Ground Beef Vegetable Soup

Prep Time: 15 minutes
Cook Time: 45 minutes (stovetop) or 6-7 hours (slow cooker)
Total Time: 1 hour (stovetop)
Yield: 4-6 servings
Difficulty: Easy

Ingredients

• 2 tablespoons butter or margarine

• 1 pound ground hamburger meat

• 1 onion, chopped (about 1 cup)

• 1½ teaspoons salt

• 1 cup diced carrots

• ½ cup chopped celery

• 1 cup diced potatoes

• 2 cups tomato juice

• 2 cups milk

• ¼ cup all-purpose flour

Instructions

Step 1: Brown the Meat and Onion

In a large soup pot or Dutch oven, melt the butter over medium heat (about 350°F / 175°C). Add the chopped onion and cook for 2-3 minutes until softened and fragrant. Add the ground hamburger meat and cook, breaking it apart with a spoon, until it’s browned and no longer pink—about 5-7 minutes. Do not drain the fat; it adds flavor to the soup .

Intensity: Medium heat throughout.

Step 2: Add Vegetables and Tomato Juice

Add the diced carrots, chopped celery, diced potatoes, salt, and tomato juice to the pot. Stir everything together to combine. Bring the mixture to a gentle simmer, then reduce heat to low-medium and cover the pot with a lid. Let it cook for 25-30 minutes, or until the vegetables are fork-tender .

Intensity: Low-medium simmer. Stir occasionally to prevent sticking.

Step 3: Create the Creamy Base

While the soup simmers, whisk together the milk and flour in a separate bowl or measuring cup until the mixture is smooth and free of lumps . This step is crucial for achieving the signature creamy texture of Amish hamburger soup.

Step 4: Thicken the Soup

Once the vegetables are tender, slowly pour the milk-flour mixture into the simmering soup, stirring constantly with a wooden spoon or whisk. Continue stirring for 3-5 minutes until the soup thickens to a creamy, velvety consistency. Be careful not to let it boil vigorously after adding the milk, or it may curdle .

Intensity: Low heat while stirring. Constant motion prevents lumps and scorching.

Step 5: Adjust Seasonings and Serve

Taste the soup and adjust salt and pepper as needed. If you prefer a thinner soup, add a splash more tomato juice or milk. Ladle into bowls and serve hot with crusty bread or saltine crackers.

Slow Cooker Variation

For a hands-off approach, this soup adapts beautifully to a slow cooker. Brown the hamburger and onion first in a skillet (this step cannot be skipped—raw ground beef in a slow cooker creates an unpleasant texture). Transfer the browned meat and onion to the slow cooker along with all remaining ingredients except the milk and flour. Cook on low for 6-7 hours or high for 3-4 hours. In the last 30 minutes, whisk the milk and flour together and stir into the soup. Replace the lid and cook on high for 20-30 minutes until thickened .

Intensity: Low heat, unattended, with occasional stirring near the end.

Nutrition Information

Based on 6 servings. Values are approximate.