Hamburger Soup is a hearty, comforting, and delicious meal that brings together the rich flavors of ground beef, fresh vegetables, and savory broth all in one pot. This classic soup is a versatile dish that can be easily adapted to suit individual preferences, making it a favorite for families and gatherings. The base of Hamburger Soup typically starts with lean ground beef, which is browned to perfection and seasoned with a blend of herbs and spices to enhance its flavor. It is then combined with an array of vegetables such as carrots, celery, onions, potatoes, and sometimes green beans or bell peppers, adding color, texture, and nutrients to the dish.
The soup is simmered in a flavorful broth, often made with beef stock or tomato-based liquids such as diced tomatoes, tomato paste, or tomato sauce, which give it a rich and savory depth. Some variations also include pasta, barley, or rice for added heartiness. Garlic, bay leaves, thyme, parsley, and other seasonings are incorporated to elevate the aroma and taste, making every spoonful satisfying and flavorful.
Hamburger Soup is a perfect meal for busy weeknights as it is simple to prepare and can be made in large batches. It’s also an excellent make-ahead dish, as the flavors deepen and meld together beautifully after sitting overnight in the refrigerator. This soup pairs wonderfully with
Ingredients
1 lb ground beef
1 small onion finely diced
2 cloves garlic
1 teaspoon salt
2 cups peeled and chopped Yukon yellow potatoes chopped into small pieces (½-inch)
2 cans (14.5 oz each) beef broth
1 can (10 oz) condensed tomato soup
can (15 oz) petite diced tomatoes do not drain
bag (16 oz) frozen mixed vegetables
teaspoon Worcestershire sauce
teaspoon dried parsley
½ teaspoon dried basil
Instructions
In a soup pot, over medium-high heat, brown the ground beef, onion, garlic, and salt until no longer pink. Break up meat in crumbles as it cooks.
Drain the excess grease.
Add chopped potatoes, beef broth, tomato soup, diced tomatoes, frozen vegetables, Worcestershire sauce, and the seasonings. Stir to combine.
Bring to a boil. Once boiling, cover with a lid and reduce hear to medium-low. Let simmer for at least 30 minutes for the flavors to combine and the soup to become thicker.
Before serving, taste the soup after the simmer time and add additional salt as needed. I usually end up adding a little more.
Leftovers can be frozen for up to 3 months or stored in the fridge, in an air-tight container, for up to 5 days.
Notes:
Potatoes : Yukon yellow potatoes are the best to use and what I prefer. But you can also use red potatoes or russet potatoes as well. Be sure and cut them into really small pieces so they will soften in the 30 minute simmer time.
Garlic : Use fresh garlic cloves that have been minced or pressed, use chopped garlic from a jar, or garlic paste from a tube.
Beef Broth : Using the regular, full salt beef broth for the best flavor. If using lower sodium beef broth, be sure and taste the soup at the end of the simmering time and add additional salt as needed.
Serving Size : This recipe makes 10 cups of soup. Feeds 8 servings of 1.25 cups each serving.