This soup costs less than a drive-thru run and tastes like it simmered all afternoon. It actually takes about 50 minutes, and I found that out by accident.
Silas and I had just moved into a short-term rental with one decent pot, a knife that had clearly given up, and a fridge holding ground beef, one lonely onion, and some carrots on their last legs.
It was pouring rain. Takeout was not happening.
So I threw everything into the pot, and Silas went back for a second bowl. Then a third. He asked me to write the recipe down before I forgot, which is the highest praise I can get from him.
There is one small step in the middle that makes the broth taste way richer than it should. I’ll point it out when we get there.
Side Note: Despite the name, there is no bun and no burger patty in here. It’s a hearty beef and vegetable soup that happens to taste like a cozy cheeseburger without the cheese.
What Is Hamburger Soup?
Hamburger soup is a one pot soup made with browned ground beef, potatoes, carrots, celery, and tomatoes simmered in beef broth. It is a classic budget weeknight dinner, ready in under an hour, and it freezes well for later.
Think of it as beef stew’s faster, cheaper cousin. No cubes of chuck to simmer for three hours.
Why This Hamburger Soup Recipe Works
I have made this soup more times than I can count, and a few things keep it on my regular rotation.
- One pot. You brown, simmer, and serve in the same pot, so cleanup is easy.
- Pantry friendly. Most of the ingredients are things you already own or can grab for a few dollars.
- Big batch. It makes about 8 generous bowls, which means lunches for days.
- Hard to mess up. Overcook the potatoes a little and it still tastes great.
- Full of flavor. Tomato paste and Worcestershire sauce do the heavy lifting here.
Here is the quick snapshot before we start.
| Detail | Info |
|---|---|
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Total time | 50 minutes |
| Servings | 8 (about 1.5 cups each) |
| Skill level | Beginner |
What You’ll Need
Nothing fancy on this list. If you shop at a regular grocery store, you are covered.
| Ingredient | Amount |
|---|---|
| Lean ground beef (90/10) | 1.5 pounds |
| Olive oil | 1 tablespoon |
| Yellow onion, diced | 1 large |
| Carrots, peeled and sliced | 3 medium |
| Celery ribs, sliced | 3 |
| Garlic cloves, minced | 4 |
| Tomato paste | 3 tablespoons |
| Diced tomatoes, with juice | 1 can (14.5 ounces) |
| Beef broth | 6 cups |
| Yukon gold potatoes, cut in 3/4 inch cubes | 1 pound |
| Worcestershire sauce | 2 tablespoons |
| Italian seasoning | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Bay leaves | 2 |
| Salt | 1 teaspoon, plus more to taste |
| Black pepper | 1/2 teaspoon |
| Frozen green beans | 1 cup |
| Fresh parsley, chopped | 2 tablespoons, for topping |
Tools You’ll Need
- Large Dutch oven or 6 quart soup pot
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Can opener
- Ladle
Read this also: Slow Cooker Lasagna Soup That Tastes Like It Took All Day
Pro Tips for a Better Pot of Soup
I learned these the slow way, so you don’t have to.
- Let the beef brown properly. Press it into the pot and leave it alone for a couple of minutes at a time. Those dark crusty bits are where the flavor lives.
- Cook the tomato paste. This is the small step I mentioned. Stir it with the vegetables until it darkens to a brick red color. Raw tomato paste tastes sharp, cooked paste tastes deep and savory.
- Cut the potatoes small. Keep them around 3/4 inch so they soften evenly and fit on a spoon with a bit of beef.
- Add the green beans late. Five minutes is enough. Any longer and they turn gray and sad.
- Season at the end too. Broth brands vary a lot in saltiness, so taste before you serve.
How to Make Hamburger Soup (Step by Step)
Step 1: Brown the Beef
Heat the olive oil in your pot over medium-high heat. Add the ground beef and break it into small pieces.
Cook for 6 to 8 minutes, until it is deeply browned and no pink remains. Spoon out most of the extra grease, but leave about a tablespoon behind for flavor.
Step 2: Soften the Vegetables
Add the onion, carrots, and celery. Sprinkle in the salt.
Stir often for about 5 minutes. The onion should look soft and slightly see-through.
Step 3: Toast the Garlic and Tomato Paste
Stir in the garlic and tomato paste. Cook for 1 to 2 minutes, scraping the bottom as you go.
When the paste turns a darker, brick red shade, you are right on track.
Step 4: Add the Seasonings
Add the Worcestershire sauce, Italian seasoning, smoked paprika, and pepper. Stir for about 30 seconds so the spices wake up in the heat.
Step 5: Pour in the Liquid and Potatoes
Add the broth, diced tomatoes with their juice, potatoes, and bay leaves.
Scrape up every brown bit from the bottom of the pot. That is free flavor, so don’t skip it.
Step 6: Simmer
Bring everything to a boil, then lower the heat and partially cover the pot. Simmer for 20 to 25 minutes.
The soup is ready for the next step when a fork slides easily into a potato cube.
Step 7: Add the Green Beans
Stir in the frozen green beans and simmer for 5 more minutes, until they are hot and tender.
Step 8: Taste and Finish
Fish out the bay leaves. Taste the soup and add more salt or pepper if it needs it.
Ladle into bowls and top with fresh parsley. Done.
Safety note: Ground beef should reach an internal temperature of 160°F. Once it is browned all the way through and the soup has simmered, you are well past that.
Read this also: Sausage Lentil Soup With 3 Tricks Most Recipes Skip
Hamburger Soup Substitutions and Variations
This recipe is flexible, which is exactly why I love it. Use what you have.
| If You Don’t Have | Try This Instead |
|---|---|
| Ground beef | Ground turkey or ground chicken (add an extra tablespoon of oil) |
| Yukon gold potatoes | Red potatoes or russet potatoes |
| Beef broth | Chicken broth plus an extra splash of Worcestershire |
| Green beans | Frozen peas, corn, or chopped spinach |
| Italian seasoning | Dried oregano and dried basil, 1/2 teaspoon each |
| Worcestershire sauce | 1 tablespoon soy sauce plus 1 teaspoon vinegar |
Fun Variations to Try
- Cheeseburger style: Top each bowl with shredded cheddar and a few pickle slices. Sounds odd, tastes great.
- Cabbage version: Swap the potatoes for 3 cups of chopped cabbage for a lighter, lower carb soup.
- Spicy kick: Add a pinch of red pepper flakes with the garlic.
- Creamy twist: Stir in 1/2 cup of heavy cream at the very end.
- Noodle soup: Add 1 cup of small pasta like ditalini for the last 8 minutes.
Make Ahead Tips
This soup tastes even better the next day, since the flavors have time to settle in together.
- Chop ahead: Dice the onion, carrots, and celery up to 2 days early and keep them in an airtight container.
- Brown the beef early: Cook it, cool it, and refrigerate for up to 2 days.
- Full batch: Make the whole pot a day ahead and reheat on the stove. Hold back the green beans until you reheat.
Hamburger Soup Nutrition (Approximate)
These numbers are estimates for one serving, about 1.5 cups. Exact values change with your brand of broth and beef.
| Nutrient | Per Serving |
|---|---|
| Calories | About 280 |
| Protein | About 19 g |
| Carbohydrates | About 20 g |
| Fat | About 10 g |
| Fiber | About 4 g |
Need it lighter? Use lean turkey and low sodium broth. Watching carbs? Use the cabbage swap above.
What to Serve With Hamburger Soup
The soup is filling on its own, but a good side never hurts.
- Crusty bread or garlic toast for dunking
- A grilled cheese sandwich, cut into strips
- Buttery dinner rolls
- A crisp green salad with a tangy dressing
- Cornbread, especially on cold nights
Time Saving Tips for Busy Nights
- Buy pre-chopped onion, carrots, and celery to cut about 10 minutes of prep.
- Use frozen diced onions if your eyes hate you as much as mine do. 😅
- Cut the potatoes a bit smaller so they cook faster.
- Keep one browned and frozen bag of ground beef on hand for emergency soup nights.
Leftovers and Storage
Good news. This soup behaves very well after the first night.
- Fridge: Store in airtight containers for 3 to 4 days.
- Freezer: Freeze for up to 3 months. Leave a little room at the top of the container, since soup expands as it freezes.
- Reheating: Warm on the stove over medium heat until steaming hot. Add a splash of broth or water if it has thickened.
- Microwave: Heat in 90 second bursts, stirring between each one.
Side Note: Potatoes can turn a little softer after freezing. It still tastes great, but if texture matters to you, freeze the soup without them and add freshly cooked potatoes when you reheat.
FAQs Related to Hamburger Soup Recipe
1. Can I make hamburger soup in a slow cooker?
Yes. Brown the beef, onion, and garlic on the stove first, then move everything except the green beans to the slow cooker. Cook on low for 6 to 8 hours and stir in the green beans for the last 15 minutes.
2. Can I make hamburger soup in an Instant Pot?
You can. Brown the beef using the sauté function, add the remaining ingredients except the green beans, and pressure cook on high for 8 minutes. Use a quick release, then stir in the green beans and let them warm through.
3. How do I thicken hamburger soup?
Mash a few potato cubes against the side of the pot with your spoon. Or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in while the soup simmers.
4. What is the best ground beef for soup?
Lean ground beef like 90/10 works well because there is less grease to spoon off. If you use 80/20, drain a bit more fat after browning.
5. Why does my soup taste bland?
Most of the time it needs salt, or the tomato paste was not cooked long enough. Try a pinch more salt and a small splash of Worcestershire or vinegar to wake it up.
6. Can I freeze hamburger soup?
Yes, it freezes well for up to 3 months in airtight containers. Thaw it in the fridge overnight before reheating.
7. Is hamburger soup healthy?
It is a balanced bowl with protein from the beef and plenty of vegetables. It is also fairly low in calories for how filling it is, especially when made with lean beef.
Conclusion
This hamburger soup started as a rainy night fix and became one of the recipes I make most often.
It is cheap, it is forgiving, and it makes the whole kitchen smell like someone who knows what they are doing lives there. Even if that someone is just me with a dull knife.
Make a pot this week, and keep the leftovers for tomorrow’s lunch. Trust me on that one.
Then come back and leave a comment to tell me how it turned out. Did you add cheese? Swap the potatoes? Have a question about the steps? I read every single comment and I love hearing what you changed.