With just a handful of straightforward ingredients, my easy hamburger soup recipe showcases the elegance of culinary simplicity. Tender ground beef pairs beautifully with lively vegetables like diced tomatoes and carrots, a rich beef broth, and aromatic herbs. The result is a flavor profile that feels both nostalgic and irresistibly delicious.
Taking under an hour from the initial prep to serving and requiring just 20 minutes of hands-on cooking, this hamburger vegetable soup is remarkably easy to whip up. It’s perfect for the rush of weekdays or the calm of weekends. What’s more, you can prepare it in advance, so a comforting bowl is always ready and waiting, precisely when you crave it. For more hearty soup recipes, check out my recipe for Lasagna Soup, Chicken Pot Pie Soup, and Taco Soup recipe next!
What You Need To Make This Recipe
Lean ground beef — I suggest using a 93/7 blend for all the beefy flavor without too much fat. If you use less lean beef, drain the excess fat after browning. Feel free to swap in ground turkey or ground chicken if you prefer, but note that you may need to add a splash of olive oil to the pan if you do.
Onion & garlic — a double whammy of alliums brings both sweetness and complexity. You’re welcome to use frozen diced onions and jarred minced garlic to save on prep time.
Tomato paste — for a concentrated punch of sweet-umami tomato flavor. If you don’t have tomato paste, use plain tomato sauce, doubling the amount.
Carrots & celery stalks — these aromatic veggies add tons of flavor without breaking the bank. You can use any color of carrots you’d like, or use parsnips instead.
Potatoes — wax potatoes hold their shape better in soup, so I recommend using Yukon Gold potatoes or red potatoes instead of starchy ones like russet potatoes.
Beef broth — for an added boost of protein, use bone broth. You can also swap in vegetable broth, chicken broth, or turkey broth if you prefer.
Canned diced tomatoes — adding this pantry staple brings extra brightness and textural interest. You’re also welcome to use diced tomatoes with green chilis for a slight Tex-Mex vibe.
Worcestershire sauce — for an added boost of umami in this beef soup with hamburger meat. Note that some brands are not gluten-free, so read your labels if you’re sensitive. If you don’t have any on hand, other options include Maggi seasoning, soy sauce, or fish sauce.
Dried oregano — minced fresh oregano leaves or Italian seasoning also work beautifully!
How To Make Hamburger Soup
1. In a large pot or Dutch oven, add the ground beef, onion, and garlic. Cook over medium heat, stirring often to crumble the meat into small pieces, until the beef is browned and the onions are softened, 8 to 10 minutes.
2. Add the tomato paste. Cook, stirring often, until well combined and slightly darkened in color, about 2 minutes.
3. Add the carrots, celery, potatoes, and tomatoes with juices.
4. Add the beef broth, salt, pepper, and dried oregano. Bring to a boil over medium-high heat, about 10 minutes. Reduce the heat to medium-low.
5. Add the Worcestershire sauce.
6. Cover, and simmer, stirring occasionally, until the potatoes are tender, 20 to 25 minutes. Season to taste with more salt or pepper if needed. Serve hot.
Pro Tips For Making This Recipe
- Go easy on the salt until you’re ready to serve. Store-bought stocks and broths can vary in sodium level, so you don’t want to accidentally overdo it. You can always add more, but you can’t take it away! So wait to taste the soup and salt more near the end of cooking, once your beef is cooked through and vegetables are tender.
- If you accidentally over-salted the soup, you can add extra potatoes to soak it up.
- Feel free to add the veggies of your liking. Trimmed and chopped green beans, sweet English peas, frozen corn kernels, diced zucchini, or even chopped bell peppers can add an extra boost of flavor and nutrition. This is also a great way to use up fresh vegetables that might be past their peak but still great for cooking.
- Prep ahead for an easy week! I like to make a batch on my meal prep day, then refrigerate or freeze it in an airtight container. Then, when the craving for a homemade meal strikes, all you have to do is heat it up!
- If you’re serving hamburger soup at a potluck or party, consider keeping it warm in a crockpot or slow cooker.
Frequently Asked Questions
So long as you use a GF Worcestershire sauce, my hamburger soup recipe is gluten-free.
Allow the soup to cool, then transfer to an airtight container. It should keep well in the fridge for about a week.
Sure! I suggest divvying it up into smaller portions so you can grab a bowl whenever you need it. It should keep well in the freezer for up to 6 months. To serve, gently defrost in the microwave or in the fridge overnight, and then reheat in a saucepan or the microwave.
This hamburger soup is already a hearty meal, but you’re welcome to add toppings like shredded cheddar cheese to make it a cheeseburger soup! And, as with any soup, I suggest you pair it with a hunk of crusty bread like my artisan bread or cornbread muffins to sop up every last drop of deliciousness.
If you love this recipe try these out!
If you’ve tried this Hamburger Soup recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Hamburger Soup
Equipment
- Large pot or Dutch oven
Ingredients
- 1½ pounds lean ground beef (680g)
- 1 onion diced (about 1¾ cup/220g)
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 2 carrots diced (about 1 cup/135g)
- 2 celery stalks diced (about ¾ cup/80g)
- 2 potatoes peeled and diced (about 1½ lb/680g)
- 2 cups beef broth (480mL)
- 1 (14.5-ounce) can diced tomatoes
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt plus more to taste
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
Instructions
- In a large pot or Dutch oven, add the ground beef, onion, and garlic. Cook over medium heat, stirring often to crumble the meat into small pieces, until the beef is browned and the onions are softened, 8 to 10 minutes. Add the tomato paste. Cook, stirring often, until well combined and slightly darkened in color, about 2 minutes.
- Add the carrots, celery, potatoes, beef broth, tomatoes with juices, Worcestershire sauce, salt, pepper, and dried oregano. Bring to a boil over medium-high heat, about 10 minutes. Reduce the heat to medium-low.
- Cover, and simmer, stirring occasionally, until the potatoes are tender, 20 to 25 minutes. Season to taste with more salt or pepper if needed. Serve hot.
Notes
- Go easy on the salt until you’re ready to serve. Store-bought stocks and broths can vary in sodium level, so you don’t want to accidentally overdo it. You can always add more, but you can’t take it away! So wait to taste the soup and salt more near the end of cooking, once your beef is cooked through and vegetables are tender.
- If you accidentally over-salted the soup, you can add extra potatoes to soak it up.
- Feel free to add the veggies of your liking. Trimmed and chopped green beans, sweet English peas, frozen corn kernels, diced zucchini, or even chopped bell peppers can add an extra boost of flavor and nutrition. This is also a great way to use up fresh vegetables that might be past their peak but still great for cooking.
- Prep ahead for an easy week! I like to make a batch on my meal prep day, then refrigerate or freeze it in an airtight container. Then, when the craving for a homemade meal strikes, all you have to do is heat it up!
- If you’re serving hamburger soup at a potluck or party, consider keeping it warm in a crockpot or slow cooker.
