Hamburger Soup Recipe

It’s the kind of soup that smells like dinner the moment the onions hit the pot. Savory ground beef, tender potatoes, and a tomato-beef broth that tastes like it simmered all day… even if you pulled it together in under an hour. And the best part? It’s flexible. Use the veggies you have. Make it thicker, make it brothy, add pasta, skip the potatoes. It still turns out like a warm, hearty bowl you actually look forward to.

Hamburger soup is comfort food, but it’s not fussy comfort food. It’s “grab a spoon and eat in the kitchen while the crackers are still crunchy” comfort food. It’s also a great “stretch the grocery budget” meal, because one pound of ground beef plus a bunch of pantry staples makes a big pot.

If you’ve ever wished for a soup that’s filling enough to count as the whole meal, this is the one. Let’s make it.

YOU WILL LOVE THIS EASY HAMBURGER SOUP

COZY AND FILLING: This soup eats like a full dinner. You get protein, veggies, and potatoes all in one bowl.

BIG FLAVOR, SIMPLE STEPS: Brown the beef, sauté the vegetables, then let everything simmer until it’s tender and flavorful.

GREAT FOR LEFTOVERS: Like most soups, it’s even better the next day after the flavors mingle.

FREEZER-FRIENDLY: Make a double batch and freeze portions for busy nights.

WHAT IS HAMBURGER SOUP?

Hamburger soup is a hearty, tomato-based vegetable soup made with ground beef. Think of it as the cozy middle ground between beef stew and classic vegetable soup.

Here’s what usually shows up in a classic hamburger soup:

• Ground beef: Adds rich, savory flavor and makes the soup filling.

• Aromatics: Onion, garlic, and celery build a solid base.

• Vegetables: Carrots, green beans, corn, peas—use what you like.

• Potatoes: They make it hearty and help thicken the broth a bit as they cook.

• Tomatoes + broth: Diced tomatoes and beef broth create that deep, comforting soup taste.

It’s a practical recipe. Nothing fancy. Just a pot of soup that hits the spot.

OUR BEST TIP

Brown the beef well and let the onions get a little soft and golden before you add liquid. Those browned bits on the bottom of the pot are flavor, and they make the whole soup taste richer.

HAMBURGER SOUP RECIPE INGREDIENTS

Every ingredient here pulls its weight. This is a “small list, big payoff” kind of soup.

You’ll need:

• 1 tablespoon olive oil

• 1 pound lean ground beef (85/15 or 90/10)

• 1 medium yellow onion, diced (about 1 cup)

• 2 medium carrots, peeled and sliced (about 1 cup)

• 2 celery stalks, sliced (about ¾ cup)

• 3 cloves garlic, minced

• 1 teaspoon Italian seasoning

• 1 teaspoon paprika

• ½ teaspoon dried thyme

• 1 teaspoon kosher salt, plus more to taste

• ½ teaspoon black pepper

• 2 tablespoons tomato paste

• 1 (14.5-ounce) can diced tomatoes, with juices

• 1 (8-ounce) can tomato sauce

• 6 cups beef broth (low-sodium if preferred)

• 1 tablespoon Worcestershire sauce

• 1 bay leaf

• 2 cups russet potatoes, peeled and diced (about 2 medium potatoes)

• 1 cup frozen corn

• 1 cup frozen peas

• 1½ cups frozen green beans (or fresh cut green beans)

• 2 tablespoons chopped fresh parsley (optional, for serving)

Optional toppings (but honestly, they’re fun):

• Shredded cheddar cheese

• Sour cream

• Crackers

• Chopped green onions

INGREDIENT SUBSTITUTIONS AND ADDITIONS

Hamburger soup is forgiving. Use what you’ve got and make it fit your family.

GROUND BEEF:
You can swap the ground beef for ground turkey, ground chicken, ground pork, or Italian sausage. If you use sausage, taste before adding extra salt because sausage can be salty.

POTATOES:
Russets get tender and slightly creamy around the edges. Yukon gold potatoes hold their shape a bit more. If you want to skip potatoes, add cooked pasta at the end, or stir in cooked rice when serving.

VEGGIES:
Add what you like. Great options include chopped zucchini, diced bell pepper, cabbage, spinach, or mushrooms. If you’re using very tender vegetables (like spinach), stir them in during the last couple minutes so they don’t turn limp.

MORE HEAT:
Add ¼ teaspoon crushed red pepper flakes, a dash of hot sauce, or a diced jalapeño sautéed with the onions.

MAKE IT THICKER:
Mash a few potato cubes against the side of the pot near the end of cooking. Or stir in a cornstarch slurry (more on that below).

MAKE IT BROTHIER:
Add an extra cup of beef broth if you prefer more liquid.

WHY THIS SOUP TASTES SO GOOD

This isn’t complicated, but a few small choices make a big difference.

• Tomato paste gets cooked first. That quick sauté takes away the raw tomato taste and adds a deeper, almost slightly sweet richness.

• Seasonings layer in. Italian seasoning + thyme + paprika gives you that “classic dinner soup” flavor without tasting like one single spice.

• The potatoes pull everything together. They soften the broth slightly and make the soup feel like a full meal.

And the smell while it simmers? So good.

HOW TO MAKE HAMBURGER SOUP

You don’t need anything special for this recipe. Just a big pot, a spoon, and about 45 minutes.

STEP ONE: Brown the beef

Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook until browned, breaking it up as you go.

If there’s a lot of grease, carefully drain most of it off. Leave a little behind for flavor.

PRO TIP:
Don’t rush this step. Let the beef brown, not just turn gray.

STEP TWO: Sauté the vegetables

Add the diced onion, carrots, and celery to the pot. Cook for 5 to 6 minutes, stirring often, until the onion softens and the carrots start to lose that raw edge.

Stir in the minced garlic and cook for 30 seconds.

STEP THREE: Bloom the seasonings and tomato paste

Sprinkle in the Italian seasoning, paprika, thyme, salt, and pepper. Stir well.

Add the tomato paste and cook for 1 minute, stirring so it coats the beef and vegetables.

That quick cook time helps deepen the flavor right away.

STEP FOUR: Add the liquids

Pour in the diced tomatoes (with juices), tomato sauce, beef broth, and Worcestershire sauce. Drop in the bay leaf.

Stir well and scrape up any browned bits from the bottom of the pot.

STEP FIVE: Add potatoes and simmer

Add the diced potatoes. Bring the soup to a gentle boil, then reduce heat to a steady simmer.

Cover and cook for 15 minutes.

STEP SIX: Add remaining vegetables

Stir in the green beans, corn, and peas. Cover again and simmer for 10 to 12 minutes, or until the potatoes are fork-tender and the vegetables are hot.

STEP SEVEN: Taste and finish

Remove the bay leaf. Taste the soup and add more salt and pepper if needed.

If you want it a little brighter, a tiny splash of Worcestershire or a pinch more salt usually does it.

Serve hot with parsley on top, and add toppings if you like.

OUR RECIPE DEVELOPER SAYS
If you’re prepping ahead, dice the onions, carrots, celery, and potatoes and store them separately in airtight containers in the fridge. This makes dinner feel almost effortless.

HOW TO THICKEN HAMBURGER SOUP

Some people like it brothy. Some like it thick enough to stand a spoon in it. Either way works.

Here are easy ways to thicken it:

• Mash a few potatoes in the pot and stir them back in.

• Simmer uncovered for 5 to 10 minutes to reduce the broth.

• Cornstarch slurry: Mix 1 tablespoon cornstarch + 1 tablespoon cold water, then stir it into simmering soup. Give it 2 to 3 minutes to thicken. Add a second slurry only if you really want it thicker.

PRO TIP:
If you use a slurry, add it slowly and stir constantly so it stays smooth.

CROCKPOT HAMBURGER SOUP OPTION

Want the slow cooker version? It’s easy.

1. Brown the ground beef with the onions first (this keeps the texture and flavor better).

2. Add browned beef mixture to the slow cooker with all ingredients except peas and corn.

3. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until potatoes are tender.

4. Stir in peas and corn for the last 20 to 30 minutes.

This is a great option when you want dinner ready the moment you walk in the door.

INSTANT POT OPTION

If you like a quicker cook time:

1. Use Sauté to brown beef, then add onion, carrots, celery, and garlic.

2. Stir in seasonings and tomato paste for a minute.

3. Add tomatoes, tomato sauce, broth, Worcestershire, bay leaf, potatoes, and green beans.

4. Cook on High Pressure for 8 minutes, then quick release.

5. Stir in peas and corn, then let it sit on Warm for 5 minutes.

TROUBLESHOOTING HAMBURGER SOUP

Too thin: Simmer uncovered or mash a few potatoes.
Too thick: Add a splash of broth or water and stir well.
Bland: Add salt a pinch at a time, then a small extra splash of Worcestershire.
Potatoes still hard: Keep simmering. They just need more time, especially if the dice are large.

HOW TO SERVE HAMBURGER SOUP

This soup is hearty on its own, but sides make it feel like a full comfort-food dinner.

Here are favorite ways to serve it:

• Crackers (classic and easy)

• Warm dinner rolls for dipping

• Garlic bread if you want something extra cozy

• Simple green salad for a fresh contrast

• Grilled cheese if you’re feeding hungry people

If you’re adding toppings, shredded cheese and a little sour cream turn it into an extra satisfying bowl.

HOW TO STORE HAMBURGER SOUP

This is one of those recipes that’s basically built for leftovers.

MAKE AHEAD

You can prep all the chopping in advance and store everything in airtight containers in the fridge. Brown the beef ahead of time, too, and dinner comes together fast.

IN THE FRIDGE

Let the soup cool to room temperature. Store in an airtight container in the refrigerator for 3 to 4 days.

IN THE FREEZER

Cool completely, then portion into freezer-safe bags or containers. Leave a little space at the top for expansion. Label with the date.

It will keep well in the freezer for 2 to 3 months.

REHEATING

• Stovetop: Warm over medium heat, stirring occasionally, until hot. Add a splash of broth if it thickened a lot in the fridge.

• Microwave: Heat in a microwave-safe bowl in 1 to 2 minute intervals, stirring between.

• From frozen: Thaw overnight in the fridge when possible, then reheat on the stove for the best texture.

NOTE: Always reheat leftovers until they’re steaming hot all the way through.

HAMBURGER SOUP FAQS

Can I use frozen vegetables?
Yes. Frozen peas, corn, and green beans work perfectly here and save prep time.

Do I have to peel the potatoes?
No, you can leave the skins on if you scrub them well. The soup will look a little more rustic, but it tastes great.

Can I add pasta?
Absolutely. Small pasta like macaroni or ditalini works well. Cook it separately and stir it into individual bowls so it doesn’t soak up all the broth in the pot.

What’s the best ground beef for soup?
Lean ground beef is easiest because there’s less grease to drain, but any ground beef works. If you use higher-fat beef, just drain it well after browning.

Can I make it spicy?
Yes. Add crushed red pepper flakes, hot sauce, or a diced jalapeño with the onions.

HAMBURGER SOUP RECIPE

Hearty, cozy hamburger soup made with ground beef, potatoes, vegetables, and a rich tomato-beef broth. A simple dinner that makes a big pot and tastes even better the next day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American

Servings 8

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 pound lean ground beef 85/15 or 90/10
• 1 medium yellow onion diced (about 1 cup)
• 2 medium carrots peeled and sliced (about 1 cup)
• 2 celery stalks sliced (about ¾ cup)
• 3 cloves garlic minced
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• 1 teaspoon kosher salt plus more to taste
• ½ teaspoon black pepper
• 2 tablespoons tomato paste
• 1 14.5-ounce can diced tomatoes, with juices
• 1 8-ounce can tomato sauce
• 6 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 2 cups russet potatoes peeled and diced (about 2 medium potatoes)
• 1½ cups frozen green beans or fresh cut green beans
• 1 cup frozen corn
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley optional

Instructions

 

• Heat olive oil in a large soup pot over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
• Add onion, carrots, and celery. Cook 5 to 6 minutes, until onion is soft. Add garlic and cook 30 seconds.
• Stir in Italian seasoning, paprika, thyme, salt, and pepper. Add tomato paste and cook 1 minute, stirring constantly.
• Add diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and bay leaf. Stir and scrape any browned bits from the bottom of the pot.
• Add diced potatoes. Bring to a gentle boil, then reduce heat to simmer. Cover and cook 15 minutes.
• Add green beans, corn, and peas. Cover and simmer 10 to 12 minutes, until potatoes are fork-tender.
• Remove bay leaf. Taste and adjust seasoning. Serve hot with parsley and toppings if desired.

Notes

• For thicker soup, mash a few potato cubes in the pot or simmer uncovered for a few minutes. For freezer meals, cool completely and freeze in portions for easy reheating.