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Meaty Minestrone Soup (Veggie and Meat Soup)

This easy hamburger minestrone is a great rendition of the Italian favorite. You will love the addition of ground beef to this hearty broth overflowing with veggies. This veggie and meat soup is also known as hamburger soup.
5 from 2 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Soups and Stews
Servings 4
Calories 576 kcal


  • 2 carrots peeled and diced
  • 1 large onion peeled and diced
  • 8-10 ounces ground beef or veal
  • 4-6 ounces green beans fresh, cut into thirds
  • 2 potatoes medium, peeled and diced
  • 6-8 ounces red beans canned
  • 6-8 ounces cannellini beans canned
  • 4 ounces green peas canned
  • 4-6 ounces tomato sauce
  • 3 tomatoes fresh, peeled and diced, with juice
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 2 tablespoons fresh parsley minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons oil
  • 4-6 ounces (Optional) pasta ditalini, farfalle or orecchiette
  • 2-3 tablespoons (Optional) sour cream
  • 5 cups (Optional) chicken or beef broth if not using water
  • 1 (Optional) beef bouillon cube
  • 5 cups (Optional) beef broth instead of water or bouillon cube


  • In a large pot add oil and heat it up on medium (2 min). Add onion and carrot and cook until transclucent (5 min). Add beef, stir and continue sautéing until the meat starts changing color (3 min).
  • Add green beans, stir and continue sautéing (7-8 min). Add a little bit of water as necessary. (You'll be adding about 1 cup of water during sautéing and 4 cups near the end. Sub with beef broth if you wish.)
  • Add potatoes, stir and sauté (10 min). Add a little bit of water.
  • Add tomatoes, tomato sauce, and paste. Also, add 4-5 cups of water. Stir well, and add in the seasonings and bring the temperature up to high. Cook for 10 minutes. (Add a beef bouillon cube for additional flavor if you'd like.)
  • Add beans, and peas. Stir, and cook for 5-7 minutes.
  • Add pasta and bring the temperature down to the lowest. Simmer for another 5 minutes.
  • Serve hot, with sour cream (optional). Leftovers will keep in the refrigerator for 3 days or in the freezer for 1-2 months in a sealed container. When ready to eat heat up and add a little bit of water if neccessary.



Meat: Meat is optional. You can adjust the amount slightly, but don't overdo it. Chicken, veal, sausage, prosciutto, and bacon work too. If using bacon, it's best to fry it ahead of time.
Water/Broth: You can sub water with beef broth, or add a bouillon cube to the water for stronger flavor. We go easy on the seasonings and broth as we like the flavor to lean toward vegetables.
Adjust the amount of water (broth) to your liking. We recommend 5-6 cups total. If leaving the soup for later you'll probably want to add another cup before reheating. Pasta and meat tend to "drink up" the liquid. 
On the other hand, if you're only using frozen veggies you may want to add less water because they have a higher liquid content. 
Veggies: Vegetables can be customized to your taste. It's a very forgiving soup. 
Fresh, frozen, or canned vegetables can be used. Just switch the order in which you are sautéing them. Fresh vegetables take the longest, then frozen, and finally canned. 
Finally, adjust the addition of veggies based on how long they take to cook. (Potato takes longer than green peas so you'd add it before peas, etc.)


Serving: 1of 4Sodium: 936mgCalcium: 126mgVitamin C: 58mgVitamin A: 6670IUSugar: 12gFiber: 14gPotassium: 1479mgCholesterol: 43mgCalories: 576kcalTrans Fat: 1gMonounsaturated Fat: 10gPolyunsaturated Fat: 3gSaturated Fat: 6gFat: 21gProtein: 26gCarbohydrates: 75gIron: 6mg
Tried this recipe?Let us know how it was!