Hamburger Country Vegetable Soup

This hamburger country vegetable soup is the kind of old-fashioned, grandma-style supper that has been passed down on handwritten recipe cards for generations. Browned ground beef and onion simmer on the stovetop in a tangy tomato juice broth with cabbage, celery, mixed vegetables, black-eyed peas and a little barley or rice, all seasoned with dry onion soup mix, garlic and a spoonful of brown sugar. It makes a big, thick, hearty pot that feeds a crowd, tastes even better the next day and stretches a single pound of beef into many comforting bowls. Serve it with cornbread or crackers on a chilly evening.

Why You’ll Love This Hamburger Country Vegetable Soup

It is simple, filling and full of homestyle flavor.

• Old-fashioned stovetop method: one big pot and about an hour of gentle simmering.
• Tomato juice broth: rich, tangy and balanced with a touch of brown sugar.
• Loaded with vegetables: cabbage, celery, mixed vegetables and black-eyed peas.
• Budget friendly: pantry staples and one pound of beef make a large batch.
• Freezer friendly: perfect for meal prep and busy weeknights.

Ingredients for Hamburger Country Vegetable Soup

• 1 lb ground beef
• 1 medium-large onion, chopped
• 2 green onions, sliced
• 2 stalks celery, diced
• 2 to 3 cloves garlic, crushed
• 1 1/2 quarts (6 cups) tomato juice
• 3 to 4 cups water
• 1 packet (about 1 oz) dry onion soup mix
• 1 tbsp brown sugar
• 5 tbsp pearl barley or long white rice
• 3 cups sliced green cabbage (about 1/4 medium head)
• 2 to 3 cups frozen mixed vegetables
• 1 can (15 oz) black-eyed peas, drained and rinsed
• Salt and black pepper, to taste

Ingredient Notes

Ground beef: An 85 percent lean blend gives good flavor. Drain the fat well after browning so the soup is not greasy.

Tomato juice: Plain tomato juice gives the classic flavor. A vegetable juice blend adds extra seasoning.

Barley or rice: Pearl barley gives a chewy, hearty bite and needs about 45 minutes. White rice cooks faster, in about 20 minutes, and softens more.

Onion soup mix: It seasons the broth with onion, salt and savory flavor, so taste before adding extra salt.

Black-eyed peas: They add a creamy texture and Southern country flavor. Kidney beans or butter beans also work.

How to Make Hamburger Country Vegetable Soup

Step by Step

1. Brown the beef and onion. In a large Dutch oven or soup pot over medium-high heat, cook the ground beef with the chopped onion, breaking it up, for 7 to 8 minutes until browned. Drain off the fat.
2. Add aromatics. Stir in the celery, green onions and garlic. Cook for 2 to 3 minutes until fragrant.
3. Build the broth. Pour in the tomato juice and 3 cups water. Stir in the onion soup mix and brown sugar.
4. Add the barley or rice. Bring to a boil, then stir in the barley or rice.
5. Simmer. Reduce the heat to low, cover with the lid slightly ajar and simmer for 20 minutes, stirring occasionally.
6. Add the cabbage. Stir in the sliced cabbage and simmer for 15 minutes.
7. Add the vegetables and peas. Stir in the frozen mixed vegetables and black-eyed peas. Simmer for 15 to 20 minutes, until the vegetables and barley are tender.
8. Adjust. If the soup is too thick, add the remaining water. Taste and season with salt and pepper.
9. Serve. Ladle into bowls and serve hot.

If using rice instead of barley, add it together with the cabbage so it does not overcook.

Tips for the Best Country Vegetable Soup

Brown the Beef Well

Let the beef develop some dark color before stirring. Those browned bits add deep flavor to the broth.

Stir Occasionally

Barley and rice can settle and stick to the bottom of the pot. A quick stir every 10 minutes prevents scorching.

Expect It to Thicken

Barley and rice keep absorbing liquid as the soup sits. Add a splash of water or tomato juice when reheating.

Balance the Tomato

The brown sugar softens the acidity of the tomato juice. Add a little more if your juice tastes very tart.

Let It Rest

Like most homestyle soups, the flavors improve after a few hours or overnight in the refrigerator.

How It Differs from Slow Cooker Hamburger Soup

This version is made entirely on the stovetop in about an hour. The tomato juice base, cabbage, black-eyed peas and barley give it a thicker, heartier, old-fashioned country character, closer to the soups simmered on grandma’s stove.

Serving Ideas

Serve with warm cornbread, buttered biscuits, saltine crackers or a grilled cheese sandwich. A sprinkle of shredded cheddar and a dash of hot sauce on top are both delicious.

Variations

• Potato: add 2 diced potatoes with the cabbage.
• Italian style: add 1 tsp dried Italian seasoning and a can of diced tomatoes.
• Ground turkey: use ground turkey instead of beef.
• Spicy: add red pepper flakes or a diced jalapeño.
• Gluten-free: use rice instead of barley and a gluten-free onion soup mix.

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheat: Warm on the stovetop over medium heat, adding water or tomato juice as needed.

Frequently Asked Questions

Can I make it in a slow cooker?

Yes. Brown the beef and onion first, then cook everything on low for 6 to 7 hours, adding the frozen vegetables in the last hour.

Can I use fresh vegetables?

Yes. Use diced carrots, green beans, corn and peas, and add them with the cabbage.

Why did my soup get so thick?

Barley and rice absorb liquid. Simply thin it with more water or tomato juice.

Can I leave out the barley or rice?

Yes. Skip it for a lighter, brothier soup, and use only 3 cups of water. You can also add a handful of small pasta in the last 10 minutes instead.