo Stew

hamburger vegetable soup with a pimento cheese grilled cheese sandwich

Easy Ground Beef Soup

4.06 from 17 votes

Print Recipe Save

Hamburger Soup

Quick and easy ground beef soup with vegetables and pasta

Prep Time15

Cook Time1

Total Time1 15

Servings: Pot of Soup

Calories: 362kcal

Author: Julia Jordan | Julia’s Simply Southern

Ingredients

1 tsp Olive Oil
1 lb Ground Beef
1 Onion diced
1 c Celery diced
1 c Carrots peeled and sliced
1 Russet Potato peeled and diced
4 Sprigs Fresh Thyme strip leaves off stems, or use 1 tsp dried thyme if you don’t have fresh
1 Bay Leaf
1 1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Italian Seasoning
4 c Beef Stock
2 tsp Better Than Bouillon beef or 2 beef bouillon cubes
14.5 oz. can Cut Green Beans drained
15.25 oz. can Whole Kernel Corn drained
15.5 oz. can Black Eyed Peas drained
28 oz. can Petite Diced Tomatoes
1/4 c Orzo Pasta
4 c Water

Instructions

Begin by heating a large soup pot or dutch oven over medium heat.
Next, add the olive oil and ground beef. Break up the ground beef and cook to brown.
Prepare your vegetables.
Next, add the vegetables, herbs, and seasonings to the pot with the ground beef.
Next, add the beef stock and bouillon.
Turn up the heat to medium high, cover pot with a lid and simmer for 20 minutes.
Lastly, add the canned veggies, orzo pasta and water to the pot.
Reduce the heat to medium low and simmer for 30-45 minutes.
Serve hot with a grilled pimento cheese sandwich, if desired.

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Lodge 5 Quart Cast Iron Dutch Oven. Pre-Seasoned Pot with Lid and Dual Loop Handle

Nutrition

See it at:
Meal Plan Monday
Full Plate Thursday

Thank you so much for stopping by. I hope that you have the opportunity to enjoy a bowl of this delicious soup really soon.

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About Julia

Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!

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