Hamburger Soup

Whether you’re prepping ahead for a bustling week or seeking a quick, comforting meal on a frosty evening, this simple Hamburger Soup recipe promises to be your go-to comfort dish.

Course Soup

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 190kcal

Author John Kanell

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.

Nutrition