This hamburger soup is a hearty and flavorful meal made with seasoned ground beef and a mix of fresh and frozen vegetables for convenience. It’s a great way to stretch a pound of meat while serving up something wholesome and satisfying, even on busy weeknights.
What's great about this recipe
- Quick and easy: This soup comes together in under an hour, including prep time, making it perfect for busy weeknights.
- Wholesome and filling: Packed with ground beef, vegetables, and a flavorful broth, it’s a hearty meal everyone will enjoy.
- Budget-friendly: A pound of ground beef stretches into a generous pot of soup, making this recipe affordable and perfect for feeding a crowd.
- Kid-friendly: With its vibrant mix of colorful vegetables, this soup is as appealing to kids as it is to adults.
- Great for leftovers: This soup reheats beautifully, making it a no-fuss lunch for the next day.
Ingredients
- Ground Beef – We use ground chuck in this recipe, but ground round and sirloin will work well too.
- Seasoning and spices – This easy soup is seasoned with salt, black pepper, oregano, cumin, and Worcestershire sauce. Additionally, tomato paste is used to add extra flavor and color.
- Vegetables – This soup includes onions, garlic, potatoes and frozen mixed vegetables. For the potatoes use gold or red potatoes if you have them because they will hold their shape better than russet.
- Broth – The beef broth in this soup is store-bought for convenience. Use your favorite brand. Choose a reduced-sodium variety if you are sensitive to salt.
- Oil – Use a neutral oil with a high smoke point because the beef is browned at moderate-high heat. We use canola oil, use your favorite.
- See the recipe card for quantities and preparation.
How to make hamburger soup
- Heat the oil over medium-high heat. Arrange the ground beef in a layer and cook for 2-3 minutes.
- Stir well, arrange it in one layer and cook another 2-3 minutes. Then, continue cooking for 1-2 minutes until browned. Stir frequently. (See recipe tips and notes #1)
- Lower the heat to medium and add the onions. Cook for 2-3 minutes, stirring occasionally.
- Next, add the garlic, tomato paste, salt, dried oregano, Worcestershire sauce, cumin, and black pepper. Cook for 1-2 minutes, stirring frequently.
- Add the beef broth, raise the heat, and bring the broth to a simmer. Gently scrape any bits off the bottom of the pot.
- Lower the heat to medium-low, cover the pot and cook for 15 minutes, stirring occasionally. Keep at a simmer, adjust the heat as needed.
- Add the potatoes. Raise the heat, bring the soup back to a simmer. Cover and simmer for 10 minutes.
- Add the vegetables, raise the heat to medium, cover and cook for 10 minutes. Keep simmering, adjust the heat if necessary.
Taste the soup and add salt if needed. As a reference we added ½ teaspoon to ours.
Storing and reheating instructions
- Storing refrigerator: Cool the hamburger soup quickly and transfer it to an airtight container. Store it in the refrigerator for 3–4 days.
- Storing freezer: To freeze, cool the soup completely before transferring it to an airtight, freezer-safe container or heavy-duty freezer bags. Leave an inch or two of space to allow for expansion. Label and date the packaging for easy identification, and freeze for up to 2–3 months.
- Reheating instructions:
- Thaw: Thaw in the refrigerator overnight if frozen.
- Saucepan: Pour the soup into a saucepan and reheat over medium heat, stirring occasionally, until hot. It may be necessary to add 1–2 tablespoons of water or broth to loosen the consistency.
- Microwave: Transfer the soup to a microwave-safe dish. Cover with a microwave-safe lid or damp paper towel to prevent splattering. Heat on medium power in 1-minute intervals, stirring between intervals, until heated through.
- Food safety: The U.S. Department of Agriculture (USDA) recommends reheating leftovers to an internal temperature of 165°F. For more information on proper food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- If too much oil is rendered after browning the ground beef drain some of it. Take the pot off the heat, arrange the beef on one side and tip it slightly so that the oil pools opposite the meat. Use a large spoon to scoop out the excess oil. Then level the pot and continue with the recipe.
- Do not add the vegetables when they are still frozen because the temperature of the soup will drop significantly. Instead, cook them just enough to defrost.
- Keep peeled and cut potatoes covered with cold water to slow the browning process. Just remember to drain them before adding them to the pot.
- Use low sodium beef broth if you are sensitive to salt. You can always adjust at the end, if needed.
Frequently asked questions
What vegetables go best in hamburger soup?
Use sturdy vegetables that will hold up to the cooking time. Carrots, peas, green beans, and corn are good options. Do not use softer vegetables like zucchini, broccoli, cauliflower, etc. that will break up in the soup.
What beef is used in hamburger soup?
Use ground meat that has some fat content for flavor, but not too much so the soup doesn’t have too much grease. Try for 10-15% fat. Usually, the lean to fat ratios in ground beef are: Ground chuck 80-85% lean to 15-20% fat, Ground round 85-90% lean to 10-15% fat, and Ground sirloin 90-92% lean to 8-10% fat.
How do I make soup taste better?
The secret to great soup is cooking in layers. Browning the meat and sautéing the vegetables/aromatics create a flavor base that enhances the taste, color, and texture of the soup. The next trick is to simmer store-bought broth for a while. This step adds to the overall cooking time but is essential in creating that “homemade" taste.
If you enjoyed this quick and easy soup, explore some of our other ground beef recipes. It’s such a versatile ingredient—you can use it in soups, pasta dishes like this tasty cheeseburger macaroni, or baked dishes like frito pie casserole or the family-favorite meatball pasta bake.
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📖 Recipe
Hamburger Soup
This hamburger soup is a hearty and flavorful meal made with seasoned ground beef and a mix of fresh and frozen vegetables for convenience. It’s a great way to stretch a pound of meat while serving up something wholesome and satisfying, even on busy weeknights.
Ingredients
- 1-1¼ pound Ground Beef we use ground chuck
- 2 teaspoon Oil use a neutral oil with a high smoke point (we use canola oil)
- 1 Medium Onion diced
- 3-4 Garlic Cloves minced
- 1 tablespoon Tomato Paste
- 1 teaspoon Salt plus extra at the end if needed (we use kosher salt)
- 1 teaspoon Dried Oregano
- 2 teaspoon Worcestershire Sauce
- ¼ teaspoon Cumin
- ¼ teaspoon Black Pepper
- 6 cups Beef Broth
- 1 Large Potato peeled and cut into small cubes (about 12 ounces)
- 10 ounces Frozen Mixed Vegetables cooked to about half the time recommended on the package – just enough to defrost
Instructions
- Heat the oil in a large pot over medium-high heat. Add the ground beef, arrange it in one layer and cook 2-3 minutes. Stir well, arrange it in one layer again and cook another 2-3 minutes. Then, continue cooking for 1-2 minutes until browned. Stir frequently.
- Lower the heat to medium and add the onions. Cook for 2-3 minutes, stirring occasionally.
- Next, add the garlic, tomato paste, salt, dried oregano, Worcestershire sauce, cumin, and black pepper. Cook for 1-2 minutes, stirring frequently.
- Add the beef broth, raise the heat, and bring the broth to a simmer. Gently scrape any bits off the bottom of the pot while stirring. Lower the heat to medium-low, cover the pot and cook for 15 minutes, stirring occasionally. Keep the soup at a simmer. If it is boiling too vigorously, lower the heat a touch.
- Add the potatoes. Raise the heat, bring the soup back to a simmer. Then, lower the heat to medium-low, cover and cook for 10 minutes. Stir occasionally.
- In the meantime, cook the vegetables using about half of the time recommended on the package. Add the vegetables to the soup, raise the heat to medium, cover and cook for 10 minutes. Keep the soup at a simmer, lower the heat if it’s boiling too vigorously, stir occasionally.
- Taste the soup and add salt if needed. As a reference we added ½ teaspoon to ours.
Notes
If too much oil is rendered after browning the ground beef drain some of it. Take the pot off the heat, arrange the beef on one side and tip it slightly so that the oil pools opposite the meat. Use a large spoon to scoop out the excess oil. Then level the pot and continue with the recipe.
Nutrition
Calories: 359kcalCarbohydrates: 20gProtein: 22gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 67mgSodium: 1417mgPotassium: 806mgFiber: 3gSugar: 2gVitamin A: 2450IUVitamin C: 11mgCalcium: 68mgIron: 4mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Tried this recipe?Let us know how it was!
Laura E Wilkinson
Tried this & it turned out great. Very easy & versatile. I added a half cup of macaroni & cabbage. Hearty & delish!