This Hamburger Vegetable Noodle Soup is a hearty, old-fashioned dinner made with browned ground beef, tender vegetables, noodles, tomatoes, and a savory beef broth.
It has everything you want in a comforting soup: plenty of beef, soft carrots and potatoes, sweet corn and green beans, tender noodles, and a rich tomato-based broth that tastes even better after simmering.
It is especially good for busy weeknights, cold-weather dinners, budget-friendly family meals, meal prep, or using up vegetables already in the refrigerator or freezer.
Serve it with warm bread, biscuits, or grilled cheese for an easy complete meal.
Why You’ll Love This Recipe
One-pot meal. Everything comes together in one large soup pot.
Budget-friendly. Ground beef, noodles, and vegetables make a large family-size batch.
Easy to customize. Use fresh, frozen, or canned vegetables.
Family-friendly. The flavors are simple and familiar.
Perfect for meal prep. Leftovers taste even better the next day.
Freezer-friendly. The soup base freezes well.
Comforting and filling. Beef, potatoes, vegetables, and pasta make this much more substantial than a light broth soup.
Ingredients
Ground Beef
- 1½ pounds ground beef
- 1 tablespoon olive oil, if needed
Vegetables
- 1 medium yellow onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, cut into small pieces
- 1 cup corn
- 1 cup peas
Soup Base
- 1 can diced tomatoes, 14.5 ounces
- 1 can tomato sauce, 8 ounces
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 bay leaf
- Salt to taste
Noodles
- 2 cups uncooked egg noodles or small pasta
Optional Garnishes
- Chopped parsley
- Grated Parmesan
- Cracked black pepper
- Fresh herbs
Ingredient Notes
Ground Beef
Ground beef around 85–90% lean works especially well.
If using fattier beef, drain excess grease after browning.
Cook ground beef to 160°F for food safety.
Noodles
Egg noodles are classic, but several small pasta shapes work well, including:
- Rotini
- Elbow macaroni
- Small shells
- Ditalini
Avoid adding too much pasta because it expands and absorbs broth.
Potatoes
Yukon Gold or red potatoes hold their shape well.
Russet potatoes work too, but they may break down slightly and thicken the broth.
Vegetables
Fresh vegetables give the best texture, but frozen mixed vegetables are an excellent shortcut.
You can also use canned vegetables if drained first.
Beef Broth
Low-sodium beef broth gives you more control over the final seasoning.
How to Make Hamburger Vegetable Noodle Soup
Step 1: Brown the Ground Beef
Heat a large Dutch oven or soup pot over medium-high heat.
Add the ground beef.
Cook for approximately:
6–8 minutes
breaking it apart with a spoon until browned and cooked through.
Ground beef should reach 160°F.
Drain excess grease if necessary.
Step 2: Add Onion, Carrots, and Celery
Add:
- Onion
- Carrots
- Celery
Cook for approximately:
4–5 minutes
until the vegetables begin to soften.
Step 3: Add Garlic
Stir in the minced garlic.
Cook for:
30 seconds.
Step 4: Add Seasonings
Stir in:
- Italian seasoning
- Parsley
- Smoked paprika
- Black pepper
Cook briefly until fragrant.
Step 5: Add Tomatoes
Add:
- Diced tomatoes
- Tomato sauce
Stir everything together.
Step 6: Add Broth
Pour in:
6 cups beef broth.
Add Worcestershire sauce and the bay leaf.
Step 7: Add Potatoes
Stir in the diced potatoes.
Bring the soup to a gentle boil.
Reduce heat and simmer for approximately:
10 minutes.
Step 8: Add Green Beans
Add the green beans.
Continue simmering for another:
5 minutes.
Step 9: Add Noodles
Stir in the uncooked noodles.
Cook according to the pasta package directions, usually:
6–10 minutes.
Step 10: Add Corn and Peas
During the final few minutes, stir in:
- Corn
- Peas
These ingredients only need enough time to heat through.
Step 11: Check the Vegetables
Make sure:
- Potatoes are tender
- Carrots are soft
- Noodles are cooked
Step 12: Adjust the Broth
If the soup becomes too thick, add another cup of broth or water.
Remember that noodles continue absorbing liquid as the soup sits.
Step 13: Season
Remove the bay leaf.
Taste and adjust with:
- Salt
- Black pepper
- Worcestershire sauce
Step 14: Serve
Ladle the soup into bowls.
Top with parsley or Parmesan if desired.
Serve hot.
Expert Tips for the Best Hamburger Noodle Soup
Brown the beef well. Good browning adds more flavor to the broth.
Drain excess grease. Too much fat can make the soup oily.
Cut vegetables evenly. Similar-size pieces cook at the same rate.
Add noodles near the end. They cook quickly and can become mushy.
Don’t overcook the pasta. Slightly firm noodles are better, especially if you expect leftovers.
Use low-sodium broth. This makes seasoning easier to control.
Add extra broth when reheating. The noodles absorb liquid during storage.
Delicious Variations
Old-Fashioned Hamburger Soup
Leave out the noodles and add extra potatoes and vegetables.
Hamburger Macaroni Soup
Replace egg noodles with elbow macaroni.
Cheesy Hamburger Noodle Soup
Stir in:
- 1 cup shredded cheddar
- ½ cup cream
near the end for a richer version.
Spicy Hamburger Vegetable Soup
Add:
- Red pepper flakes
- Cayenne
- Diced jalapeños
Italian Hamburger Soup
Add:
- Italian seasoning
- Parmesan
- Small pasta
- Spinach
Hamburger Cabbage Noodle Soup
Add:
2–3 cups chopped cabbage
with the potatoes.
Hamburger Bean Soup
Add one can of:
- Kidney beans
- Cannellini beans
- Pinto beans
for extra protein and fiber.
Slow Cooker Hamburger Vegetable Soup
Brown the ground beef first.
Add beef, vegetables, tomatoes, broth, and seasonings to the slow cooker.
Cook on:
LOW for 6–7 hours
or
HIGH for 3–4 hours.
Cook noodles separately and stir them in just before serving for the best texture.
What to Serve With It
This soup pairs well with:
- Crusty bread
- Garlic bread
- Dinner rolls
- Cornbread
- Biscuits
- Grilled cheese
- Side salad
- Roasted vegetables
For a classic family dinner, serve it with buttered bread or grilled cheese.
Make Ahead & Meal Prep
Hamburger Vegetable Noodle Soup is great for meal prep, but there is one important trick:
If making it several days ahead, cook and store the noodles separately.
This prevents them from absorbing too much broth and becoming overly soft.
Prepare the soup base, refrigerate it, and add cooked noodles to each portion as you reheat.
Storage, Freezing & Reheating
Refrigerator
Store cooled soup in airtight containers for approximately:
3–4 days.
Freezer
The soup base freezes very well.
For the best texture, freeze it without the noodles.
Cook fresh noodles when reheating.
Potatoes may become slightly softer after freezing, but the soup will still taste good.
Stovetop Reheating
Warm over medium-low heat.
Add extra broth or water as needed.
Microwave
Reheat individual portions in short intervals.
Stir between intervals to help the soup heat evenly.
Frequently Asked Questions
Can I use frozen vegetables?
Yes. Frozen mixed vegetables are an easy shortcut.
Can I use ground turkey instead?
Yes. Cook ground turkey to 165°F.
Can I use macaroni instead of egg noodles?
Absolutely.
Can I make this without potatoes?
Yes. Use extra noodles, beans, or vegetables instead.
Why did my soup get too thick?
The noodles absorbed broth while sitting.
Simply add extra beef broth when reheating.
Can I make it in a slow cooker?
Yes, but cook the ground beef first and add cooked noodles near the end.
Can I freeze Hamburger Noodle Soup?
Yes, but freezing the soup without noodles gives better results.
Can I add cabbage?
Yes. Chopped cabbage works very well in hamburger vegetable soup.
Can I add beans?
Yes. Kidney beans, cannellini beans, or pinto beans are all good choices.
What kind of noodles are best?
Egg noodles, macaroni, rotini, small shells, or ditalini all work.
Printable Hamburger Vegetable Noodle Soup Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: About 50 minutes
Servings: 6–8
Ingredients
- 1½ pounds ground beef
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 potatoes, diced
- 1 cup green beans
- 1 cup corn
- 1 cup peas
- 1 can diced tomatoes
- 1 can tomato sauce
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon parsley
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 bay leaf
- 2 cups uncooked egg noodles
- Salt to taste
Instructions
- Brown ground beef in a large soup pot.
- Cook until it reaches 160°F.
- Drain excess grease.
- Add onion, carrots, and celery.
- Cook for 4–5 minutes.
- Add garlic and cook 30 seconds.
- Stir in seasonings.
- Add diced tomatoes and tomato sauce.
- Pour in beef broth.
- Add Worcestershire and bay leaf.
- Stir in potatoes.
- Simmer for 10 minutes.
- Add green beans.
- Simmer for 5 minutes.
- Add noodles.
- Cook until nearly tender.
- Add corn and peas.
- Cook until vegetables and noodles are tender.
- Remove bay leaf.
- Adjust seasoning and broth.
- Serve hot.
Final Thoughts
Hamburger Vegetable Noodle Soup is an easy, economical way to turn ground beef, noodles, and everyday vegetables into a filling one-pot family dinner.
The combination of browned beef, potatoes, carrots, green beans, corn, peas, tomatoes, and tender noodles gives the soup plenty of texture while the beef broth and Worcestershire create a rich savory base.
It is especially practical for busy households because you can customize the vegetables, use inexpensive pantry ingredients, and prepare a large batch for several meals.
For the best results, brown the beef well, drain excess grease, add the noodles toward the end, slightly undercook pasta if you expect leftovers, and keep extra broth nearby because the noodles will continue absorbing liquid as the soup rests.