Hamburger Soup is the perfect combination of comfort and convenience! It’s a hearty, one-pot meal loaded with protein, fresh vegetables, and savory broth.
Simple, satisfying meals like Hamburger Soup are my favorite during this time of year. If you’re looking for more cozy recipes to try this soup season, be sure to check out my Ground Turkey Soup with Vegetables, Ground Beef Butternut Squash Kale Soup, or my easy Instant Pot Vegetable Beef Soup.
This Hamburger Soup recipe is incredibly versatile and great for families. It’s super easy and quick to make, requiring only 10-15 minutes of prep time and just 25 minutes of total cooking time.
You can use a different protein, add extra veggies, or switch up the spices, making it ideal for picky eaters. Hamburger Soup will be your new go-to for a quick and easy dinner that everyone will love.
Ingredients
- Olive oil — I like to use extra virgin olive oil. Avocado oil also works great.
- Mirepoix — A classic combination of diced onion, carrot, and celery.
- Garlic — Feel free to use either fresh garlic cloves or pre-minced garlic.
- Tomato paste — A little tomato paste adds a ton of flavor.
- Seasonings — Bay leaves, Italian seasoning, and kosher salt and black pepper to taste.
- Ground beef — I use ½ lb. of lean ground beef. You can certainly add more if you want extra protein.
- Tomatoes — Diced tomatoes and tomato sauce both work great in this recipe. Use whichever one you have on hand.
- Broth — I prefer beef broth, but you can also use chicken, turkey, or vegetable broth.
- Potatoes — Yukon gold potatoes are my favorite, but any variety of potatoes will do.
- Parsley — Sprinkle on top for extra flavor and color.
Sauté the aromatics:
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
- Add the chopped onions, carrots, and celery and sauté until softened.
- Stir in the garlic and cook until it’s fragrant, about 1 minute.
- Then, add the tomato paste, Italian seasoning, salt, and pepper and stir well to combine.
Add the ground beef, vegetables, and broth:
- To the same pot or Dutch oven, add the ground beef and cook until it’s slightly brown around the edges and no longer pink. Drain off any grease if needed.
- Add the diced tomatoes, potatoes, broth, and bay leaves, then stir well to combine.
Simmer and serve:
- Bring the soup up to a boil, then reduce the heat to low and simmer for 25-30 mins or until the potatoes are fork-tender.
- At this point, you can taste and adjust any seasonings as needed.
- Remove the bay leaf and let the soup cool slightly.
- Garnish with parsley and enjoy!
Expert Tips
- Dice the vegetables into small, even-sized pieces. This will help with uniform cooking and you’ll get a little bit of everything in each bite.
- Be careful not to over salt. I recommend adding a little salt in the beginning, and then adjusting at the end once everything has had a chance to simmer and build flavor.
- Use a salad spinner to wash and dry the chopped vegetables. It’s not just for greens; it’s one of my favorite time savers for prep work.
- Browning the ground beef will add a lot of extra flavor. Just be sure to remove any excess grease if needed.
More Hearty Soup Recipes
Hamburger Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup white onions finely chopped
- 1 cup carrot peeled and finely chopped
- 1 cup celery finely chopped
- 4 cloves garlic minced
- 2 tablespoon tomato paste
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- ½ lb lean ground beef
- 1 cup diced tomatoes
- 6 cups beef broth
- 4 cups yukon gold potatoes peeled and chopped
- 2 dried bay leaves
- Fresh parsley chopped for garnish
Instructions
- In a large soup pot or Dutch oven pot, add olive oil and heat it over medium-high heat.
- Add onions, carrots, and celery, and sauté until softened.
- Stir in garlic and cook for 1 minute.
- Then, add tomato paste, Italian seasoning, salt and pepper and stir well until all is combined.
- Add ground beef and cook until the meat is not pink anymore.
- Add diced tomatoes, beef broth, potatoes and bay leave and stir all well.
- Bring the soup to a boil. Reduce the heat and simmer for 25-30 minutes or until potatoes are tender. Adjust seasoning as needed. Remove bay leaves and garnish with parsley. Enjoy!
Notes
- Dice the vegetables into small, even-sized pieces for uniform cooking.
- Salt lightly at the beginning and adjust after the flavors have had time to build.
- Use a salad spinner to wash and dry the chopped vegetables.
- Brown the ground beef for extra flavor and remove excess grease if needed.
- To store: Store in an airtight container in the fridge for up to 5 days.
- To reheat: Reheat in the microwave or on the stovetop.
- To freeze: Store in a freezer-safe bag or container with extra space for the soup to expand. Freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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I’ve been making Hamburg soup for a long time I use kidney beans gr beans yellow beans blk beans diced tomatoes beef stock
That’s great 😉