Hey, friend! Let’s cozy up with a bowl of Hearty Hamburger Soup, a one-pot wonder that’s like a hug in a bowl. This soup is packed with ground beef, tender veggies, and a rich, savory broth that’s flavored with tomatoes and a touch of herbs. It’s the kind of meal that warms you from the inside out, perfect for chilly weeknights, lazy weekends, or when you need to feed a crowd without much fuss. I love making this when I’m craving something comforting but don’t want to spend hours in the kitchen. It’s a recipe I tweaked from classic versions, inspired by dishes like those on The Pioneer Woman, and it’s become a family favorite for its simplicity and heartiness. Serve it with crusty bread or a sprinkle of cheese, and you’ve got a meal that’ll have everyone asking for seconds. Ready to dive into this soul-warming goodness? Let’s get cooking!
Why You’ll Love This Recipe
- Comfort food vibes: It’s hearty, savory, and feels like a cross between a burger and a cozy soup—perfect for cold days.
- One-pot magic: Everything cooks in one pot, so cleanup is a breeze, and the flavors meld beautifully.
- Quick and easy: Ready in about 45 minutes, making it ideal for busy weeknights or last-minute dinners.
- Crowd-pleaser: From kids to adults, this soup’s familiar flavors make it a hit with picky eaters and foodies alike.
- Budget-friendly: Uses affordable staples like ground beef, canned tomatoes, and veggies you probably already have.
- Versatile: Serve as a main dish with bread, over rice, or customize with your favorite veggies or spices.
- Freezer-friendly: Make a big batch and freeze leftovers for quick, cozy meals later.
Ingredients You’ll Need
- Ground beef (80% lean): Adds rich, meaty flavor and keeps the soup hearty. Leaner beef works, but 80% gives the best taste.
- Yellow onion: Diced for a sweet, savory base that builds depth in the broth.
- Carrots and celery: These classic soup veggies add crunch and subtle sweetness.
- Garlic: Freshly minced for a punch of flavor—don’t skip it, it’s a game-changer.
- Canned diced tomatoes: Brings a tangy, tomatoey backbone to the broth. Fire-roasted ones add extra smokiness.
- Beef broth (low-sodium): The foundation of the soup—low-sodium lets you control the saltiness.
- Potatoes: Yukon Gold or Russet, diced small, for heartiness and to thicken the soup naturally.
- Dried Italian seasoning: A blend of herbs like oregano and thyme for that cozy, herby vibe.
- Frozen peas or green beans (optional): For a pop of color and extra veggies—toss them in at the end.
- Olive oil: For sautéing the beef and veggies, adding a touch of richness.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make Hearty Hamburger Soup (Step-by-Step Instructions)
Step 1: Brown the Beef
Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add 1 pound ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5–7 minutes. Drain excess fat if desired, but leave a bit for flavor. Pro tip: Don’t skip browning—it adds a deep, caramelized taste to the soup.
Step 2: Sauté the Veggies
In the same pot, add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add 3 minced garlic cloves and cook for 1 more minute until fragrant. Note: Keep the veggie pieces bite-sized for even cooking and a pleasant texture.
Step 3: Build the Broth
Stir in one 15-ounce can of diced tomatoes (with juice), 4 cups low-sodium beef broth, 1 teaspoon dried Italian seasoning, and ½ teaspoon black pepper. If you like a bit of heat, add a pinch of red pepper flakes. Bring to a simmer, scraping up any browned bits from the bottom of the pot for extra flavor. Heads-up: Those browned bits are gold—don’t let them go to waste!
Step 4: Add Potatoes
Add 2 cups diced Yukon Gold or Russet potatoes (peeled or unpeeled, your call). Stir to combine, then cover and simmer over medium-low heat for 15–20 minutes, until the potatoes are tender but not mushy. Stir occasionally to prevent sticking. Tip: Cut potatoes into small, uniform pieces so they cook evenly and don’t turn to mash.
Step 5: Finish with Veggies
If using, stir in 1 cup frozen peas or green beans and cook for 2–3 minutes until just tender. Taste and adjust seasoning with salt, pepper, or more Italian seasoning as needed. Pro tip: Frozen veggies add color and cook quickly—don’t overcook them to keep their brightness.
Step 6: Serve Hot
Ladle the soup into bowls and serve hot. Garnish with chopped fresh parsley or a sprinkle of grated cheddar for extra flair. Pair with crusty bread, cornbread, or a simple salad for a complete meal. Note: Let the soup sit for 5 minutes before serving—it’s piping hot and the flavors settle nicely.
Helpful Tips
- Meal prep it: Make the soup up to 2 days ahead and store in the fridge—it tastes even better the next day as the flavors meld. Reheat gently on the stove for quick dinners.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze in freezer-safe containers or bags for up to 3 months—leave some space for expansion. Thaw overnight in the fridge before reheating.
- Reheating: Reheat on the stove over medium heat, stirring occasionally, until hot. Add a splash of broth if it thickens too much. For single servings, microwave on medium for 2–3 minutes, stirring halfway.
- Perfect pairings: Serve with crusty French bread, garlic toast, or cornbread for dipping. A side salad with ranch or a glass of red wine balances the heartiness. For kids, try cheesy crackers on the side.
- Creative twists:
- Swap potatoes for barley, pasta, or rice for a different texture.
- Add a can of drained kidney beans or white beans for extra protein.
- Stir in a tablespoon of tomato paste for a richer, deeper broth.
- Use ground turkey or chicken for a lighter option, but add a splash of Worcestershire for depth.
- Toss in diced zucchini or bell peppers for more veggies.
- Avoid watery soup: Don’t add extra liquid unless needed—let the broth reduce slightly for a robust flavor. If it’s too thin, simmer uncovered for a few extra minutes.
Frequently Asked Questions (FAQs)
Can I make this soup ahead of time?
You bet! Cook it up to 2 days in advance and store in the fridge. The flavors get even better as it sits. Reheat gently on the stove, adding a splash of broth if it thickens.
Can I freeze Hamburger Soup?
Yes! Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove. Potatoes may soften slightly, but it’s still delicious.
What if I don’t have beef broth?
Chicken or vegetable broth works in a pinch, but beef broth gives the richest flavor. If using another broth, add a teaspoon of Worcestershire or soy sauce for umami.
Can I make this vegetarian?
Swap the ground beef for plant-based crumbles or lentils and use vegetable broth. Add a tablespoon of soy sauce or miso paste for depth. Skip the cheese garnish for vegan.
How do I thicken the soup?
If you want a thicker soup, mash a few cooked potatoes against the side of the pot or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water. Simmer until thickened.
I make this Hearty Hamburger Soup all the time—it’s my go-to when I need a quick, comforting meal that fills the house with cozy aromas. I love serving it with a big slice of cornbread and a sprinkle of cheese for that extra touch of indulgence. Give it a try for your next family dinner or chilly evening, and let me know in the comments how it turns out—I’d love to hear if you added your own spin or what you paired it with!
Hearty Hamburger Soup
Ingredients
- 2 Tbsp extra virgin olive oil or butter
- 1 cup baby carrots thinly sliced (or 1 cup shredded carrots)
- 2 ribs celery thinly sliced
- 1 shallot or small yellow onion chopped
- 2 garlic cloves minced
- Homemade seasoned salt and pepper to taste
- 1 lb ground beef 85/15 or 80/20 recommended
- 4 cups beef stock or broth
- 15 oz can tomato sauce
- 15 oz can cut green beans drained
- 5.5 oz can V8 original vegetable juice
- 1½ cups frozen sweet corn
- 1½ tsp Italian seasoning
- 1 bay leaf
- 2 small russet potatoes ~14 oz, peeled and diced
Instructions
- Sauté Veggies: In a large soup pot or Dutch oven, heat olive oil or butter over medium heat. Add carrots, celery, and onion. Season with seasoned salt and pepper. Cook for 3 minutes, then cover and cook an additional 8–10 minutes until crisp-tender, stirring occasionally. Add garlic and sauté 1–2 more minutes until fragrant.
- Brown the Beef: Increase heat to medium-high, add ground beef, and season again. Brown while breaking up meat with a spoon. Drain excess fat if needed.
- Simmer the Soup: Stir in stock, tomato sauce, green beans, V8 juice, corn, Italian seasoning, and bay leaf. Bring to a simmer.
- Add Potatoes: Add diced potatoes and reduce heat to medium-low. Simmer for 15–20 minutes, or until potatoes are fork-tender. Cover near the end if needed.
- Serve: Remove bay leaf, taste, and adjust seasoning. Serve hot with bread or crackers if desired.
Notes
- If you’re looking to make it a bit lighter, you can use lean ground turkey instead of beef.
- Feel free to add any extra vegetables you have on hand, such as zucchini, peas, or bell peppers.
- This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.
