Easy Hamburger Soup – Perfect For Chilly Nights
This Hamburger Soup is a staple in my kitchen, bringing together the heartiness of ground beef, the freshness of veggies, and the richness of a savory broth. It’s my go-to for those busy days when I need something both comforting and effortlessly delicious. Trust me, this soup is a hug in a bowl, perfect for gathering the family around the table and creating those warm, cherished moments.
Olive Oil: You can substitute it with any other vegetable oil or even butter for a richer flavor. Ground Beef: I used extra lean ground beef. For a leaner option, you can use ground turkey or chicken. Onion, Carrots, and Celery: This trio, known as mirepoix, forms the flavor foundation of the soup. Garlic: Offers a punch of flavor. You can sub with garlic powder. Diced Tomatoes: They give the soup body and acidity. You can use fresh tomatoes or tomato sauce as substitutes. Beef Broth: Use low sodium or no sodium added if possible. Chicken or vegetable broth are good alternatives. Potatoes: They thicken the soup and add heartiness. Feel free to substitute with sweet potatoes or turnips. Worcestershire Sauce: Adds depth and umami. Other great alternatives are soy sauce or balsamic vinegar. Italian Seasoning: Provides a blend of herbs for flavor. If you don’t have any, you can make your own using my recipe. Beef Bouillon: Enhances the meaty flavor. Chicken or vegetable bouillon cubes are good alternatives. Salt and Pepper: For seasoning. Adjust according to your taste. Frozen Peas: Add color and sweetness. You can substitute with green beans. Fresh Parsley: Adds freshness and color.
Let me show you how easy it is to whip up this Hamburger Soup. It’s really straightforward and the result is absolutely delicious. You’ll love how simple and satisfying this recipe is. First, grab a large pot and warm up some olive oil over medium heat. Toss in the ground beef and cook it until it’s nicely browned. You want to break it up with a spatula as it cooks, so it’s evenly crumbled. Once the beef is browned, throw in the chopped onion, carrots, and celery right into the pot. Cook them until the onion becomes translucent and the other veggies start to soften. Now, stir in the minced garlic and cook it just for about a minute. Next up, add the diced tomatoes, beef broth, diced potatoes, Worcestershire sauce, Italian seasoning and beef bouillon to the pot. Season this mix with a bit of salt and pepper. Then, bring everything to a boil. After it’s boiling, reduce the heat, cover the pot, and let it simmer. Give it about 25-30 minutes, or until the potatoes are tender. Finally, stir in the frozen peas and let the soup cook for another 5 minutes. Give it a taste and adjust the seasoning if you need to. Ladle the soup into bowls and sprinkle some fresh parsley on top for a bit of color and freshness.
Storage
Allow the soup to come to room temperature first, then transfer it into airtight containers – glass jars or plastic containers work well. You can keep it in the refrigerator for up to 4 days or in the freezer for 3 months. When you’re ready to enjoy it again, just thaw it in the fridge overnight and reheat it on the stove or in the microwave.
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title: “Hamburger Soup” ShowToc: true date: “2024-10-25” author: “Joe Brown”
Hamburger Soup
I have definitely made this soup more than any other soup recipe on the blog. I jokingly call this “Poor man’s soup” because my dad always talked about his mom making this with some scraps, a little beef, and some water. These days, I like to use a combination of chicken broth and beef broth along with a can of creamy soup, some milk, potatoes, and frozen vegetables. It couldn’t be easier to make and it freezes really well. BONUS: It’s stove top and crock pot friendly!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cook and crumble the ground beef over medium-high heat. Add the onions and celery halfway through and cook for 5 minutes, until softened. Drain excess grease and return to heat. Add the garlic, seasonings, and Worcestershire sauce. Toss to combine and cook for 1 minute. Add the potatoes, beef broth, chicken broth, cream of chicken soup, and milk.
Bring to a boil, then reduce to a simmer. Cover partially and cook for 30 minutes. Add the frozen vegetables and cook for 10-15 more minutes, or until the potatoes are fork tender. Taste and add any additional seasonings if preferred. Serve!
What to Add to Hamburger Soup
1 Tablespoon Tomato Paste if you prefer a little tomato flavor Drained Diced Tomatoes, Zucchini, Cabbage. Macaroni Noodles or Rice. Ground Turkey or chicken instead of ground beef
**If adding pasta or rice: I recommend cooking it separately, adding it directly to serving bowls, and storing it separately from the soup as it tends to absorb a lot of broth during storage.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
4.5 quart Dutch oven– This is a great size for this recipe. Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Measuring Spoons– To measure out the seasonings. Pinch Bowls– I measure out my seasonings ahead of time and add them to these small bowls so they’re ready to go when it’s time to add them. 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
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