Hamburger soup is one of those meals that shows up on repeat in family kitchens all over the country, and for good reason.
This hamburger soup recipe takes everything you love about a juicy burger and turns it into a rich, tomatoey, vegetable-packed bowl that practically cooks itself once the ingredients hit the pot.
It comes together in one pot, uses ingredients you probably already have on hand, and tastes even better the next day.
If you grew up with a version of this soup at your grandma’s table, this recipe will feel familiar.
If you’ve never made it before, get ready for a new weeknight staple.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
This pairs beautifully with my easy cowboy soup recipe if you’re looking for another hearty, ground beef based bowl to add to your weekly rotation.
Why You’ll Love This Hamburger Soup Recipe
This soup checks every box for a busy weeknight dinner. It’s filling, budget friendly, and comes together in one pot with minimal cleanup.
The flavor builds slowly as the vegetables simmer with the beef and tomatoes, so even though the ingredient list looks simple, the finished soup tastes deeply savory.
- Made entirely in one pot, so cleanup is quick and easy
- Uses everyday pantry staples and affordable ground beef
- Naturally freezer friendly and great for meal prep
- Easy to customize with whatever vegetables you have on hand
- Tastes even better as leftovers the next day
You might also enjoy: Stuffed Pepper Soup Recipe
Ingredients
Every ingredient here earns its place in the pot. Nothing fancy is required, just good aromatics, a flavorful broth, and a mix of vegetables that hold up well to simmering.
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 medium russet potatoes, peeled and diced
- 1 can (28 ounces) diced tomatoes, with juices
- 1 can (8 ounces) tomato sauce
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup frozen corn kernels
- 1 cup frozen green beans
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
I learned how much of a difference good browning makes while perfecting my classic beef chili recipe, and the same trick applies here.
Kitchen Equipment Needed
You don’t need anything specialized to make this soup, but a heavy bottomed pot makes a real difference in how evenly everything cooks.
- Dutch oven or large stockpot
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Ladle for serving
Read Also: Beef Barley Soup Recipe
Recommended Products for This Recipe
These are a few products I personally rely on when I make this soup, based on years of testing recipes just like this one in my own kitchen.
1. Le Creuset Enameled Cast Iron Dutch Oven
A heavy enameled Dutch oven holds heat evenly, which means your vegetables cook through without scorching on the bottom.
It also transitions easily from stovetop to a slow simmer, and it will last for decades if you take care of it.
2. Wusthof Classic Chef’s Knife
Dicing onions, carrots, celery, and potatoes goes so much faster with a knife that actually holds an edge.
This one has been in my kitchen for years and still cuts through vegetables cleanly with minimal effort.
3. OXO Good Grips Soup Ladle
A deep, sturdy ladle makes portioning out this chunky soup much easier than trying to use a regular spoon.
The long handle also keeps your hand away from the heat of the pot.
4. Rubbermaid Freezer Storage Containers
Since this soup freezes so well, having a good set of stackable, leak proof containers makes meal prep so much simpler.
I portion the soup into individual servings so I can grab one straight from the freezer on busy nights.
These same tools come in handy anytime I’m making a big batch of soup, including my beef noodle soup on busy weeks.
Step-by-Step Instructions: How to Make Hamburger Soup
Step 1: Brown the Ground Beef
- Heat the olive oil in a large Dutch oven or stockpot over medium high heat.
- Add the ground beef, breaking it apart with a wooden spoon as it cooks.
- Cook for about 6 to 7 minutes, stirring occasionally, until the beef is no longer pink.
- If there is excess grease in the pot, carefully drain it off, leaving about a tablespoon behind for flavor.
Step 2: Cook the Aromatic Vegetables
- Add the diced onion, carrots, and celery directly to the pot with the beef.
- Stir well and cook for 5 to 6 minutes, until the onion turns soft and translucent.
- Add the minced garlic and cook for another 30 seconds to a minute, stirring constantly so it doesn’t burn.
Step 3: Add the Potatoes, Tomatoes, and Broth
- Pour in the diced tomatoes with their juices and the tomato sauce.
- Add the diced potatoes to the pot.
- Pour in the beef broth and stir everything together well.
- Add the Worcestershire sauce, dried oregano, dried thyme, and bay leaves.
- Season with a pinch of salt and pepper, keeping in mind you can adjust this later.
Step 4: Simmer the Soup
- Bring the soup to a gentle boil over medium high heat.
- Once boiling, reduce the heat to low and cover the pot with a lid, leaving it slightly ajar.
- Let the soup simmer for 20 to 25 minutes, or until the potatoes are fork tender.
- Stir occasionally to prevent anything from sticking to the bottom of the pot.
Step 5: Add the Frozen Vegetables
- Stir in the frozen corn and frozen green beans.
- Continue simmering, uncovered, for another 8 to 10 minutes, until the vegetables are heated through and tender.
- Taste the soup and adjust the salt and pepper as needed.
Step 6: Finish and Serve
- Remove the bay leaves from the pot before serving.
- Ladle the hamburger soup into bowls.
- Garnish with freshly chopped parsley.
- Serve hot, with your favorite side of bread.
This same browning and simmering method is one I go back to constantly, including when I make my meatball soup on busy weeknights.
Tips for The Best Hamburger Soup
A few small adjustments can take this soup from good to genuinely great.
Most of these tips come down to timing and how you handle the beef and vegetables early on.
- Use lean ground beef, around 85 to 90 percent, so you don’t end up with a greasy broth
- Dice the vegetables into similar sized pieces so they cook evenly
- Don’t skip draining the fat if your beef is on the fattier side
- Let the soup simmer low and slow rather than boiling hard, so the potatoes stay intact
- Taste and adjust the seasoning near the end of cooking, not just at the start
For another vegetable forward soup built on the same simple techniques, check out this one.
Serving Suggestions
This soup is hearty enough to stand on its own, but a good side can round out the meal nicely.
Bread of any kind is the classic pairing, since it’s perfect for soaking up the tomato broth.
- A warm slice of crusty bread or garlic bread
- A simple green salad with vinaigrette
- Buttermilk cornbread on the side
- A sprinkle of shredded cheddar cheese on top
- Crushed crackers for extra texture
Another favorite: Cabbage Soup
Variations of Hamburger Soup
Once you’ve made this soup a time or two, it’s easy to start putting your own spin on it.
The base recipe is forgiving, so most of these swaps work without changing the cooking method at all.
- Swap the ground beef for ground turkey or ground chicken for a leaner version
- Add a cup of small pasta, like elbow macaroni or alphabet pasta, during the last 10 minutes of cooking
- Stir in a cup of shredded cabbage for extra texture and nutrients
- Add a can of drained kidney beans for a heartier, chili like version
- Use a splash of hot sauce or a pinch of cayenne pepper for a spicier bowl
This pairs beautifully with my potato soup recipe if you want to compare two totally different comfort soups side by side.
Storage and Reheating
This soup is one of those meals that gets better after a day in the fridge, since the flavors have more time to meld together.
It also freezes well, which makes it a great candidate for batch cooking.
- Store cooled soup in an airtight container in the refrigerator for up to 4 days
- Freeze in individual portions for up to 3 months
- Thaw frozen soup overnight in the refrigerator before reheating
- Reheat on the stovetop over medium heat, stirring occasionally, until warmed through
- Add a splash of broth or water if the soup has thickened too much after storage
Read Also: Beef Stew Recipe
Nutritional Facts
Nutrition will vary slightly depending on the exact ingredients and brands you use, but here is a general estimate per serving.
- Calories: approximately 280 per serving
- Protein: approximately 20 grams
- Carbohydrates: approximately 24 grams
- Fat: approximately 11 grams
- Fiber: approximately 4 grams
- Sodium: approximately 680 milligrams
I learned this technique while working on my tomato basil soup recipe, where balancing acidity from the tomatoes matters just as much as it does here.
Health Benefits of Key Ingredients
Beyond being comforting, this soup actually packs in a good amount of nutrition thanks to the vegetables and lean protein.
Each ingredient contributes something specific to the overall nutritional profile of the dish.
- Lean ground beef provides protein and iron to support energy and muscle health
- Carrots are rich in beta carotene, which supports eye health
- Celery adds fiber and antioxidants with very few calories
- Tomatoes are a good source of vitamin C and lycopene
- Potatoes provide potassium and complex carbohydrates for lasting energy
You might also enjoy: Broccoli Cheddar Soup Recipe
FAQs About Hamburger Soup
1. Can I make hamburger soup in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker.
Brown the beef and saute the aromatics on the stovetop first, then transfer everything to the slow cooker with the remaining ingredients and cook on low for 6 to 7 hours or high for 3 to 4 hours.
2. What is the difference between hamburger soup and vegetable beef soup?
The two are very similar and often use nearly identical ingredients.
Hamburger soup typically leans a bit more on the tomato base and ground beef, while vegetable beef soup sometimes uses stew meat and a slightly lighter broth.
3. Can I use ground turkey instead of ground beef?
Absolutely, ground turkey works well as a leaner substitute in this recipe.
Just keep in mind that turkey has less natural fat, so you may want to add a touch more olive oil when browning it.
4. Why is my hamburger soup too thin or too thick?
If the soup turns out thinner than you’d like, let it simmer uncovered for a few extra minutes to reduce.
If it’s too thick, simply stir in a bit more beef broth or water until it reaches the consistency you want.
5. Can I add pasta or rice to this soup?
Yes, small pasta shapes or rice both work well in this soup.
Add them during the last 10 to 15 minutes of cooking time so they don’t turn mushy, and keep in mind they will absorb some of the broth as the soup sits.
You might also enjoy: Sweet Potato Soup Recipe
Hamburger Soup
Ingredients
- 2 tablespoons olive oil 30 ml
- 1 pound lean ground beef 450g, 85-90% lean
- 1 medium yellow onion diced, about 1 cup or 150g
- 2 large carrots peeled and diced, about 1 cup
- 2 stalks celery diced, about 1 cup
- 3 cloves garlic minced
- 2 medium russet potatoes peeled and diced, about 2 cups or 340g
- 28 ounces diced tomatoes one 794g can, with juices
- 8 ounces tomato sauce one 227g can
- 4 cups beef broth 960 ml
- 1 tablespoon Worcestershire sauce 15 ml
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 whole bay leaves
- 1 cup frozen corn kernels 140g
- 1 cup frozen green beans 140g
- salt and black pepper to taste
- fresh parsley chopped, for garnish
Equipment
- Dutch Oven or Large Stockpot Heavy bottomed pot recommended for even cooking
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Soup ladle
- Freezer Storage Containers Optional, for meal prep
Method
- Brown the ground beef: Heat olive oil in a large Dutch oven over medium-high heat. Add beef and cook, breaking it apart, for 6-7 minutes until no longer pink. Drain excess grease, leaving about 1 tablespoon in the pot.
- Cook the aromatic vegetables: Add diced onion, carrots, and celery to the pot with the beef. Cook for 5-6 minutes until onion is soft and translucent. Add minced garlic and cook for 30 seconds to 1 minute, stirring constantly.
- Add potatoes, tomatoes, and broth: Pour in diced tomatoes with their juices, tomato sauce, and diced potatoes. Add beef broth, Worcestershire sauce, oregano, thyme, and bay leaves. Season with salt and pepper.
- Simmer the soup: Bring to a gentle boil, then reduce heat to low and cover with lid slightly ajar. Simmer for 20-25 minutes until potatoes are fork tender, stirring occasionally.
- Add frozen vegetables: Stir in frozen corn and green beans. Continue simmering uncovered for 8-10 minutes until heated through. Taste and adjust salt and pepper as needed.
- Finish and serve: Remove bay leaves before serving. Ladle into bowls, garnish with fresh parsley, and serve hot with your favorite side of bread.
Nutrition
Notes
- Use lean ground beef (85-90%) to avoid a greasy broth.
- Dice vegetables into similar sized pieces for even cooking.
- Don’t skip draining the fat if using fattier beef.
- Let soup simmer low and slow rather than boiling hard to keep potatoes intact.
- Taste and adjust seasoning near the end of cooking, not just at the start.
- Store cooled soup in an airtight container in the refrigerator for up to 4 days.
- Freeze in individual portions for up to 3 months.
- Thaw frozen soup overnight in the refrigerator before reheating.
- Reheat on stovetop over medium heat, adding a splash of broth or water if too thick.
- Swap ground beef for ground turkey or chicken for a leaner version.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Hamburger soup is the kind of recipe that earns a permanent spot in your dinner rotation.
It’s simple, budget friendly, and comforting in a way that few other meals manage.
Give this one a try on your next chilly evening, and don’t be surprised if it becomes a regular request at your table.
If you make this recipe, I’d love to hear how it turned out.
Leave a comment below or share a photo, I always enjoy seeing your kitchen creations.
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