There’s something about a steaming bowl of hamburger soup that instantly takes me back to chilly evenings at my grandmother’s table. The smell of simmering beef and tomatoes filling the kitchen felt like a hug you could taste. That’s why I still make it today whenever life gets a little hectic. It’s hearty, comforting, and surprisingly simple to pull together in one pot. If you’re looking for a family-friendly dinner that warms both stomach and soul, this recipe will hit the spot.
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Why You’ll Love This Recipe
- One-Pot Wonder: Everything cooks together in a single pot, which means less cleanup and more time to actually enjoy dinner.
- Budget-Friendly Comfort: Made with simple pantry staples and ground beef, this soup proves that comfort food doesn’t have to be expensive.
- Family-Approved Flavor: Kids love the mild tomato base and tender veggies, while adults appreciate the hearty, well-seasoned broth.
- Freezer-Friendly Meal: Make a big batch, enjoy some now, and freeze the rest for busy nights when cooking feels impossible.
- Customizable and Flexible: Swap in different veggies, add spice, or adjust seasonings to make it your own every single time.
Ingredients You’ll Need
- Ground beef – Lean beef works best, but any type will do since you’ll drain the excess fat.
- Onion – A yellow or white onion adds a mild, savory base.
- Garlic – Fresh cloves, jarred chopped garlic, or even paste all work here.
- Salt and pepper – The basics that bring everything together.
- Yukon gold potatoes – Peeled and chopped into small cubes so they soften quickly.
- Beef broth – Go for full-salt broth for the richest flavor.
- Condensed tomato soup – The secret ingredient that makes the broth perfectly thick and tangy.
- Petite diced tomatoes – Adds texture and a burst of tomato flavor.
- Frozen mixed vegetables – A time-saver with carrots, corn, peas, and green beans.
- Worcestershire sauce – Just a teaspoon gives depth and a subtle kick.
- Dried parsley – For a touch of freshness.
- Dried basil – Complements the tomato base beautifully.
How to Make Hamburger Soup
Step 1: Cook the beef and aromatics
In a large soup pot over medium-high heat, brown the ground beef with diced onion, garlic, and a pinch of salt. Stir often and break the meat into crumbles until no pink remains. Drain any excess grease.
Step 2: Add potatoes and liquids
Stir in the chopped potatoes, beef broth, condensed tomato soup, and petite diced tomatoes. Mix well so the flavors begin to combine.
Step 3: Toss in veggies and seasoning
Add the frozen mixed vegetables, Worcestershire sauce, parsley, basil, and pepper. Give everything a good stir.
Step 4: Bring to a boil
Turn the heat up until the soup starts bubbling.
Step 5: Simmer and let it develop
Lower the heat to medium-low, cover the pot with a lid, and let the soup simmer for at least 30 minutes. This step is key—it allows the potatoes to soften and the broth to thicken into a hearty base.
Step 6: Final taste test
Before serving, taste the broth and adjust seasoning with a little more salt or pepper if needed.
Variation Ideas
Spicy Twist
If you like heat, swap the petite diced tomatoes for Rotel with green chilies or stir in a pinch of cayenne pepper. A little chili powder also works wonders.
Low-Carb Option
Skip the potatoes and double up on extra vegetables like zucchini, cauliflower, or bell peppers. The soup will still be hearty without the carbs.
Different Protein
Ground turkey, chicken, or even Italian sausage can replace the beef. Each gives the soup its own unique flavor profile.
Hearty Add-Ins
Add a handful of small pasta shapes, like macaroni or ditalini, during the last 10 minutes of cooking. For extra comfort, stir in a sprinkle of shredded cheese before serving.
Slow Cooker Version
Brown the beef, onion, and garlic first, then transfer everything to a slow cooker. Let it cook on low for 6–7 hours or high for 3–4 hours until the potatoes are tender.
Pro Tips from My Kitchen
Cut the potatoes small – If you chop them into bite-sized cubes (about half an inch), they’ll soften perfectly in that 30-minute simmer. Larger chunks take longer and can throw off the texture.
Don’t rush the simmer – I know it’s tempting to serve early when the kitchen smells amazing, but giving the soup its full time makes a huge difference in flavor. The broth thickens, the beef absorbs the seasonings, and the veggies taste sweeter.
Taste before serving – Every broth brand has a different salt level. Before you ladle it into bowls, give it a quick taste and add a little salt if the flavors feel flat.
Make it your own – Want a kick of spice? Add a pinch of chili powder or use diced tomatoes with green chilies. Prefer a lighter broth? Swap in chicken broth instead of beef.
Double the batch – This soup freezes beautifully, so I often make a big pot and freeze half. It’s like finding money in your freezer on a busy night.
Frequently Asked Questions about Hamburger Soup
Yes! In fact, the flavors deepen as it sits. You can make it a day ahead and reheat on the stove or in the microwave when ready to serve.
Absolutely. Let it cool completely, then store it in freezer-safe containers or bags for up to 3 months. When reheating, add a splash of broth or water if it seems too thick.
Yukon gold potatoes are my favorite because they’re buttery and hold their shape. Red potatoes also work well. Russets can be used, but they may break down a bit more.
Of course. Just chop them into small pieces so they cook evenly in the 30-minute simmer. Frozen veggies are the quicker, weeknight-friendly option.
This soup pairs beautifully with crusty bread, dinner rolls, or even a simple side salad. For a cozy touch, try it with a warm grilled cheese sandwich.
Hamburger Soup Recipe
Ingredients
- 1 lb ground beef lean preferred, drained
- 1 onion yellow or white, diced
- 3 cloves garlic minced
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 4 Yukon gold potatoes peeled and diced
- 4 cups beef broth full-salt for best flavor
- 1 can condensed tomato soup about 10.75 oz
- 1 can petite diced tomatoes about 14.5 oz
- 2 cups frozen mixed vegetables carrots, corn, peas, green beans
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
Instructions
- In a large soup pot over medium-high heat, brown the ground beef with diced onion, garlic, and a pinch of salt. Stir often and break the meat into crumbles until no pink remains. Drain any excess grease.
- Stir in the chopped potatoes, beef broth, condensed tomato soup, and petite diced tomatoes. Mix well so the flavors begin to combine.
- Add the frozen mixed vegetables, Worcestershire sauce, parsley, basil, and pepper. Give everything a good stir.
- Turn the heat up until the soup starts bubbling.
- Lower the heat to medium-low, cover the pot with a lid, and let the soup simmer for at least 30 minutes until the potatoes are tender and the broth thickens.
- Before serving, taste the broth and adjust seasoning with a little more salt or pepper if needed.
Notes
- For a spicy kick, add Rotel tomatoes or chili powder.
- Swap ground beef for turkey for a lighter version.
- Add pasta during the last 10 minutes for extra heartiness.
- Freeze leftovers for quick weeknight meals.
- Always taste and adjust seasonings before serving for best flavor.
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