Spicy Hamburger Vegetable Soup

Spicy hamburger vegetable soup is bursting with flavor and kick but can easily be adjusted for those with milder leaning taste buds.

 spicy hamburger vegetable soup

Spicy hamburger vegetable soup is anything but boring. The seasonings and condiments in the recipe add zest, flavor, and heat for those of us who can’t get enough kick. For those who prefer milder tastes, adjusting the recipe is advisable.

How to make this soup milder/less spicy:

  • Use regular V-8 instead of spicy
  • Use original Ro-Tel instead of hot
  • Omit the hot sauce and red pepper flakes
  • Reduce the amount of (or omit) Worcestershire, A-1 steak sauce, and soy sauce

Substitutions for ingredients:

  • frozen vegetables (10-12 oz bag) can be used in place of the fresh ones
  • ground turkey can be used instead of ground beef
  • canned broth can be used or broth made with boiling water and bouillon cubes
  • simply potatoes (diced with onions) can be used in place of fresh diced potatoes

Note: If using a bag of frozen vegetables, I sauté them for a bit with the browned meat so that they will soften a smidge before adding to the slow cooker or soup pot. I always cook potatoes (Simply Potatoes or fresh) in a microwave steamer pouch before adding to the pot; otherwise, they will be hard. I use these steamer pouches which can be found at most grocery stores.

This can be made on the stovetop or cooked on low 7-8 hours in a slow cooker (my preference). Leftovers are actually better the next day, as the flavors have a chance to blend. I make this early in the week and get several meals out of it.

This can be served with saltines but our favorite accompaniment to this is jalapeño pimento cheese cornbread. So good and comforting!

I’d love to hear from you if you try this. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!


Spicy Hamburger Vegetable Soup

20 min

1 hr

1 hr, 20

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  • 1 1/2-2 pounds ground chuck or beef
  • 2-3 potatoes, diced (or 1/2 bag Simply Potatoes diced with onions)
  • 1 cup diced carrots
  • 1 cup chopped onion (I used chopped frozen)
  • 3-4 cloves garlic, minced
  • 1 envelope Lipton onion soup mix
  • 1 1/2 cup frozen white corn (optional but great)
  • 1 TB Worcestershire sauce
  • 1 TB soy sauce or A1 Steak Sauce
  • 1 can green beans, cut into halves (or 1 cup frozen)
  • 2 cans Rotel tomatoes (I use one regular one hot)
  • 1 can Campbell's tomato soup
  • 2 (5.5 oz) cans Spicy Hot V-8 juice
  • 1 can beef broth (this is roughly 2 cups; add more if needed)
  • 1 TB Hidden Valley Ranch dressing mix
  • 3 TB ketchup
  • 2-3 dashes hot sauce or to taste
  • pinch red pepper flakes
  • 1 tsp Italian seasoning
  • 1 bay leaf
  • 3 TB butter


  • Put ground beef in skillet, season with sea salt & ground pepper, and cook over medium heat until almost brown.
  • Add garlic the last minute or two of browning.
  • Remove from heat; sprinkle dry onion soup on top.
  • Pre-cook potatoes and carrots to almost done. I use Ziploc Zip 'N Steam bags and cook 4 minutes on high.
  • Add butter to potatoes and carrots; let sit until butter melts.
  • Stir potatoes and carrots until coated with butter.
  • Add potatoes, carrots, and green beans to the skillet with meat.
  • Sprinkle vegetables with salt and lots of pepper.
  • Add all remianing ingredients - bring soup to a boil.
  • Reduce heat, and simmer at least an hour.
  • May transfer to a slow cooker; cook on high 4 hours or low 7 hours.