Name: Hamburger Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 tbsp olive oil (if needed); 1 medium onion, diced; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, chopped; 2 cups potatoes, diced (russet or Yukon Gold); 1 can (14.5 oz) diced tomatoes; 1 tbsp tomato paste (optional); 6 cups beef broth; 1 tsp Italian seasoning; 1 bay leaf (optional); Salt and black pepper, to taste; 1 cup frozen peas or corn (optional); Fresh parsley, chopped (for garnish)

Hamburger Soup is a hearty, wholesome, and comforting dish that’s packed with ground beef, vegetables, and a flavorful broth. It’s simple, satisfying, and perfect for those nights when I want something warm and filling without spending hours in the kitchen.

Why You’ll Love This Recipe

I love this recipe because it’s a complete meal in one pot—loaded with protein, veggies, and tons of flavor. It’s incredibly flexible based on what I have on hand, and it makes great leftovers. Whether I serve it with crusty bread or just eat it by the bowl, it’s always comforting and nourishing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion, diced
Garlic, minced
Carrots, sliced
Celery, chopped
Potatoes, diced
Canned diced tomatoes
Tomato paste (optional, for richness)
Beef broth
Italian seasoning
Bay leaf (optional)
Salt and pepper
Olive oil (if needed for sautéing)
Frozen peas or corn (optional, added at the end)
Fresh parsley (for garnish)

Directions

In a large pot or Dutch oven, I brown the ground beef over medium heat, breaking it up with a spoon. I drain any excess grease if needed.
I add the onion, garlic, carrots, and celery, and sauté for 5–7 minutes until softened.
I stir in the tomato paste (if using) and cook for 1 minute, then add the diced tomatoes, potatoes, broth, and seasonings.
I bring everything to a boil, then reduce the heat to low, cover, and simmer for 25–30 minutes, or until the vegetables are tender.
If I’m using peas or corn, I stir them in during the last 5 minutes of cooking.
I taste and adjust seasoning, then serve hot with chopped parsley on top.

Servings and timing

This recipe makes 6–8 servings. It takes about 10–15 minutes to prep and 30 minutes to cook. I usually have it ready in under 45 minutes, making it ideal for busy nights.

Variations

Sometimes I add green beans or zucchini if I have extra veggies to use up. I’ve also made it with ground turkey or chicken for a lighter version. If I want to stretch it, I stir in cooked pasta or rice just before serving. A dash of hot sauce or Worcestershire adds a deeper flavor if I want a twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove or in the microwave. This soup also freezes beautifully—I cool it completely, portion it out, and freeze for up to 3 months.

FAQs

Can I use frozen vegetables?

Yes, I can add frozen vegetables like peas, corn, or a mixed veggie blend. I add them during the last 5 minutes of cooking.

What kind of potatoes work best?

I like using russet or Yukon Gold potatoes. They hold their shape and soak up the flavor nicely.

Can I make this in a slow cooker?

Yes, I brown the beef and sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

Can I add pasta?

Absolutely. I cook the pasta separately and stir it in right before serving to keep it from getting mushy.

Is this soup gluten-free?

It is, as long as I check my broth and tomato products to make sure they’re gluten-free.

Conclusion

Hamburger Soup is one of those classic, down-to-earth meals that never fails to satisfy. It’s easy to make, budget-friendly, and endlessly customizable to whatever I have in my kitchen. Whether I’m cooking for my family or just craving a warm, filling bowl of goodness, this recipe always hits the mark.