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Hamburger Soup

Hamburger Soup

This hearty hamburger soup combines savory ground beef, tender vegetables, and rich tomato broth in one satisfying bowl. Ready in just 45 minutes, it's the perfect comfort food for busy weeknights that tastes even better the next day.
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Cook Time 45 minutes
Course Main Course, Soup
Cuisine American
Servings 6

Equipment

  • Large Dutch oven or soup pot

Ingredients
  

  • 1 pound lean ground beef (90/10 works best)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium potato, peeled and diced into 1/2-inch cubes
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 6 cups beef broth (low sodium preferred)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup frozen mixed vegetables (corn, peas, green beans)
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional: 1/2 cup uncooked small pasta (like elbow macaroni or small shells)
  • Optional garnishes: grated Parmesan cheese, oyster crackers, fresh herbs

Instructions
 

  • Heat olive oil in a large Dutch oven or pot over medium-high heat. When the oil starts to shimmer, you're ready to go.
  • Add the ground beef and break it apart with a wooden spoon. Season with a pinch of salt and pepper. Brown the meat until no pink remains, about 5-7 minutes.
  • Add onions, carrots, and celery to the pot with the beef. Cook until vegetables begin to soften, about 4-5 minutes. The onions should become translucent but not browned.
  • Stir in the garlic and cook for 30 seconds until fragrant. Don't let it burn or it will taste bitter!
  • Add the tomato paste and cook for 1-2 minutes, stirring constantly. This helps develop a deeper flavor in your soup.
  • Pour in the beef broth and diced tomatoes with their juice. Use your wooden spoon to scrape up any browned bits from the bottom of the pot – that's pure flavor you don't want to waste!
  • Add the diced potato, Worcestershire sauce, dried herbs, and bay leaf. Stir to combine, then bring the soup to a boil.
  • Once boiling, reduce heat to a simmer and partially cover the pot. Let it bubble gently for about 20 minutes, or until the potatoes and carrots are tender when pierced with a fork.
  • If using pasta, add it now and cook according to package directions, usually about 7-10 minutes more. The pasta will absorb some of the broth as it cooks, so you may need to add a bit more broth if you prefer a soupier consistency.
  • Add the frozen mixed vegetables and fresh parsley. Simmer for an additional 5 minutes until the vegetables are heated through.
  • Remove the bay leaf and taste your soup. Season with additional salt and pepper as needed.
  • Ladle into bowls and garnish with extra fresh parsley and any optional toppings you like. Serve with crusty bread for maximum comfort food vibes!

Notes

  • Broth matters: Using low-sodium beef broth allows you to control the salt level. If you only have regular broth, hold off on adding additional salt until you taste the finished soup.
  • Make ahead magic: This soup actually improves with time as the flavors meld. Make it a day ahead for even better flavor!
  • Storage smarts: Keeps well in the refrigerator for 3-4 days or in the freezer for up to 3 months. If you've added pasta, it will continue to absorb liquid as it sits, so you may need to add a splash of broth when reheating.
  • Veggie variations: The beauty of this soup is its flexibility. No potatoes? Try sweet potatoes or butternut squash. No mixed vegetables? Use whatever vegetables you have on hand.
  • Pasta pointers: If you plan to freeze the soup or expect leftovers, consider cooking the pasta separately and adding it to individual servings. This prevents the pasta from becoming overly soft during storage.