This hamburger soup recipe combines browned ground beef, tender vegetables, and a savory tomato broth in one pot. The soup is ready in 40 minutes and makes a filling dinner that tastes even better the next day.
The recipe uses 1 pound of ground beef and takes just 15 minutes of prep time. Browning the beef properly before adding liquid keeps the soup from turning greasy. You can make it up to 3 days ahead and freeze portions for up to 3 months.
Table of contents
Why This Hamburger Soup Recipe Works
- Browning the ground beef for 6 to 8 minutes until no pink remains creates a flavorful base without excess grease.
- Adding diced potatoes in the final 15 minutes prevents them from breaking down into mush while the hamburger soup recipe simmers.
- Using beef broth instead of water gives the soup a richer taste that complements the ground beef.
Hamburger Soup Recipe
Hamburger Soup Recipe
6
servings15
minutes25
minutes285
kcalHamburger soup combines browned ground beef, tender vegetables, and a savory tomato broth in one pot. The soup is ready in 40 minutes and serves 6 with minimal prep and easy cleanup.
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Ingredients
1 pound ground beef
1 medium onion
3 cloves garlic
4 cups beef broth
1 can diced tomatoes
2 tablespoons tomato paste
2 medium russet potatoes
1 bag frozen mixed vegetables
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper
Directions
- Brown the ground beef in a large pot over medium high heat for 6 to 8 minutes, breaking it into small crumbles. Stop when no pink remains and the beef releases its fat. Drain off all but 1 tablespoon of fat.
- Add the onion and garlic to the pot and cook over medium heat for 3 minutes, stirring often. The onion should soften and the garlic should smell fragrant.
- Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to release any browned bits. Those bits add deep flavor to the soup.
- Stir in the diced tomatoes, tomato paste, basil, oregano, salt, and pepper. Bring to a boil over high heat, then reduce to medium low and simmer for 10 minutes. The broth should be bubbling gently.
- Add the diced potatoes and simmer for 10 minutes. The potatoes should be almost tender when pierced with a fork.
- Stir in the frozen mixed vegetables and cook for 5 minutes until heated through. The hamburger soup recipe is done when the potatoes are fork tender and the broth is steaming hot.
Notes
- Browning the ground beef for 6 to 8 minutes until no pink remains and draining all but 1 tablespoon of fat keeps the hamburger soup from turning greasy.
- If the broth tastes bland, add salt 1/2 teaspoon at a time and taste after each addition. A splash of Worcestershire sauce or lemon juice brightens the flavor without adding more salt.
- The soup keeps for 3 to 4 days in the refrigerator in an airtight container and freezes for up to 3 months. Ground turkey works in place of beef but add 1 tablespoon of olive oil when browning since it has less fat.
Nutrition Facts
- Serving Size: 1 g
- Total number of serves: 6
- Calories: 285kcal
- Fat: 9g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
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This hamburger soup recipe comes together in one pot with minimal prep. The sections below cover the key ingredient swaps, how to keep the broth clear, and what to do if the vegetables cook unevenly.
Key Ingredients and Substitutions
Each ingredient in this hamburger soup recipe plays a specific role in flavor and texture.
- Ground beef: Use 80/20 ground beef for the best balance of flavor and fat. The fat renders during browning and adds richness. Leaner beef like 90/10 works but produces a less flavorful broth. Ground turkey makes the soup lighter but you lose the beefy depth.
- Beef broth: This forms the base and carries the savory flavor through every spoonful. Chicken broth is milder and makes the soup taste less hearty. Low sodium broth gives you control over the salt level.
- Diced tomatoes: They add acidity and body to the broth. One 14.5 ounce can is the right amount for 6 servings. Fire roasted tomatoes add a smoky note. Fresh tomatoes work but you need 2 cups and the broth will be thinner.
- Potatoes: Russet potatoes hold their shape and absorb the broth flavor. Cut them into 1/2 inch cubes so they cook in 15 minutes. Yukon gold potatoes are creamier but can fall apart if overcooked.
- Onion and garlic: One medium onion and 3 cloves of garlic build the aromatic base. Sauté them for 3 minutes until softened. Onion powder and garlic powder are not substitutes here because fresh aromatics release moisture that helps deglaze the pan.
- Frozen mixed vegetables: A 10 ounce bag of carrots, peas, corn, and green beans saves prep time and cooks evenly. Fresh vegetables work but you need to dice them to the same size and add carrots earlier since they take longer to soften.
How to Make Hamburger Soup
Follow these steps to keep the hamburger soup recipe from turning greasy or bland.
- Brown the beef completely: Cook it over medium high heat for 6 to 8 minutes, breaking it into small crumbles. Stop when no pink remains and the beef releases its fat. Drain off all but 1 tablespoon of fat to prevent a greasy broth.
- Sauté the aromatics: Add the onion and garlic to the drained beef and cook for 3 minutes over medium heat. They should soften and smell fragrant. This step builds the flavor base before liquid goes in.
- Deglaze the pot: Pour in the beef broth and scrape the bottom with a wooden spoon to release the browned bits. Those bits add deep flavor to the soup. Skipping this step leaves flavor stuck to the pan.
- Simmer the base first: Add the diced tomatoes, tomato paste, and seasonings. Bring to a boil, then reduce to medium low and simmer for 10 minutes. This concentrates the tomato flavor before the vegetables go in.
- Add potatoes and simmer: Stir in the diced potatoes and cook for 10 minutes. They should be almost tender when pierced with a fork. Adding them too early makes them mushy.
- Finish with frozen vegetables: Stir in the frozen mixed vegetables and cook for 5 minutes until heated through. The hamburger soup recipe is done when the potatoes are fork tender and the broth is hot.
Slow Cooker Method
Brown the beef and sauté the aromatics on the stove first. Transfer everything to a slow cooker with the broth, tomatoes, and seasonings. Cook on low for 6 hours. Add the potatoes and frozen vegetables in the final hour so they do not overcook.
What Went Wrong
Why Is the Broth Greasy?
Too much fat from the ground beef stayed in the pot. After browning the beef, drain off all but 1 tablespoon of fat. If the soup is already made, refrigerate it for 2 hours. The fat will solidify on top and you can lift it off with a spoon. Next time use 85/15 or 90/10 ground beef for less fat.
Why Are the Potatoes Mushy?
They cooked too long or the heat was too high. Potatoes should simmer gently for only 10 to 15 minutes. Boiling them breaks down the starch and turns them to mush. Cut them into uniform 1/2 inch cubes so they cook at the same rate. If they are already mushy, mash a few into the broth to thicken it and leave the rest as texture.
Why Does the Soup Taste Bland?
Not enough seasoning or the beef was not browned properly. Browning creates fond on the bottom of the pot, which adds deep flavor when you deglaze. Taste the soup before serving and add 1/2 teaspoon of salt at a time until the flavors pop. A splash of Worcestershire sauce or a squeeze of lemon juice brightens the broth without making it salty.
Ways to Change Hamburger Soup
Cabbage Hamburger Soup Recipe
Add 2 cups of shredded green cabbage when you add the potatoes. The cabbage softens in 15 minutes and adds a mild sweetness. This version tastes like unstuffed cabbage rolls in a bowl.
Spicy Version
Stir in 1 diced jalapeño with the onion and add 1/2 teaspoon of red pepper flakes to the broth. For more heat, use a 10 ounce can of diced tomatoes with green chiles instead of plain diced tomatoes. The soup gets a warm kick without overwhelming the beef flavor.
Cheesy Hamburger Soup
Reduce the broth to 3 cups and stir in 1 cup of shredded cheddar cheese in the final 2 minutes. Turn off the heat and stir until the cheese melts. The soup becomes creamy and rich. Do not boil after adding cheese or it will separate.
What to Serve With Hamburger Soup
Serve the soup with crusty bread or cornbread to soak up the broth. A simple green salad with vinaigrette balances the richness. Oyster crackers or saltines are classic on the side. For a heartier meal, pair it with grilled cheese sandwiches. The wonton soup recipe offers another comforting soup option when you want an Asian flavor profile instead.
How to Store and Reheat Hamburger Soup
Hamburger soup keeps for 3 to 4 days in the refrigerator in an airtight container. Let it cool to room temperature before storing. The soup freezes well for up to 3 months in freezer safe containers or bags. Leave 1 inch of headspace for expansion.
Reheat on the stove over medium heat for 8 to 10 minutes, stirring occasionally, until it reaches 165°F. Add a splash of broth or water if it has thickened. In the microwave, heat in 2 minute intervals, stirring between, until steaming hot. The potatoes may soften more after freezing and reheating but the flavor stays strong.
Hamburger Soup Recipe FAQs
Yes. Cook the soup completely and refrigerate it for up to 3 days. The flavors deepen as it sits. Reheat on the stove over medium heat until it reaches 165°F.
Potatoes, onions, carrots, peas, corn, and green beans are the most common. Use a 10 ounce bag of frozen mixed vegetables to save prep time. Fresh vegetables work but dice them to the same size.
Yes. Ground turkey makes a lighter soup but you lose the beefy depth. Use 93/7 ground turkey and add 1 tablespoon of olive oil when browning since it has less fat. The cooking time stays the same.
Mash a few of the cooked potatoes against the side of the pot and stir them into the broth. They release starch that thickens the soup naturally. You can also simmer uncovered for 10 minutes to reduce the liquid.
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