Hamburger Soup Recipe

There’s something wonderfully nostalgic about a hearty bowl of hamburger soup. It’s simple, flavorful, and packed with wholesome ingredients, making it a family favorite in our household. This recipe is one of those go-to dishes I rely on when the weather turns chilly, or I just need a dinner that satisfies everyone at the table. What I love most is its versatility—you can tweak it to suit whatever you have in your fridge or pantry, and it still turns out delicious every single time.

I first came across this recipe years ago when I was trying to stretch ingredients for a weeknight dinner. Ground beef and a medley of vegetables? Easy! But what made it unforgettable was the way the flavors came together after simmering—a cozy, rich broth that feels like a warm hug. Now, it’s a staple in my kitchen, and I’m excited to share it with you.

this RECIPE

A little memory behind the soup

Growing up, soup nights were my mom’s way of keeping things simple while ensuring we ate something nutritious. I vividly remember the smell of ground beef sizzling with onions on the stove, a warm and savory aroma that signaled something comforting was on the way. Mom had a knack for turning a few pantry staples into what felt like a feast, and this hamburger soup feels like a tribute to her creativity.

One evening after a particularly snowy day, we all sat down to bowls of her soup topped with warm, crusty bread on the side. Even as kids, we savored every bite, the tender potatoes melting into the broth, and the colorful veggies making it almost too pretty to eat. I’ve since made my own tweaks to the recipe, but every time I make it, it still takes me back to those cozy winter evenings.

Where does hamburger soup come from?

Hamburger soup doesn’t have a single origin story—it’s one of those recipes born out of practicality and necessity. Historically, soups like this became popular because they stretched ingredients while remaining hearty and satisfying. During the mid-20th century, ground beef became a staple in American households, leading to the rise of creative recipes like hamburger soup.

Over time, variations have popped up everywhere—some with pasta, others with rice, and even spicier versions influenced by regional cuisines. Today, it’s a beloved comfort food that brings people together with its simplicity and adaptability.

Let’s talk ingredients: what makes it perfect?

This hamburger soup is all about the perfect balance of ingredients. Here’s what you need to know about each one:

• Ground beef: The star of the show! It adds richness and heartiness. For a leaner version, you can use ground turkey or chicken, but beef really brings that classic flavor. Look for an 85/15 blend for the best texture and taste.
• Yukon yellow potatoes: These buttery potatoes hold their shape well and add a creamy texture to the soup. If you don’t have Yukon potatoes, red potatoes or even sweet potatoes can work for a unique twist.
• Beef broth: The foundation of the soup’s flavor. Choose low-sodium broth to control the salt level and season to taste as it simmers. A vegetable broth can also be used if you’re out of beef broth.
• Frozen mixed vegetables: Convenient and colorful, these veggies make the soup both filling and nutritious. If you prefer fresh veggies, chopped carrots, green beans, and corn are great options.
• Tomatoes (soup and diced): These bring a subtle sweetness and tanginess to balance the flavors. Petite diced tomatoes work well because they don’t overwhelm the texture. Don’t have tomato soup? Use a mix of crushed tomatoes and a splash of cream.
• Seasonings: Dried parsley and basil add just enough herbal warmth. Worcestershire sauce is the secret ingredient that deepens the umami flavor—don’t skip it!

What you need in the kitchen

Having the right tools makes cooking this soup so much easier. Here’s what I recommend:

• Large soup pot: A heavy-bottomed pot is ideal for even cooking. If you don’t have one, a Dutch oven works great too.
• Wooden spoon or spatula: For breaking up the ground beef while browning it. A potato masher also works if you like the meat finely crumbled.
• Sharp knife and cutting board: For dicing the potatoes and onion. A food processor can help if you’re short on time!
• Measuring spoons: Accuracy is key when it comes to seasonings, though I’m always a fan of eyeballing and taste-testing.

Step-by-step: the easiest way to make hamburger soup

Cooking this soup is as easy as it gets. Here’s how to do it:

1. Brown the beef and aromatics
   Start by heating your soup pot over medium-high heat. Add the ground beef, diced onion, minced garlic, and salt. Stir as the beef browns, breaking it into small crumbles. This step smells amazing—it’s that classic savory base we all love. Once the beef is no longer pink, drain any excess grease (I like to tip the pot slightly and use a spoon to scoop it out).
2. Add the veggies and liquids
   Toss in the chopped potatoes, beef broth, tomato soup, petite diced tomatoes, frozen mixed vegetables, Worcestershire sauce, parsley, and basil. Give everything a good stir. The pot should start to look colorful and full of promise.
3. Bring to a boil, then simmer
   Turn the heat up to bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for at least 30 minutes. This is where the magic happens—the flavors meld, the potatoes soften, and the soup thickens slightly. Stir occasionally to make sure nothing sticks to the bottom.
4. Season and serve
   Before serving, taste the soup and adjust the salt if needed. I usually find that a pinch more salt at the end ties everything together. Ladle it into bowls and get ready to enjoy some serious comfort food!

Mix it up: variations to try

This soup is endlessly adaptable. Here are a few ideas I’ve tried:

• Low-carb version: Swap the potatoes for cauliflower florets. They mimic the texture of potatoes and soak up the broth beautifully.
• Vegan option: Use plant-based ground meat, vegetable broth, and a dairy-free tomato soup. It’s just as hearty and satisfying.
• Spicy kick: Add diced jalapeños or a pinch of red pepper flakes while browning the beef.
• Seasonal touch: In summer, use fresh corn and green beans instead of frozen vegetables. In fall, add butternut squash for a sweet and savory twist.
• International twist: Add a dash of smoked paprika and cumin for a smoky, Spanish-inspired flavor, or a splash of soy sauce and ginger for an Asian-inspired version.

Serve it up in style

When serving hamburger soup, I like to keep it simple but inviting. Top each bowl with a sprinkle of fresh parsley for a pop of color. Serve with crusty bread or warm rolls for dipping—you’ll want something to soak up that delicious broth. If you’re feeling fancy, a dollop of sour cream or shredded cheese on top adds a creamy element.

Pair it with the perfect drink

I love a classic iced tea with a hint of lemon—it cuts through the richness of the soup. A sparkling water with lime feels refreshing, especially if you’ve spiced things up with jalapeños. Or, for a cozy winter pairing, go for a warm apple cider or herbal tea like chamomile.

Storing and reheating leftovers

Got leftovers? Lucky you! This soup stores beautifully. Keep it in an airtight container in the fridge for up to five days. When reheating, I like to do it on the stove over medium heat, adding a splash of water or broth to loosen it up if needed.

For freezing, portion the soup into freezer-safe containers or bags, leaving a little room at the top for expansion. It keeps well for up to three months. Thaw it in the fridge overnight before reheating.

Adjusting for different serving sizes

This recipe makes about six hearty servings, but you can easily scale it up or down. Doubling the recipe is perfect for a crowd, but be sure to use a larger pot so it doesn’t overflow. If halving it, reduce the simmer time slightly, as the smaller quantity will cook faster.

Troubleshooting tips

• Soup too salty? Add a splash of water or broth to dilute it.
• Potatoes too firm? Let the soup simmer a bit longer, checking with a fork.
• Too thick? Add more broth until it reaches your desired consistency.

Ready to try it?

I hope you’re as excited about this hamburger soup as I am. It’s a recipe that brings people together, warms the soul, and adapts beautifully to whatever you have on hand. Give it a try, and don’t be afraid to put your own spin on it—you might just create your own family favorite.

FAQs

1. Can I make this in a slow cooker?
Absolutely! Brown the beef, onion, and garlic first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

2. What can I serve alongside this soup?
Crusty bread, cornbread, or a side salad all pair wonderfully.

3. Can I use fresh vegetables instead of frozen?
Yes! Just chop them small so they cook evenly. Carrots, green beans, and corn are great options.

4. How can I thicken the soup?
For a thicker consistency, mash a few of the potatoes with the back of a spoon and stir.

5. Can I use ground turkey instead of beef?
Yes, ground turkey works well as a leaner alternative, though the flavor will be slightly lighter.

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